Steak Huevos Rancheros Bowls
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Steak Huevos Rancheros Bowls

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.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

285 g

Top Sirloin Steak

2 unit(s)


(Contains Egg)

1 unit(s)

Kidney Beans

¾ cup

Basmati Rice

113 g

Baby Tomatoes

1 unit(s)

Yellow Onion

1 unit(s)


7 g


1 unit(s)

Sour Cream

(Contains Milk)

3 tbsp


2 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

1 tbsp

Tex-Mex Paste

(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

Not included in your delivery

¼ tsp


0.38 tsp


3 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp



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.


Medium Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Small Bowl
Aluminum Foil


Cook rice
  • 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.
Sear and roast steaks
  • 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.
Cook eggs
  • 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.
Flavour rice
  • 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.
Finish rice and serve
  • Thinly slice steak.
  • Divide rice between bowls. Top with tomatoes, steak and eggs.
  • Dollop guacamole mixture over top and sprinkle with remaining cilantro.
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