Layers of crunchy, yolky and spicy brunch goodness make up this casserole version of Huevos Rancheros.
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 minutes
2 cups white basmati rice
2 3/4 cups water
1/4 cup lime juice
1/4 cup fresh packed cilantro
2 – 15 oz. cans of refried beans
2 oz. chèvre goat cheese
1/2 teaspoon cayenne
1 teaspoon sea salt
1 cup frozen corn, thawed
1 teaspoon chipotle pepper
1/4 teaspoon sea salt
1 yellow pepper, roughly julienned
2 cups salsa [we used Simple Truth Black Bean Chipotle]
2 cups blue corn tortilla chips
In a pot, combine white rice, water, lime juice, cilantro, and salt and bring to a boil. Reduce to a simmer for 15 minutes.
In a small pot, combine beans, goat cheese, salt, and cayenne and mix to combine.
Cook on medium until warm, then remove from heat.
In a small bowl, combine thawed corn, chipotle pepper, and sea salt and mix to combine.
Break apart tortilla chips roughly into bite-sized pieces. The chip choice here is in your court, but I have to recommend Red Hot Blues from Garden of Eatin’. They add a salty, spicy touch that can’t be beat in this dish.
Preheat the oven to 400º and coat a 12″ cast-iron skillet with olive oil spray [a 9″ x 13″ casserole dish will work, as well].
Scoop rice into the pan creating a 1/2″ thick layer.
Next, spoon the refried beans over the rice and spread using the back of a spoon.
Add a layer of seasoned corn over the beans.
Spread crunched up chips over the corn.
Scoop spoonfuls of salsa evenly over the chips.
If desired, toss yellow bell peppers over the salsa.
Gently crack eggs over top of everything, being careful not to crack the yolks. Use as many as you see fit – five or six should do the trick.Sprinkle with sea salt and black pepper.
Bake 20-25 minutes. Eggs should appear white but still be jiggly when you move the pan. They will continue to cook for 5-10 minutes after the dish is removed from the oven, so be careful not to overcook.