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Turn a side dish of spicy rish into a meal of its own by adding baked eggs as directed below.




  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 jalapeño pepper, seeded and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup cooked black beans, rinsed and drained
  • 1/2 cup corn kernels, frozen, fresh or canned with no added salt
  • 1 14-1/2 ounce can diced tomatoes
  • 2 cups cooked long-grain rice
  • 4 large eggs
  • 2 tablespoons chopped cilantro or fresh parsley
  • 1/4 cup nonfat sour cream
  • 1/2 teaspoon lime zest
  • 2 teaspoons lime juice



  1. Preheat oven to 400°F. Heat oil in an ovenproof skillet over medium heat. Add onion, jalapeño, garlic, cumin, thyme, chili powder, salt and pepper until onion softens, about 5 minutes.
  2. Stir in beans and corn. Stir in tomatoes. Bring to a boil, stir in cooked rice.
  3. Use a spoon to make 4 small indentations in the rice mixture. Crack eggs, one at a time, into a small bowl. Transfer one egg into each indentation. Place pan in the preheated oven and bake 10 to 12 minutes, until whites are set and yolks are cooked as desired. Sprinkle with parsley.
  4. Stir together sour cream, lime zest and lime juice. Serve over rice and eggs.


Serves 4


Nutrition Facts  
Serving Size: 1  
Servings per Recipe: 4  
Amount per Serving  
Calories: 383  
  % Daily Value *
Total Fat: 13 g 20%
Saturated Fat: 2 g 11%
Cholesterol: 214 mg 71%
Sodium: 221 mg 9%
Carbohydrate: 52 g 17%
Dietary Fiber: 7 g 29%
Protein: 16 g  
Potassium 18%
Calcium 13%
Iron 22%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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