can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
tablespoon chili garlic sauce
teaspoon ground cumin
teaspoon ground coriander
Peppers and Onion
medium yellow bell pepper, cut in thin strips
medium red bell pepper, cut in thin strips
cup thinly sliced onion
can (15 oz) Progresso™ black beans, drained, rinsed
medium avocado, peeled, pitted and diced
cup crumbled queso fresco cheese
cup chopped fresh cilantro leaves
In blender, place Sauce ingredients; cover and blend 1 to 2 minutes or until smooth. Transfer to 2-quart saucepan. Heat to simmering over low heat.
Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add bell peppers, onion and salt. Cook 5 to 7 minutes or until softened and beginning to brown on edges. Transfer to medium bowl; set aside. Wipe out pan.
Add 1 tablespoon olive oil to skillet; place over medium heat. Add eggs to skillet; cook 30 to 45 seconds or until edges of whites are set. Drizzle water over eggs; cover and cook 1 to 2 minutes longer or until yolks are set.
Divide rice among 4 bowls. Top each with onion mixture and beans. Top each bowl with an egg. Top with avocado. Drizzle with sauce, then sprinkle with cheese and cilantro. Serve with chips.
- The sauce and the onion mixture can be made up to a day ahead. Reheat onion mixture before serving.
- “Faux” frying eggs with steam is an excellent way to cook eggs without using lots of oil.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Huevos rancheros directly translates to “ranch-style eggs.” The delicious dish was a staple with farmers in rural Mexico. Fortunately for you, huevos rancheros has become popular on brunch menus all over the United States so you don’t have to grab your passport and head for the border to enjoy this savory, flavor-packed breakfast! In our version, we replaced the traditional corn tortillas with crispy tortilla chips. And bonus! Since the recipe is in a bowl, there’s plenty of room to load up on black beans, rice and crumbled queso. Don’t understimate that rancheros sauce, either! Made with fire-roasted tomatoes, chili-garlic sauce and a squeeze of fresh lime, you’ll have a hard time not drizzling it over everything.