One Skillet Mexican Rice & Bean Baked Eggs
2 tbsp. olive oil 1 onion, chopped 1 jalapeño pepper, seeded and diced 1 tsp. each ground cumin, dried thyme and chili powder 1/4 tsp. each salt and pepper 1 cup canned black beans, rinsed and drained 1/2 cup corn kernels 1 (14 oz.) can diced tomatoes 2 cups cooked long-grain rice 4 EGGS 2 tbsp. chopped fresh parsley or cilantro 1/4 cup non-fat sour cream 1/2 tsp. lime zest 2 tsp. lime juice
Yields: 4 servings
- Nutritional Information
Per Serving: per 1/4 of recipe
Fat: 13 g
Cholesterol: 185 mg
Sodium: 520 mg
Carbohydrate: 51 g
Fiber: 8 g
Sugars: 7 g
Protein: 16 g
PREHEAT oven to 400°F. HEAT oil in ovenproof skillet set over medium heat. COOK onion, jalapeño, garlic, cumin, thyme, chili powder, salt and pepper for about 5 minutes or until onion starts to soften.
STIR in black beans and corn until well coated. STIR in tomatoes; BRING to boil. STIR in rice.
MAKE 4 small divots in rice mixture with spoon; CRACK egg into each divot. TRANSFER to oven. BAKE for 10 to 12 minutes or until egg whites are set and yolks are cooked to desired doneness. SPRINKLE with parsley.
Meanwhile, STIR together sour cream, lime zest and juice. DRIZZLE over rice and eggs.
Tip: Alternatively, you can serve this dish with guacamole, and shredded Monterey Jack on top.
Tip: Substitute pinto beans for black beans if desired.
Ideal for busy weeknights, this meal is full of flavor but light on dishes, so clean-up is a breeze.
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