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Huevos Rancheros with Pinto Beans, Brown Rice and Chicken Sausage

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How to Make Huevos Rancheros with Pinto Beans, Brown Rice and Chicken Sausage

Spice up your next weekend breakfast or brunch with this Huevos Rancheros recipe. It’s a great way to use leftover rice and beans. See the directions for tips on bulk cooking rice and beans. For a lower-carb version, sub cauliflower rice for the brown rice.


5 min prep time


20 min cook time


4servings


1 1/3 cup

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Step-By-Step Instructions:

  1. Spray a medium nonstick sauté pan with cooking spray over medium heat. Add sausage, onion and jalapeño pepper. Sauté for 2-3 minutes.
  2. Add beans, chili powder, cumin, cayenne pepper and broth. Simmer until the broth is absorbed, about 8-9 minutes
  3. Stir in brown rice and set aside.
  4. In a small bowl, whisk together eggs, egg whites, salt, pepper and cold water.
  5. Add cooking spray to another nonstick sauté pan over medium heat. Scramble eggs until just set.
  6. To serve, scoop 1 cup of sausage mixture into a bowl and top with 1/3 cup scrambled eggs and 1 Tbsp. crumbled cheese.
  7. Bulk cooking dry beans: Add 1 lb (16 oz.) dry pinto beans to a large pot of boiling water (at least 6 cups of water). Boil rapidly for 2 minutes. Remove from heat and cover. Let sit for 1 hour. Drain and rinse beans. Add 6 fresh cups of water. Bring to a boil, then reduce to a simmer for one hour or until the beans are soft but not split. Makes 5 cups cooked beans. These beans can be used in any recipe calling for cooked or canned beans. Store in an airtight container in the refrigerator for 7 days or package in freezer bags in one cup increments for up to 6 months.
  8. Bulk cooking brown rice: Add 1 lb (16 oz.) of long grain (not instant) brown rice to a large soup pot with 5 cups of water. Bring to a boil then reduce to a simmer. Cover and simmer for 45 minutes or until all liquid is absorbed. Makes 10 cups cooked brown rice. This rice can be used in any recipe calling for cooked brown rice. Store in an airtight container in the refrigerator for 7 days or package in freezer bags in one cup increments for up to 6 months.
Fiber Focused
Mexican/Southwestern
Lunch
Main Dish
Breakfast and Brunch
Foodie
Quick & Easy
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Nutrition facts

4 Servings



  • Serving Size

    1 1/3 cup


  • Amount per serving



    Calories





    290

  • % Daily value*

  • Total Fat
    9g

    12%

    • Saturated Fat
      3g

      15%
    • Trans Fats
      0.1g

  • Cholesterol
    130mg

    43%

  • Sodium
    440mg

    19%

  • Total Carbohydrate
    31g

    11%

    • Dietary Fiber
      6g

      21%
    • Total Sugars
      4g

  • Protein
    22g

  • Potassium
    580mg
    12%

Ingredients

nonstick cooking spray
1

chorizo or other spicy fully cooked chicken sausage (diced )
2 (3-oz) links

onion(s) (cortado en dados)
1/2 cup

jalapeño pepper (seeded, deveined and minced)
1 med

pinto beans (cooked)
1 cup

chili powder
1 tbsp

ground cumin
1 tsp

cayenne pepper
1/4 tsp

low sodium chicken broth
3/4 cup

brown rice (cooked)
1 cup

eggs
2 large

egg whites
4

salt
1 pinch

black pepper
1/4 tsp

water (cold)
2 tbsp

queso fresco (crumbled)
1/4 cup

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