Huevos Rancheros Bowls

Name: Huevos Rancheros Bowls with Salsa and Pickled Jalapeño
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 unit(s) Egg; ¾ cup Basmati Rice; 1 unit(s) Black Beans; 113 g Corn Kernels; ½ cup Tomato Salsa; 1 unit(s) Jalapeño; 2 tbsp White Wine Vinegar; 7 g Cilantro; 1 unit(s) Red Onion; 8 g Enchilada Spice Blend; 85 g Tortilla Chips; 7.5 g Vegetable Stock Powder; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Salsa and Pickled Jalapeño

Get Up To 20 Free Meals + Free Sides for Life

This dinner is the whole package. Eggs, rice, corn, black beans, pickled jalapenos and crispy corn chips make this a meal you'll want to have again and again.

Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Basmati rice • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Thaw-friendly corn (corn, modified vinegar) • Red onion • Grade A egg • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Jalapeno pepper • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cilantro.

Tags:

Spicy

Allergens:

Egg

•Sulphites

•Soy

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Egg

(Contains: Egg)

¾ cup

Basmati Rice

1 unit(s)

Black Beans

113 g

Corn Kernels

½ cup

Tomato Salsa

(May contain traces of: Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Milk, Soy, Tree nuts, Gluten)

1 unit(s)

Jalapeño

2 tbsp

White Wine Vinegar

(Contains: Sulphites May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

7 g

Cilantro

1 unit(s)

Red Onion

8 g

Enchilada Spice Blend

(Contains: Sulphites May contain traces of: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

85 g

Tortilla Chips

(May contain traces of: Sesame, Milk)

7.5 g

Vegetable Stock Powder

(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories970 kcal

Fat26 g

Saturated Fat4.5 g

Carbohydrate157 g

Sugar13 g

Dietary Fiber19 g

Protein34 g

Cholesterol195 mg

Sodium1980 mg

Trans Fat0.2 g

Potassium1150 mg

Calcium300 mg

Iron6.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Small pot

•Small Bowl

•Large Non-Stick Pan

Cooking Steps

Using a strainer, rinse rice until water runs clear.
To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
Add rice, corn and stock powder to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-15 min.
Remove from heat. Set aside, still covered.

Meanwhile, peel, then cut onion into 1/4-inch pieces.
Using a strainer, drain and rinse beans.
Roughly chop cilantro.
Core, then thinly slice jalapeño into 1/4-inch rounds. (TIP: We suggest using gloves when prepping jalapeños.)

To a small pot, add vinegar, jalapeños, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar. Season with salt.
Bring to a simmer over medium-high. Cook, stirring often, until sugar dissolves, 1-2 min. Remove from heat. Transfer jalapeños, including liquid, to a small bowl. Set aside in the fridge to cool.

Meanwhile, heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil over medium-high heat.
Once hot, crack in each egg (1 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. (NOTE: Ensure egg whites are fully cooked.)
Transfer eggs to plate.

To the same pan (used in step 4), add 1 tbsp (2 tbsp) oil. Then add onions and beans. Cook, stirring often, until onions soften, 2-3 min. Season with salt.
Add Enchilada Spice Blend. Cook, stirring occasionally, until fragrant, 1-2 min. Remove the pan from heat.
Once rice is tender, add bean-onion mixture and half the cilantro, then stir to combine. Season with salt, to taste.