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Texas ranchero bowl with eggs and cheese

Two jars of this Texas ranchero grain bowl reheat fast into a sturdy dinner when you crown each serving with a fried egg and sharp cheddar. The rice and beans are already seasoned, so you mostly just warm and garnish.

Serves 2. 15 minutes, 10 at the stove.

About 600 calories a serving, 20 g protein, 77 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 1/2 cup [55 g] sharp cheddar cheese, shredded

From your shelf

  • 2 jars Texas ranchero pinto beans and brown rice paired with a robust red chili sauce m

Staples

  • 1 tablespoon butter
  • 2 eggs
  • to taste salt
  • to taste pepper

  1. Empty both jars of the ranchero bowl into a skillet and set over medium heat. Stir occasionally until warmed through, about 5 minutes, while you prepare the eggs.
  2. Heat 1 tablespoon butter in a second skillet over medium-high heat. Crack 2 eggs into the pan, season lightly with salt and pepper, and cook until the whites set but the yolk stays runny, about 3 minutes.
  3. Divide the warm ranchero bowl between two bowls. Top each with one fried egg and 1/4 cup shredded cheddar. Serve at once.

Note Swap the fried eggs for a drizzle of hot sauce and cilantro if you prefer. Leftovers keep three days in the fridge and reheat gently in a skillet with a splash of water. Serve with warm tortillas or a sharp salsa on the side.

On the label

PREPARED BROWN RICE, PREPARED PINTO BEANS, WATER, JALAPENO PEPPER, TOMATO PASTE. CONTAINS 1% OR LESS OF: PAPRIKA, GARLIC POWDER, NATURAL FLAVOR, SPICE, VINEGAR, ONION POWDER, SALT, CANOLA OIL, RENDERED BEEF FAT, MODIFIED CORN STARCH, CORN OIL, SUGAR.

Bush's, pizza mixes & other dry dinners, serving 255 GRM, package 9 oz/255 g. Ingredients as printed on the label.

More from Bush's

Other jalapenos

Cooks as jalapenos, brown rice, pinto beans. Half of it left? Use up the jalapenos.

Had this in a photo? Cook with it Photograph your shelf