Heuvos Rancheros Inspired Chipotle Rice Bowls
with Pan Poached Eggs and Spiced Tortilla Chips
Huevos rancheros are a classic Mexican dish that consists of eggs and rice. The eggs are poached in a rich fresh tomato sauce and served with a generous assortment of toppings like guacamole and lime crema. The best part? It also comes with a side of crisp tortilla to pick up any toppings your fork may have missed!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Egg
(Contains Egg)
¾ cup
Basmati Rice
85 g
Tortilla Chips
(May contain Sesame, Milk)
227 g
Baby Tomatoes
2 unit(s)
Green Onion
1 unit(s)
Lime
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
3 tbsp
Guacamole
1 unit(s)
Sour Cream
(Contains Milk)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
6 g
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
Not included in your delivery
tbsp
Unsalted Butter*
(Contains Milk)
tbsp
Oil*
g
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
- While rice cooks, halve tomatoes.
- Thinly slice green onions, keeping whites and greens separate.
- Zest half the lime, then cut into wedges (whole for 4 ppl).
- Add sour cream and lime zest to a small bowl. Season with salt and pepper. Stir to mix.
- Heat a medium non-stick pan (large for 4 ppl) over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil and tomatoes, green onion whites and half the smoked paprika-garlic blend. Season with salt and pepper. Cook, stirring often until tomatoes soften, 2-3 min.
- Add tex-mex paste and 1/2 cup (1 cup) water. Stir to mix.
- Bring to a simmer.
- Once simmering, make two 3-inch wide wells (4 wells for 4 ppl) in the base. Place 1/2 tbsp butter in each well.
- Crack egg over butter into wells. Reduce heat to medium-low.
- Cover and cook until eggs have set, 4-7 min.
- While eggs cook, add tortilla chips to a parchment-lined baking sheet. Drizzle 1/2 tbsp (1 tbsp) over top. Season with salt, pepper and remaining smoked paprika-garlic blend.
- Spread in an even layer. Toast chips in the middle of the oven until lightly golden, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
- Fluff rice with fork.
- Divide rice and chips between plates.
- Top with egg and tomato mixture.
- Drizzle chipotle sauce overtop.
- Top with lime crema, feta and remaining green onions.
- Squeeze a lime wedge overtop, if desired.
