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    Recipes - NCT

    One-Pot Rice and Beans Baked Eggs Recipe

    Egg
    Mexican
    One Pot
    ​

    -

    porcje

    16 minutes

    całkowity czas
    Zacznij Gotować

    Składniki

    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.

    Wskazówki

    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.

    -

    porcje

    16 minutes

    całkowity czas
    Zacznij Gotować

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    Składniki

    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.

    Wskazówki

    1

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

    2

    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.

    3

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

    4

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

    5

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

    6

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

    7

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

    8

    Sprinkle with parsley.

    9

    Additional Notes:

    10

    Substitute pinto beans for black beans if desired.

    11

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