Skillet Rice, Beans & Eggs
This one-pan-wonder is packed with great flavor and makes a quick, delicious, and nutritious weeknight meal.
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 (14.5oz) can diced tomatoes, plain or fire-roasted
- 2 cups cooked brown rice, short-grain or long-grain
- 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.
Nutrition Information per serving
Calories: 380Carbohydrates: 47gProtein: 16gTotal Fat: 14g— Unsaturated Fat: 11g— Saturated Fat: 3gCholesterol: 185mgSodium: 280mgPotassium: 627mgFiber: 7gTotal Sugar: 6g— Natural Sugar: 6g— Added Sugar: 0gVitamin A: 471IUIron: 4mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.