Prep time: 900
Cook time: 1200
Yield: serve
Cuisine: ie
Ingredients: ingredients_k12

Ingredients & Directions

Nutritional Info

Ingredients & Directions

Ingredients

Directions

Nutritional Info

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.

olive oil	2 tbsp.
medium onion, chopped	1
jalapeño pepper, seeded and diced	1
garlic cloves, minced	2
ground cumin	1 tsp.
dried thyme	1 tsp.
chili powder	1 tsp.
each salt and pepper	1/4 tsp.
canned black beans, rinsed and drained	1 cup
corn kernels	1/2 cup
diced tomatoes	1 (14 oz.) can
cooked long-grain brown rice	2 cups
EGGS	4
chopped fresh parsley or cilantro	2 tbsp.
fat-free sour cream	1/4 cup
lime zest	1/2 tsp.
lime juice	2 tsp.

Calories	390
Total Fat	13 g
Saturated Fat	3 g
Trans Fat	0 g
Polyunsaturated Fat	2.3 g
Monounsaturated Fat	7.3 g
Cholesterol	185 mg
Sodium	520 mg
Total Carbohydrates	51 g
Fiber	8 g
Sugars	7 g
Added Sugars	0 g
Protein	16 g

One-Pot Rice & Bean Baked Eggs