- 2 cups white basmati rice
- 2¾ cups water
- ¼ cup lime juice
- ¼ cup fresh packed cilantro
- 2 – 15 oz. cans of refried beans
- 2 oz. chèvre goat cheese
- ½ teaspoon cayenne
- 1 teaspoon sea salt
- 1 cup frozen corn, thawed
- 1 teaspoon chipotle pepper
- ¼ teaspoon sea salt
- 1 yellow pepper, roughly julienned
- 2 cups salsa [we used Simple Truth Black Bean Chipotle]
- 2 cups blue corn tortilla chips
- 6 eggs
- sea salt
- black pepper
- 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 ½” 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.