Huevos Rancheros with Pinto Beans, Brown Rice and Chicken Sausage

Huevos Rancheros with Pinto Beans, Brown Rice and Chicken Sausage
Photo Credit: Peter Papoulakos.
Summary

Spice up your next weekend breakfast or brunch with this Huevos Rancheros recipe. It’s a great way to use leftover rice and beans.

  • Prep time
    5 min
  • Cook time
    20 min
  • Servings
    4 Servings
  • Serving size
    1 1/3 cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 1/3 cup
  • Amount per serving Calories 280

  • Total Fat 9g
    • Saturated Fat 3g
  • Cholesterol 130mg
  • Sodium 440mg
  • Total Carbohydrate 29g
    • Dietary Fiber 6g
    • Total Sugars 4g
  • Protein 22g
  • Potassium 560mg

Choices/Exchanges: 1 1/2 Starch, 1 Nonstarchy vegetable, 2 Lean protein, 1 Fat

Ingredients

Ingredients

  • Nonstick cooking spray
    1
  • chorizo or other spicy fully cooked chicken sausage (3-ounce each, diced )
    2
  • onion(s) (diced)
    1/2 cup
  • medium jalapeño pepper (seeded, deveined and minced)
    1
  • cooked pinto beans
    1 cup
  • chili powder
    1 tbsp
  • ground cumin
    1 tsp
  • cayenne pepper
    1/4 tsp
  • low sodium chicken broth (fat-free, low-sodium)
    3/4 cup
  • cooked brown rice
    1 cup
  • eggs
    2
  • egg whites
    4
  • salt (or 1/16 tsp)
    1 pinch
  • black pepper
    1/4 tsp
  • cold water
    2 tbsp
  • queso fresco or feta cheese (crumbled)
    1/4 cup
Directions

Directions

  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. 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.

  8. 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.

  9. 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.

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