Huevos Rancheros Rice Bowls with Salsa Fresca and Creamy Enchilada Sauce

If you love breakfast for dinner, you’ll adore this twist on huevos rancheros. Instead of tortillas, we pile black beans and rice into a bowl, then top it with a sunny-side up egg, fresh salsa and a creamy enchilada sauce. It’s a satisfying meal any time of day.

This recipe comes together quickly with simple ingredients. The combination of fluffy rice, seasoned beans, a runny egg and bright salsa is pure comfort. Plus, the creamy enchilada sauce adds a rich, tangy finish that ties everything together.

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Ingredients

2 unit EggsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Mild Red Enchilada SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice according to package directions. Fluff with a fork and set aside.
2. While the rice cooks, prepare the salsa: dice the tomato, slice the scallions (white and green parts separated) and juice the lime. In a small bowl, combine the tomato, scallion greens and a squeeze of lime juice. Season with salt and pepper to taste.
3. In a small saucepan, warm the enchilada sauce over low heat. Stir in the sour cream until smooth and heated through. Keep warm.
4. Drain and rinse the black beans. In a small bowl, toss the beans with the Southwest spice blend and a pinch of salt. Set aside.
5. Heat 1 teaspoon of oil in a nonstick skillet over medium heat. Add the garlic (minced) and cook until fragrant, about 30 seconds. Add the seasoned beans and cook until heated through, about 2 minutes. Transfer to a bowl and cover to keep warm.
6. In the same skillet, add the remaining 1 teaspoon oil. Crack the eggs into the pan and cook until whites are set but yolks are still runny, about 3-4 minutes. Season with salt and pepper.
7. To assemble bowls: divide the rice between two bowls. Top with the seasoned black beans, then place a fried egg on each. Spoon the creamy enchilada sauce over the top and finish with the fresh salsa. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, any long-grain rice works well. Brown rice will need a longer cooking time.

What can I substitute for sour cream?

Greek yogurt or a dairy-free alternative like coconut cream can be used.

How do I make the enchilada sauce from scratch?

This recipe uses store-bought sauce for convenience. To make your own, blend tomatoes, chili powder, garlic and broth, then simmer until thickened.