Mexican Rice Bowls with Fried Eggs

Fried eggs are probably one of my favorite things to eat on the planet. They’re delicious on their own, simply dipping the yolks in toast, but they taste even better on top of something like potatoes, pasta or rice. They’re a wonderful source of protein for vegetarian meals, and something about breaking that velvety yolk and stirring it into the delicious ingredients beneath it is just so…luscious.

For this recipe, I made a Mexican-style rice and topped each serving with salsa, sour cream, and a perfectly fried egg. This was a quick, simple, and satisfying dinner. Next time I’ll slice some avocado on the top, too. I’m happy to have this one in my arsenal!

Mexican Rice Bowls with Fried Eggs

1 cup white or brown rice (any type – I used instant)
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
1 can corn, drained
1 can black beans, rinsed and drained
1 4-ounce can chopped green chilies
1/2 cup salsa
1/2 cup shredded cheese (I used pepper-jack)
Eggs
Salsa, sour cream, avocado, chopped cilantro for serving, if desired

1. Cook rice according to package directions. Stir in chili powder, cumin, salt and pepper, corn, black beans, green chilies, salsa and shredded cheese; set aside and keep warm.

2. Fry eggs to desired doneness. Top each serving of rice with a fried egg and any desired toppings.