Huevos Rancheros Bowls

Name: Huevos Rancheros Bowls with Salsa, Chicken Breasts 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 Mexican Seasoning; 7.5 g Vegetable Stock Powder; 1 unit(s) Hot Pepper; 2 unit(s) Chicken Breasts; 2 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*; 2 tsp Sugar*

with Salsa, Chicken Breasts and Pickled Jalapeño

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

Ingredients: Chicken breast • Black beans (black beans, water, salt, calcium chloride, citric acid) • Poblano pepper • 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 • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Jalapeno pepper • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (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

•Quick

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)

7 g

Cilantro

1 unit(s)

Red Onion

8 g

Mexican Seasoning

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

7.5 g

Vegetable Stock Powder

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

1 unit(s)

Hot Pepper

2 unit(s)

Chicken Breasts

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

2 tsp

Sugar*

Nutrition Values

Calories1060 kcal

Fat27 g

Saturated Fat5 g

Carbohydrate137 g

Sugar18 g

Dietary Fiber18 g

Protein70 g

Cholesterol320 mg

Sodium1950 mg

Trans Fat0.1 g

Potassium1750 mg

Calcium250 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

PDF

Before starting, wash and dry all produce.
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 for 12-15 min, until rice is tender and liquid is absorbed.
Remove from heat. Set aside, still covered.

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

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 for 1-2 min, stirring often, until sugar dissolves. Remove from heat. To a small bowl, transfer jalapeños, including liquid. Set aside in the fridge to cool.

Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium.
When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
Transfer to a plate. Carefully wipe out pan.
.Reheat pan over medium-high, when hot, add 1 tbsp (2 tbsp) oil.
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, hot pepper and beans. Cook for 2-3 min, stirring often, until onions soften. Season with salt.
Add Mexican Seasoning. Cook for 1-2 min, stirring occasionally, until fragrant. 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.

Thinly slice chicken.
Divide rice between bowls.
Top with chicken, pickled jalapeños, then with an egg.
Dollop over salsa.
Sprinke over remaining cilantro.

If you've opted to add chicken, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer to a plate. Carefully wipe out pan. Reuse pan to cook eggs.