Huevos Rancheros-Inspired Rice Bowls
with Pan-Poached Eggs and Spiced Tortilla Chips
Ingredients: Baby tomatoes • Basmati rice • Grade A egg • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Egg
(Contains: Egg)
227 g
Baby Tomatoes
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
85 g
Tortilla Chips
(May contain traces of: Milk, Sesame)
2 unit(s)
Green Onion
1 unit(s)
Lime
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Egg, Milk, Crustaceans, Fish, Sesame, Wheat, Sulphites, Soy, Gluten)
3 tbsp
Guacamole
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Chipotle Sauce
(Contains: Egg, Mustard, Milk, Soy May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Soy)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1.33 tbsp
Oil*
¼ g
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- Once boiling, add rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- While rice cooks, halve tomatoes.
- Thinly slice green onions, keeping whites and greens separate.
- Zest and juice half the lime. Cut remaining lime into wedges.
- In a small bowl, combine guacamole and lime juice. Season with salt and pepper. Stir to combine.
- To a parchment-lined baking sheet, add tortilla chips. Drizzle 1 tsp (2 tsp) oil over top. Sprinkle half the Smoked-Paprika Garlic Blend over top. Toss to coat.
- Toast chips in the middle of the oven for 4-6 min, stirring halfway through, until lightly golden.
- Meanwhile, heat a medium non-stick pan (use a large pan for 4 servings) over medium-high. When hot, add 1 tbsp (2 tbsp) oil, tomatoes, green onion whites and remaining Smoked Paprika-Garlic Blend. Season with salt and pepper. Cook for 2-3 min, stirring often and pressing gently on tomatoes until softened.
- Add Tex-Mex paste and 1/4 cup (1/2 cup) water. Stir to mix.
- Bring to a simmer.
- Once simmering, make two 3-inch-wide wells (four wells for 4 servings) in the tomato base. Place 1/2 tbsp butter in each well.
- Crack eggs over butter into wells. Season eggs with salt and pepper.
- Cover and cook until egg whites are set, 2-4 min.** (NOTE: The yolk will still be runny. )
- Fluff rice with fork. Stir in lime zest.
- Divide rice and chips between bowls.
- Top with egg and tomato mixture.
- Top with chipotle sauce, guacamole, sour cream, feta and remaining green onions.
- Squeeze a lime wedge over top.
