Huevos Rancheros Bowl
A quick and satisfying bowl featuring perfectly fried eggs nestled atop fluffy brown rice and black beans, garnished with fresh salsa and creamy avocado for a taste of the Southwest.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 1
- Cuisine: Latin
- Difficulty: Easy
- Cost: $3.04/serving
Dietary
- Nut-Free
- Soy-Free
- Gluten-Free
- High-Protein
- High-Fiber
- Vegetarian
- Pescatarian
Tags
- quick
- savory
- spicy
- fresh
- comfort food
- budget-friendly
Ingredients
- 0.5 cup quick-cook brown rice
- 1 cup water
- 0.5 cup black beans (rinsed and drained)
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.25 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 eggs (large)
- 0.25 cup salsa
- 0.25 avocado (medium, sliced)
- 2 tablespoon Monterey Jack cheese (shredded)
- 0.25 cup tortilla strips (crushed)
Instructions
- Combine 1/2 cup quick-cook brown rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until water is absorbed.
- While rice cooks, combine 1/2 cup black beans, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and 1/4 teaspoon garlic powder in a small microwave-safe bowl. Heat in the microwave for 1-2 minutes, stirring halfway, until warm.
- In a non-stick skillet, heat 1 tablespoon olive oil over medium heat. Crack 2 eggs into the skillet and fry until the whites are set and the yolks are to your desired runniness, about 3-5 minutes.
- To assemble, spoon the cooked brown rice into a bowl, top with the seasoned black beans, then place the fried eggs on top. Garnish with 1/4 cup salsa, 1/4 avocado slices, and optionally 2 tablespoons shredded Monterey Jack cheese and 1/4 cup tortilla strips.
Notes
Adjust spice level by adding a pinch of cayenne pepper to the beans or a dash of hot sauce.
Nutrition (per serving)
- Calories: 485
- Protein: 24.3 g
- Carbohydrates: 50.1 g
- Fat: 20.8 g
- Fiber: 10.3 g
- Sodium: 680 mg
- Saturated Fat: 5.5 g
- Sugar: 5.1 g
- Cholesterol: 380 mg