Huevos Rancheros Rice & Bean Bowls

🥘 Ingredients

• black beans
• black pepper
• cooking oil
• eggs
• garlic
• jasmine rice
  1 c
• lime
• mild red enchilada sauce
• plastic wrap
• salt
• scallions
• sour cream
• southwest spice blend
• tomato
• water

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   In a small pot , combine jasmine rice , ¾ cup water , 1 tsp southwest spice blend , and a big pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 15 minutes . Remove from heat; cover to keep warm.

   jasmine rice: 1 c, water, southwest spice blend, salt
2. 

   2

   While rice cooks, wash and dry produce. Dice tomato into ½-inch pieces. Trim and thinly slice scallions , separating whites from greens. Zest and quarter lime . Peel and mince garlic . Drain black beans .

   tomato, scallions, lime, garlic, black beans
3. 

   3

   In a small bowl , combine tomato, scallion greens, lime zest, juice from half the lime, and a pinch of garlic. Season with salt and black pepper . In a separate small microwave-safe bowl, combine sour cream with ¼ of the mild red enchilada sauce . Season with salt and pepper.

   salt, black pepper, sour cream, mild red enchilada sauce
4. 

   4

   Heat a drizzle of cooking oil in a large 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 minutes . Season with salt and pepper.

   cooking oil
5. 

   5

   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, working in batches if necessary. Season with salt and pepper.

   eggs
6. 

   6

   Cover bowl with sauce tightly with plastic wrap ; microwave until warmed through ⏱️ 30 seconds . Divide rice and beans between bowls; top with eggs, salsa, and sauce. Serve with any remaining lime wedges on the side.

   plastic wrap