Huevos Rancheros Rice & Bean Bowls
with Salsa Fresca & Creamy Enchilada Sauce
- Milk
- 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
½ cup
Jasmine Rice
1 tablespoon
Southwest Spice Blend
1 unit
Roma Tomato
2 unit
Scallions
1 unit
Lime
2 clove
Garlic
13.4 ounce
Black Beans
2 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Enchilada sauce
2 unit
Eggs
(Contains: Eggs)
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
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.
