Mexican Rice and Beans Baked Eggs

Air Date: 
Fri, 03/23/2018
NC Ingredients: 
Eggs, onion, jalapeno, parsley




2 T
olive oil
onion, chopped
jalapeno pepper, seeded and diced
2 clv
garlic, minced
1 t
each ground cumin, dried thyme and chili powder
1⁄4 t
each salt and pepper
1 c
canned black beans, rinsed and drained
1⁄2 c
corn kernels
1 cn
diced tomatoes (14 oz.)
2 c
cooked long-grain rice
2 T
chopped fresh parsley or cilantro
1⁄4 c
sour cream
1⁄2 t
lime zest
2 t
lime juice


Preheat oven to 400°F. 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 rice.

Make 4 small divots in rice mixture with spoon; crack 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. Sprinkle with parsley or cilantro.

Meanwhile, stir together sour cream, lime zest and juice. Drizzle over rice and eggs.


Lisa’s Notes: Serve this hearty dish with Salsa and your favorite cheese. The eggs and beans are so filling you won’t even miss having a meat as the protein.