Steak Huevos Rancheros Bowls
with Mexican-Style Rice4.0(152)
Calories
:
1120 kcalProtein
:
64g proteinDifficulty
:
MediumSpicy
New
Allergens:
- Egg
- Milk
- Mustard
- Wheat
- Crustaceans
- Soy
- Milk
- Sesame
- Fish
- Sulphites
- Mustard
- Egg
- May contain traces of allergens
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
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
(Contains: Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg, May contain traces of allergens)
1 tbsp
Tex-Mex Paste
(Contains: Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, May contain traces of allergens, Mustard)
Not included in your delivery
¼ tsp
Pepper*
0.38 tsp
Salt*
3 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
Nutrition Values
Calories1120 kcal
Fat48 g
Saturated Fat19 g
Carbohydrate115 g
Sugar9 g
Dietary Fiber18 g
Protein64 g
Cholesterol325 mg
Sodium1430 mg
Trans Fat1.5 g
Potassium1750 mg
Calcium350 mg
Iron11 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
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Baking Sheet
•Large Non-Stick Pan
•Strainer
•Small Bowl
•Aluminum Foil
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- Thinly slice steak.
- Divide rice between bowls. Top with tomatoes, steak and eggs.
- Dollop guacamole mixture over top and sprinkle with remaining cilantro.
