HUEVOS RANCHEROS with Rice & Beans
*(Check out the beef and corn addition to this recipe below)
A complete meal for Breakfast, Lunch or Dinner. And all cooked in one pan.
2 Tablespoons butter
1-6.9 oz box Rice A Roni- Chicken flavor
2 1/2 cups water
1-10 oz. can of Rotel-original, undrained (diced tomatoes & chilies), OR 1 cup of your favorite Salsa
1-15 oz can of Ranch Style pinto Beans-(Ranch Style brand-black label)
4 to 5 large eggs
1/2 cup of shredded cheddar cheese or shredded mexican blend cheese
- Follow the directions on the back of the Rice A Roni box to brown your rice and pasta; once you have added the water and Rice A Roni seasoning packet, add and stir in the Rotel (or Salsa) and the beans. Bring to a boil, cover and reduce heat to low, simmer for 15 minutes.
- Crack eggs on top of rice mixture; cover with lid and continue cooking for 5 minutes or more until the whites of the eggs are set. Sprinkle shredded cheese over the top and serve with tortilla chips or warmed flour or corn tortillas.
*Get creative and add extras to the dish: I made this again using cooked shredded beef from pot roast leftovers (or add shredded pork or chicken), and also I added corn from leftover corn on the cobb; it was delish. If you want to try this option just add the cooked shredded meat and corn (or you can use frozen corn) to the pan after you've added the salsa and beans; bring to a boil; cover and reduce heat to low and follow the recipe above from there.