Tex-Mex Breakfast Bowls Servings: 4 (about 16oz each) Prep Time: 25 minutes Total Time: 25 minutes

  • Gluten Free Vegetarian
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1 cup quick cooking brown rice
1 3/4 cups water
1 (15oz) can Mrs. GrimesĀ® Chili Beans (do not drain)
1 (15oz) can whole kernel corn, drained
1 (14.5oz) can diced tomatoes, drained
1 tablespoon vegetable oil
4 large eggs
2 tablespoons chopped parsley, if desired
1 avocado, peeled, diced
4 teaspoons toasted sesame seeds


In medium saucepan, combine rice and water. Bring to a boil. Reduce heat; cover and simmer 10 to 12 minutes or until all liquid is absorbed. Stir to fluff. Meanwhile, in medium saucepan, mix chili beans, corn and tomatoes. Cook over medium heat until bubbly. Reduce heat to low. Simmer to keep warm. In large nonstick skillet, heat oil over medium heat. Break eggs into skillet. Cook 4 to 5 minutes or until white is almost set and yolk is still soft. Add 1 tablespoon water to skillet and cover. Cook until white sets on top of eggs. To serve, spoon rice into 4 soup bowls. Add bean mixture and parsley. Top with avocado and sesame seed. Top each with egg.

Nutrition Facts: