Skillet Rice, Beans & Eggs
Say it with me: Eggs for dinner is always a winner! This one-pan-wonder is packed with great flavor and makes a quick, delicious, and nutritious weeknight meal.
It’s a dish inspired by my friends at the American Egg Board, and can be enjoyed as part of a heart-healthy menu plan. It’s loaded with good-for-you ingredients, like veggies, spices, protein-rich beans, and whole-grain rice. The sunny-side-up eggs provide protein, choline, B-vitamins, vitamin D, and lutein and zeaxanthin. Ready to get cracking? Here’s the easyyy recipe.
Try my Shakshuka with Zucchini Noodles.
Skillet Rice, Beans & Eggs
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 jalapeño pepper, seeded and diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon chili powder, sweet or smoked
- ¼ teaspoon each salt and pepper
- 1 cup canned black beans, rinsed and drained
- ½ cup corn
- 1 can diced tomatoes, plain or fire-roasted
- 2 cups cooked brown rice, short-grain or long0grain
- 4 large eggs
- 2 tablespoons chopped fresh parsley or cilantro
For the drizzle:
- ¼ cup lite sour cream or Greek yogurt
- ½ lime zest
- 2 to 4 teaspoons lime juice
Instructions
- Preheat oven to 400°. Heat oil in ovenproof skillet set over medium heat. Cook onion, jalapeño, garlic, cumin, thyme, chili powder, salt and pepper for about 5 minutes or until onion starts to soften.
- Stir in black beans and corn until well coated. Stir in tomatoes; Bring to boil. Stir in cooked rice.
- Make 4 small divots in rice mixture with spoon; Crack an egg into each divot. Transfer to oven. Bake for 10 to 12 minutes or until egg whites are set and yolks are cooked to desired doneness. (Disclaimer: To ensure food safety, eggs should be cooked to 160 degrees.) Sprinkle with parsley or cilantro.
- Meanwhile, stir together sour cream (or Greek yogurt), lime zest and juice. Drizzle over rice and eggs or serve on the side.