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INGREDIENTS :
- 2 tbsp. olive oil
- 1 onion, chopped
- 1 jalapeño pepper, seeded and diced
- 1 tsp. each ground cumin, dried thyme and chili powder
- 1/4 tsp. each salt and pepper
- 1 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels
- 1 (14 oz.) can diced tomatoes
- 2 cups cooked long-grain rice
- 4 eggs
- 2 tbsp. chopped fresh parsley or cilantro
- 1/4 cup non-fat sour cream
- 1/2 tsp. lime zest
- 2 tsp. lime juice
INSTRUCTIONS :
- PREHEAT oven to 400°F. warmness oil in ovenproof skillet set over medium heat. cook onion, jalapeño, garlic, cumin, thyme, chili powder, salt and pepper for approximately five minutes or till onion begins to melt.
- STIR in black beans and corn till well coated. STIR in tomatoes; deliver to boil. STIR in rice.
- MAKE 4 small divots in rice mixture with spoon; CRACK egg into every divot. switch to oven. BAKE for 10 to 12 mins or until egg whites are set and yolks are cooked to favored doneness. SPRINKLE with parsley.
- in the meantime, STIR collectively sour cream, lime zest and juice. DRIZZLE over rice and eggs.
TIPS :
Tip: alternatively, you can serve this dish with guacamole, and shredded Monterey Jack on pinnacle.
Tip: substitute pinto beans for black beans if preferred.
perfect for busy weeknights, this meal is complete of flavor but mild on dishes, so smooth-up is a breeze.
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