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Mexican red rice with black beans, corn, and fried eggs

Mexican red rice with black beans, corn, and fried eggs

Gluten-Free, Vegetarian, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 600 Calories/Serving

30 – 40 Minutes

Our south-of-the-border spin on fried rice is so nutritious, the rice isn’t fried. Beans and corn bring the protein and keep the vegetarian dish gluten-free.

Ingredients

  • ½ cup Bhutanese red rice
  • 1 yellow onion
  • 1 zucchini
  • 1 ear corn
  • 1 poblano (optional)
  • ½ cup cooked black beans
  • 2 pasture-raised organic eggs
  • Sun Basket New Mexican chile blend (dried Mexican chile - fresh garlic - ground coriander - dried Mexican oregano - olive oil - salt)

Make It Leaner

Skip the oil in Step 4 and use a dry nonstick frying pan instead to slash 20 calories and 2.5 grams of fat per serving—just make sure the pan is hot enough so the eggs don’t stick. Fry only 1 egg and divide it in half (and save the other for tomorrow’s breakfast) and you’ll cut an additional 30 calories and 2 grams of fat from each serving.

Nutrition per serving

Instructions

1

Cook the rice

In a small sauce pot, combine the red rice and ¾ cup lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Transfer the rice to a medium bowl.
While the rice cooks, prepare the vegetables.

2

Prep the vegetables

  • Peel and coarsely chop the yellow onion.
  • Trim the ends from the zucchini; cut the zucchini lengthwise into quarters, then crosswise into 1-inch pieces.
  • Shuck the corn. Lay the cob flat and cut the kernels from the cob.
  • If using the poblano, remove the stem, ribs, and seeds; coarsely chop the poblano. Wash your hands after handling.
  • Rinse the black beans.

3

Cook the vegetables

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the onion and poblano, season lightly with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Add the zucchini and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Stir in the corn and beans and cook until warmed through, about 1 minute. Transfer to the bowl with the rice and toss to combine; season to taste with salt and pepper. Do not clean the pan.

4

Cook the eggs

In the same pan used for the vegetables, if dry, add 1 to 2 teaspoons oil and warm over medium heat until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Transfer to a plate.

5

Serve

Transfer the rice-vegetable mixture to individual bowls and top each with an egg. Drizzle with the New Mexican chile blend and serve.

Protein: 16g (32% DV), Fiber: 9g (36% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 4.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 155mg (52% DV), Sodium: 770mg (32% DV), Carbohydrates: 65g (22% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Eggs