Tex-Mex Breakfast Bowls
Ingredients
- 1 cup quick cooking brown rice
- 1 & 3/4 cups water
- 1 (15oz) can Luck's® Chili Beans (do not drain)
- 1 (15.25oz) can whole kernel corn, drained
- 1 (14.5oz) can diced tomatoes, drained
- 1 tablespoon vegetable oil
- 4 large eggs
- 2 tablespoons chopped parsley, if desired
- 1 avocado, peeled, diced
- 4 teaspoons toasted sesame seeds
Tex-Mex Breakfast Bowls
Over 15g of Protein
25 min
Total Time
25 min
Prep Time
4
Servings
Ingredients
- 1 cup quick cooking brown rice
- 1 & 3/4 cups water
- 1 (15oz) can Luck's® Chili Beans (do not drain)
- 1 (15.25oz) can whole kernel corn, drained
- 1 (14.5oz) can diced tomatoes, drained
- 1 tablespoon vegetable oil
- 4 large eggs
- 2 tablespoons chopped parsley, if desired
- 1 avocado, peeled, diced
- 4 teaspoons toasted sesame seeds
Directions
In medium saucepan, combine rice and water. Bring to a boil. Reduce heat; cover and simmer 10 to 12 minutes or until all liquid is absorbed. Stir to fluff. Meanwhile, in medium saucepan, mix chili beans, corn and tomatoes. Cook over medium heat until bubbly. Reduce heat to low. Simmer to keep warm. In large nonstick skillet, heat oil over medium heat. Break eggs into skillet. Cook 4 to 5 minutes or until white is almost set and yolk is still soft. Add 1 tablespoon water to skillet and cover. Cook until white sets on top of eggs. To serve, spoon rice into 4 soup bowls. Add bean mixture and parsley. Top with avocado and sesame seed. Top each with egg.
Tip: You can cook eggs your favorite way. Poached or soft cooked in the shell are also good with these breakfast bowls. Add your favorite hot sauce for an extra kick.
Serving Size: about 16oz each
Nutritional Information Per Serving:
Calories 400, Total Fat 16g (Saturated Fat 3g, Trans Fat 0g), Cholestrol 245mg, Sodium 980mg, Carb 44g, Fiber 6g, Total Sugar 10g, Added Sugar 0g, Protein 17g, Vitamin D 0%, Calcium 8%, Iron 20%, Potassium 15%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.