Huevos Rancheros Bowls
with Salsa and Pickled Jalapeño- Egg
- Sulphites
- Soy
- Mustard
- Wheat
- Sesame
- Crustaceans
- Egg
- Sulphites
- Fish
- Milk
- Soy
- Tree nuts
- Gluten
- May contain traces of allergens
- Triticale
- Peanuts
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.
Ingredients
2 unit(s)
Egg
(Contains: Egg)
¾ cup
Basmati Rice
1 unit(s)
Black Beans
113 g
Corn Kernels
½ cup
Tomato Salsa
(May be present: Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Milk, Soy, Tree nuts, Gluten)
1 unit(s)
Jalapeño
2 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Mustard, Wheat, Sesame, Egg, Fish, Milk, Soy)
7 g
Cilantro
1 unit(s)
Red Onion
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites May be present: Mustard, Wheat, Sesame, Sulphites, Milk, Soy, Tree nuts, Triticale, Peanuts)
85 g
Tortilla Chips
(May be present: Sesame, Milk)
1 tbsp
Vegetable Stock Powder
(Contains: Sulphites, Soy May be present: Mustard, Wheat, Sesame, Sulphites, Milk, Soy, Tree nuts, Triticale, Peanuts)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
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.
- Divide rice between bowls.
- Top with picjked jalapeños, then with an egg.
- Dollop over salsa.
- Sprinke over remaining cilantro.
- Serve tortilla chips on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found it tasty and filling, while others felt it needed more spice and flavor; adding lime juice significantly improved the taste.
- Ease of prep: Reviewers appreciated how quick and easy the recipe was to make, with generous portions that worked well for leftovers.
- Suggestions: Consider adding more vegetables like bell peppers or tomatoes, and include lime juice to enhance the overall flavor profile.
- Portions: Many noted there was too much rice compared to other ingredients; increasing the vegetable content could help balance the dish.
- Customization: Some suggested adding feta cheese or chorizo for non-vegetarians, while others recommended including sour cream or guacamole.
