Huevos Rancheros Bowls
with Salsa and Pickled Jalapeño
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 • Jalapeno pepper • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • 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 (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.
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)
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: Mustard, Wheat, Sesame, Egg, Fish, Milk, Soy)
7 g
Cilantro
1 unit(s)
Red Onion
8 g
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Mustard, Wheat, Sesame, Milk, Soy, Tree nuts, Peanuts)
7.5 g
Vegetable Stock Powder
(Contains: Sulphites, Soy May contain traces of: Mustard, Wheat, Sesame, Milk, Tree nuts, Peanuts)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- 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.
- 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 1 tsp (2 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.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and onions. Cook for 2-3 min, stirring often, until onions soften. Season with salt.
- Add beans and Enchilada Spice Blend. Cook for 1-2 min, stirring occasionally, until fragrant, then add half the salsa. Remove the pan from heat.
- Transfer to bowl and cover to keep warm.
- Rinse and dry pan using paper towel.
- Reheat the same pan large 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.
- Add bean-onion mixture and half the cilantro, then stir to combine. Season with salt.
- Divide rice between bowls.
- Top with pickled jalapeños, then with an egg.
- Dollop over remaining salsa.
- Sprinke over feta and remaining cilantro.
