Huevos Rancheros Rice & Bean Bowls
with Salsa Fresca & Creamy Enchilada Sauce
- Eggs
If you're a fan of breakfast for dinner, you can't pass up huevos rancheros, the classic Mexican breakfast featuring sunny-side up eggs with a spicy tomato sauce over toasty tortillas. Our version swaps tortillas for black beans and rice, then everything is piled in a hearty bowl with fried eggs, fresh salsa, and a creamy enchilada sauce. It's so good, you might just want it for breakfast, too!
Ingredients
2 unit
Eggs
(Contains: Eggs)
2 tablespoon
Sour Cream
½ cup
Jasmine Rice
2 clove
Garlic
1 unit
Black Beans
1 unit
Tomato
1 unit
Lime
2 unit
Scallions
1 tablespoon
Southwest Spice Blend
10 ounce
Mild Red Enchilada Sauce
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 3⁄4 cup water, 1 tsp Southwest Spice Blend (you’ll use the rest later), and a big pinch of salt (for 4 servings, use a medium pot, 1 1⁄2 cups water, and 2 tsp Southwest Spice Blend). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Remove from heat; cover to keep warm.
• While rice cooks, wash and dry produce. • Dice tomato into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime. Peel and mince or grate garlic. Drain beans.
• In a small bowl, combine tomato, scallion greens, lime zest, juice from half the lime, and a pinch of garlic. Season with salt and pepper. • In a separate small microwave-safe bowl, combine sour cream with ¼ of the enchilada sauce. Season with salt and pepper.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium- high heat. Add scallion whites, remaining garlic, and remaining Southwest Spice Blend. Cook, stirring, until fragrant, 30 seconds. • Add beans and remaining enchilada sauce. Cook, stirring, until liquid has absorbed, 3-5 minutes (5-7 minutes for 4 servings). Season with salt and pepper.
• Once rice is finished cooking, stir in beans and a squeeze of lime juice. Season with salt and pepper. Wash out pan. • Heat a drizzle of oil in pan used for beans over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to preference (work in batches if necessary). Season with salt and pepper.
• Cover bowl with sauce tightly with plastic wrap; microwave until warmed through, 30-45 seconds. • Divide rice and beans between bowls; top with eggs, salsa, and sauce. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, praising its tasty combination of rice, beans, and eggs. Some found it bland or overpowered by enchilada sauce.
- Ease of prep: Several noted it was quick and easy to make, though some felt the instructions were confusing or prep took longer than expected.
- Suggestions: Consider adding cheese, avocado, or tortilla chips for texture. Some recommend using less enchilada sauce or adding extra eggs 🍳.
- Portions: Views varied; some found it filling while others wished for larger portions, especially more rice or an extra egg per serving.
- Customization: Adding steak or chicken improved the dish for many. Some suggested including more fresh vegetables or spices for depth.
Reviews from our home cooks
I love huevos rancheros. I did not use all of the enchilada sauce. It seemed like overkill but the rice turned out very tasty and I love eggs as an evening protein choice.
Huevos rancheros is a fav of my wife. This one definitely did not disappoint. Now I am a fan too.
I added roasted corn to the huevos rancheros. Kicked it up a notch!
The amount of rice was not enough for two people. We had to supplement with our own. The recipe didn't specify that the beans should be drained or not and there was too much enchilada sauce. After a lot of tweaking, the result was fine but the recipe was a mess.
Enchilada sauce could be replaced with something else. Maybe like a ranchero salsa or something creamy. I did not drain the black beans and I let the rice and extra sauce soak it up. Made it more creamy, and was still delicious.
In order for the beans and enchilada sauce mix to not be so saucy, it had to cook too long, and so they ended up too mushy. Also think it might be better with either more eggs or less bean-and-rice. The ratio seemed off.
Delicious! Love the combination of rice and beans, the soft kick, and the sauce.
Really nice rendition. We enjoyed the rice and beans a lot.
Good. I did not add all of the salt the recipe asked for. Took longer than the recipe said it would. I zested both limes (because the recipe doesn't specify how many) and used all of the zest, which meant that the salsa was not great. I added more of my own tomatoes to dilute it and that helped a lot. The recipe doesn't say how many limes to zest, so I think it's worth saying in the recipe to zest one lime.
Delicious flavor profile. Loved that the salsa fresca could be put on the side so my picky husband could decide whether he wanted it or not!
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