El Rancho Eggs with Rice

Start your day with bold Tex-Mex flair by indulging in El Rancho Eggs with Rice, a hearty and flavorful recipe perfect for breakfast, brunch, or even dinner! This irresistible dish combines fluffy white rice infused with a savory mix of sautéed onions, garlic, cumin, and chili powder, then amped up with juicy tomatoes and protein-packed black beans. Topped with perfectly cooked sunny-side-up eggs, melty cheddar cheese, and a sprinkle of fresh cilantro, this meal is a vibrant balance of textures and tastes. Customize with a dash of hot sauce for a kick of heat, and enjoy a comforting, protein-rich meal that's ready in under 45 minutes. Packed with wholesome ingredients and big flavors, this one-pan wonder is perfect for busy days or leisurely mornings alike.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 2

Ingredients

• 1 cup White rice
• 2 cups Water
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Cumin powder
• 1 teaspoon Chili powder
• 1 large Tomato, diced
• 1 cup Black beans, drained and rinsed
• 4 large Eggs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped
• 0.5 cup Shredded cheddar cheese
• 1 tablespoon Hot sauce (optional)

Directions

Step 1

Rinse the rice thoroughly under cold water to remove excess starch.

Step 2

In a medium-sized pot, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and let it simmer for about 15-18 minutes or until the rice is tender and water is fully absorbed. Set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

Step 4

Add the minced garlic, cumin powder, and chili powder. Stir for 1 minute until fragrant.

Step 5

Add the diced tomato and black beans to the skillet. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to soften and the mixture is well combined. Season with salt and black pepper.

Step 6

Stir the cooked rice into the skillet with the tomato and bean mixture. Mix well to evenly distribute the flavors. Cook for 2-3 minutes until everything is warmed through. Remove from heat and cover to keep warm.

Step 7

In a separate non-stick skillet, heat a small amount of olive oil (or butter) over medium-low heat. Crack the eggs into the skillet and cook sunny-side up or to your preferred doneness. Sprinkle a pinch of salt and pepper on the eggs as they cook.

Step 8

To serve, divide the rice mixture onto plates. Top each serving with 2 cooked eggs.

Step 9

Sprinkle shredded cheddar cheese and fresh cilantro on top. Add a drizzle of hot sauce if desired.

Step 10

Serve immediately and enjoy your El Rancho Eggs with Rice!

Nutrition Facts

Serving size	1509 grams (1509.0g)

Amount per serving	% Daily Value*
Calories	1303

Total Fat 67.60g	87%
Saturated Fat 23.10g	116%
Polyunsaturated Fat 2.70g
Cholesterol 805mg	268%
Sodium 3449mg	150%
Total Carbohydrate 112.60g	41%
Dietary Fiber 21.40g	76%
Total Sugars 11.00g
Protein 62.50g	125%

Vitamin D 164IU	820%
Calcium 732mg	56%
Iron 11mg	63%
Potassium 1627mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 19.1%

Carbs: 34.4%