Steak Huevos Rancheros Bowls
with Mexican-Style Rice
Breakfast is more than a meal, it's a state of mind. Feast on spicy Mexican-style rice and beans, topped with enchilada-spiced steak, a sunny-side fried egg and savoury red pepper-pesto drizzle.
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
285 g
Top Sirloin Steak
2 unit(s)
Egg
(Contains: Egg)
1 unit(s)
Kidney Beans
¾ cup
Basmati Rice
113 g
Baby Tomatoes
1 unit(s)
Yellow Onion
1 unit(s)
Jalapeño
7 g
Cilantro
1 unit(s)
Sour Cream
(Contains: Milk)
3 tbsp
Guacamole
2 tbsp
Tomato Sauce Base
(May contain traces of: Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Egg)
Not included in your delivery
¼ tsp
Pepper*
0.38 tsp
Salt*
3 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, pat steaks dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear until golden-brown, 1-2 per side.
- Remove from heat.
- Transfer steaks to an unlined baking sheet.
- Roast in the middle of the oven until cooked to desired doneness, 5-8 min.**
- When steaks are done, transfer to a cutting board to rest for 2-3 min.
- Carefully wipe the pan clean.
- Meanwhile, drain and rinse kidney beans.
- Halve tomatoes, then season with salt and pepper.
- Peel, then cut half the onion (use whole onion for 4 ppl) into 1/4-inch pieces.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Finely chop cilantro.
- Combine guacamole and sour cream in a small bowl. Season with salt.
- Reheat the same pan (from step 2) over medium-low.
- When hot, add 2 tbsp (4 tbsp) butter and swirl pan until melted.
- Crack in eggs.
- Season with salt and pepper.
- Pan-fry, covered, until egg whites are set, 2-3 min.** (NOTE: The yolks will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
- Transfer eggs to a plate, then cover with foil to keep warm.
- Add 1/2 tbsp (1 tbsp) oil to the same pan, then add onions, jalapeños and kidney beans. Cook until veggies are tender-crisp, 3-4 min.
- Add 1 tbsp (2 tbsp) butter, tomato sauce base and Tex-Mex paste. Cook, stirring often, until fragrant, 30 sec.
- Add cooked rice. Cook, stirring often, until rice is fully coated, 1-2 min. Season with salt and pepper.
- Remove from heat, then stir in half the cilantro.
- Thinly slice steak.
- Divide rice between bowls. Top with tomatoes, steak and eggs.
- Dollop guacamole mixture over top and sprinkle with remaining cilantro.
