Cheesy Black Bean and Rice Bowls with Chunky Guacamole and Fried Eggs

Rice and beans are the ultimate comfort food, but this recipe takes them to a whole new level. We’re talking a mixture of cheesy rice and black beans topped with chunky guacamole, tangy lime crema and perfectly fried eggs. It’s a dish that’s as easy to make as it is deliciously satisfying.

Say buenos días to your new favorite meal! This bowl is packed with flavor and texture, from the creamy guacamole to the runny egg yolk that coats everything. Perfect for breakfast, lunch or dinner.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon SaltView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Drain and rinse beans. Dice tomato. Zest and quarter lime. Thinly slice chili, removing seeds for less heat.
2. Melt 1 tbsp butter in a medium pot over medium-high heat. Add scallion whites; cook, stirring occasionally, until softened, 2-3 minutes. Stir in rice, beans, stock concentrate, half the Southwest spice, 3/4 cup water and 1/2 tsp salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. In a small bowl, combine sour cream, lime zest to taste and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
4. In a second small bowl, combine guacamole, tomato, a squeeze of lime juice to taste and a pinch of chili if desired. Season with salt and pepper.
5. Heat a large drizzle of oil in a large nonstick pan over medium heat. Once hot, crack eggs into pan, sprinkle lightly with some remaining Southwest spice and cover. Cook until whites are set but yolks are still runny, 3-4 minutes. Season with salt. Remove from heat.
6. Fluff rice mixture with a fork; stir in half the Mexican cheese. Season with salt and pepper. Divide between bowls; top with guacamole, eggs and remaining cheese. Garnish with scallion greens and more chili if desired. Drizzle with crema. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but you will need to adjust the cooking time and liquid. Brown rice typically requires more water and a longer simmer.

How can I make this dish vegetarian?

This recipe is already vegetarian! Just ensure the cheese and sour cream are vegetarian-friendly.

Can I prepare the components ahead of time?

Absolutely. You can cook the rice and bean mixture, make the crema and prepare the guacamole in advance. Fry the eggs just before serving for the best texture.