Toggle sidebar
Huevos Rancheros-Inspired Rice Bowls
Veggie
Quick
New
Huevos Rancheros-Inspired Rice Bowls

with Pan-Poached Eggs and Spiced Tortilla Chips

10 min
Difficulty: 1/3
Mexican

Ingredients: Baby tomatoes • Basmati rice • Grade A egg • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Green onion.

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Strainer
Zester
Small Bowl
Medium Pot
Measuring Cups
Medium Non-Stick Pan

Tags

30-min-or-less
Veggie
Quick
New
SEO
Ingredients
Egg

Egg

2 unit(s)

Baby Tomatoes

Baby Tomatoes

227 g

Basmati Rice

Basmati Rice

0.75 cup

Tortilla Chips

Tortilla Chips

85 g

Green Onion

Green Onion

2 unit(s)

Lime

Lime

1 unit(s)

Tex-Mex Paste

Tex-Mex Paste

1 tbsp

Guacamole

Guacamole

3 tbsp

Sour Cream

Sour Cream

1 unit(s)

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Chipotle Sauce

Chipotle Sauce

2 tbsp

Smoked Paprika-Garlic Blend

Smoked Paprika-Garlic Blend

6 g

Butter

Butter

2 tbsp

Oil

Oil

1.33 tbsp

Salt

Salt

0.25 g

Pepper

Pepper

0.125 tsp

Preparation
1
Cook rice

  • Before starting, preheat the oven to 425°F. Wash and dry all produce.
  • To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
  • Using a strainer, rinse rice until water runs clear. 
  • Once boiling, add rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

2
Prep

  • While rice cooks, halve tomatoes.
  • Thinly slice green onions, keeping whites and greens separate.
  • Zest and juice half the lime. Cut remaining lime into wedges.
  • In a small bowl, combine guacamole and lime juice. Season with salt and pepper. Stir to combine.

3
Toast chips

  • To a parchment-lined baking sheet, add tortilla chips. Drizzle 1 tsp (2 tsp) oil over top. Sprinkle half the Smoked-Paprika Garlic Blend over top. Toss to coat.
  • Toast chips in the middle of the oven for 4-6 min, stirring halfway through, until lightly golden. 

4
Cook tomato base

  • Meanwhile, heat a medium non-stick pan (use a large pan for 4 servings) over medium-high. When hot, add 1 tbsp (2 tbsp) oil, tomatoes, green onion whites and remaining Smoked Paprika-Garlic Blend. Season with salt and pepper. Cook for 2-3 min, stirring often and pressing gently on tomatoes until softened.
  • Add Tex-Mex paste and 1/4 cup (1/2 cup) water. Stir to mix.
  • Bring to a simmer.

5
Cook eggs

  • Once simmering, make two 3-inch-wide wells (four wells for 4 servings) in the tomato base. Place 1/2 tbsp butter in each well.
  • Crack eggs over butter into wells. Season eggs with salt and pepper.
  • Cover and cook until egg whites are set, 2-4 min.** (NOTE: The yolk will still be runny. ) 

6
Finish and serve

  • Fluff rice with fork. Stir in lime zest.
  • Divide rice and chips between bowls.
  • Top with egg and tomato mixture.
  • Top with chipotle sauce, guacamole, sour cream, feta and remaining green onions.
  • Squeeze a lime wedge over top.

Nutrition per serving

950

kcal

Calories

51

g

Fat

16

g

Saturated Fat

107

g

Carbohydrate

10

g

Sugar

8

g

Dietary Fiber

21

g

Protein

245

mg

Cholesterol

1010

mg

Sodium

1

g

Trans Fat

700

mg

Potassium

300

mg

Calcium

4.5

mg

Iron

with Pan-Poached Eggs and Spiced Tortilla Chips

10 min 1/3
Quick
New
Similar Recipes

with Garlic Toasts and Ricotta

10 min 2/3
Veggie
Quick
New
10 min 2/3
Veggie
Spicy
Quick
New

with Black Beans and Lime Rice

7 min 2/3
Veggie
Spicy
Quick
New

with Roasted Truffle Mushrooms

10 min 1/3
Veggie
Quick
New
Back to recipes
HelloFresh Database
Made with by Norman Huth
Confirm Action

Are you sure?

Type to search...
Login

Sign in to access your favorites and saved lists.

Email
Password
Remember me

Don't have an account?

Shopping List

Your shopping list is empty

View Shopping List