One-Pot Rice and Beans Baked Eggs Recipe

• kokonaisaika: 16 minutes

Ainekset

Main:

1 chopped medium onion

1 seeded and diced jalapeño pepper

2 minced garlic cloves

1 tsp ground cumin

1 tsp dried thyme

1 tsp chili powder

¼ tsp salt

¼ tsp pepper.

1 cup of rinsed and drained canned black beans

½ cup corn kernels

14 oz can of diced tomatoes

2 cups of cooked long-grain brown rice.

Eggs

Sauce:

¼ cup fat-free sour cream

½ tsp lime zest

2 tsp lime juice

Sprinkle with parsley.

Additional Notes:

Substitute pinto beans for black beans if desired.

Ohjeet

Preheat oven to 400˚F. Heat 2 tbsp oil in an ovenproof skillet set over medium heat.

Cook 1 chopped medium onion, 1 seeded and diced jalapeño pepper, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried thyme, 1 tsp chili powder, ¼ tsp salt, and ¼ tsp pepper for about 5 min or until onion starts to soften.

Stir in 1 cup of rinsed and drained canned black beans and ½ cup corn kernels until well coated.

Stir in 14 oz can of diced tomatoes and bring to boil. Stir in 2 cups of cooked long-grain brown rice.

Make 4 small divots in rice mixture with spoon and crack an egg into each divot.

Transfer to the oven and bake for 10-12 min or until egg whites are set and yolks are cooked to desired doneness.

Stir together ¼ cup fat-free sour cream, ½ tsp lime zest, and 2 tsp lime juice. Drizzle over rice and eggs.

Sprinkle with parsley.

Additional Notes:

Substitute pinto beans for black beans if desired.

The USDA recommends cooking eggs until the yolk and whites are firm.