Ingredients
| olive oil |
2 tbsp.
|
| medium onion, chopped |
1
|
| jalapeño pepper, seeded and diced |
1
|
| garlic cloves, minced |
2
|
| ground cumin |
1 tsp.
|
| dried thyme |
1 tsp.
|
| chili powder |
1 tsp.
|
| salt and pepper |
1/4 tsp. each
|
| canned black beans, rinsed and drained |
1 cup
|
| corn kernels |
1/2 cup
|
| diced tomatoes |
1 (14 oz.) can
|
| cooked long-grain brown rice |
2 cups
|
| EGGS |
4
|
| chopped fresh parsley or cilantro |
2 tbsp.
|
| fat-free sour cream |
1/4 cup
|
| lime zest |
1/2 tsp.
|
| lime juice |
2 tsp.
|
Directions
- PREHEAT oven to 400°F. HEAT oil in an ovenproof skillet set over medium heat. COOK onion, jalapeño, garlic, cumin, thyme, chili powder, salt, and pepper for about 5 minutes or until onion starts to soften.
- STIR in black beans and corn until well coated. STIR in tomatoes; BRING to boil. STIR in rice.
- MAKE 4 small divots in rice mixture with a spoon. CRACK egg into each divot. TRANSFER to oven. BAKE for 10 to 12 minutes or until egg whites are set and yolks are cooked to desired doneness. SPRINKLE with parsley.
- Meanwhile, STIR together sour cream, lime zest, and juice. DRIZZLE over rice and eggs.
Insider Tips
- Alternatively, you can serve this dish with guacamole and shredded Monterey Jack on top.
- Substitute pinto beans for black beans if desired.
- Ideal for busy weeknights, this meal is full of flavor but light on dishes, so clean-up is a breeze.
Nutritional Info
Per Serving: 1/4th of recipe
| Calories |
390
|
| Fat |
13 g
|
| Cholesterol |
185 mg
|
| Sodium |
520 mg
|
| Carbohydrate |
51 g
|
| Fiber |
8 g
|
| Sugars |
7 g
|
| Protein |
16 g
|