Huevos Rancheros Breakfast Bowl


  • 1 cup Texmati® White Rice
  • Rice
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp ancho chili powder
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 1/4 cups sodium-reduced chicken broth
  • 1 can (14 oz) canned pinto beans, drained and rinsed
  • 2 tbsp fresh cilantro, finely chopped
  • Pico de Gallo
  • 1 cup tomatoes, diced
  • 1/4 cup red onion, diced
  • 1 small jalapeño pepper, seeded and diced
  • 2 tbsp fresh cilantro, finely chopped
  • 2 tbsp lime juice
  • 1/2 tsp salt
  • Assembly
  • 4 eggs, cooked any style
  • 1 ripe avocado, halved, pitted, peeled and sliced
  • 1 cup crispy tortilla matchsticks
  • 1/2 cup queso fresco, finely crumbled
  • 1/4 cup pickled jalapeño peppers, drained and sliced


1. Rice: Heat oil in saucepan set over medium heat; cook onion and garlic for 3 to 5 minutes or until slightly softened. Stir in rice, tomato paste, chili powder, cumin, oregano, salt and pepper. Stir in broth; bring to boil. Stir in beans. Reduce heat to low; cover and cook for 15 to 20 minutes or until liquid is absorbed and rice is tender. Cover and let stand for 10 minutes. Fluff with fork. Stir in cilantro. 2. Pico de Gallo: Toss together tomatoes, onion, jalapeño, cilantro, lime juice and salt. Let stand for 5 minutes. 3. Assembly: Divide rice mixture among 4 bowls. Top with Pico de Gallo, eggs, avocado, tortilla matchsticks, queso fresco and jalapeños. Add chia over avocado as garnish, if desired. Tips: • For homemade crispy tortilla strips, stack 2 small corn tortillas and cut in half; cut crosswise into 1/2-inch wide strips. Fry in hot oil until golden and crispy. Alternatively, toss tortillas in oil to coat; bake in 425F oven on parchment paper¬–lined baking sheet for 5 to 8 minutes or until crispy and golden. Let cool completely. • Add chorizo sausage, bacon or ham to breakfast bowl if desired.