Got to Be NC
Recipe by: Lisa Prince

Mexican Rice and Beans Baked Eggs

Serve this hearty dish with Salsa and your favorite cheese. The eggs and beans are so filling you won’t even miss having a meat as the protein.

Servings: 4
Cook Time: Prep Time: 20 minutes; Total Time: 40 minutes
Meal Type: Entree
NC Ingredients: Eggs, onion, jalapeno, parsley

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Ingredients

2
tbsp. olive oil
1
onion, chopped
1
jalapeño pepper, seeded and diced
2
cloves garlic, minced
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
can (14 oz.) diced tomatoes
2
cups cooked long-grain rice
4
EGGS
2
tbsp. chopped fresh parsley or cilantro
1/4
cup sour cream
1/2
tsp. lime zest
2
tsp. lime juice

Directions

Preheat oven to 400°F. Heat oil in 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 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 or cilantro.

Meanwhile, stir together sour cream, lime zest and juice. Drizzle over rice and eggs.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.