Tex-Mex Egg & Chickpea Rice Bowls
Celebrate World Egg Day in a flavour-packed way! This budget conscious dish is full of Tex-Mex flavour and comes together in the time it takes to make a pot of rice! Enjoy these Tex-Mex Egg & Chickpea Rice Bowls for a busy weeknight meal.
Prep Time10 mins
Cook Time20 mins
- 2 cups Rice prepared
- 1 tsp Canola oil
- 1/3 cup red onion diced
- 2 jalapenos diced with seeds removed
- 2 cloves garlic chopped
- 1 can diced tomatoes (398 ml can)
- 2 tbsp tomato paste
- 2 tsp cumin
- 1 tsp paprika
- 1/8 tsp salt
- 1 can chickpeas drained and rinsed (540 ml)
- 4 large Canadian Eggs
- Choice of Garnish: lime wedges, cilantro, extra chopped onion, cheese, peppers, tortilla chips etc
Cook rice according to package instructions.
In medium saucepan, heat onions, jalapeno and garlic until fragrant. Add tinned tomatoes, tomato paste and spice. Mix well and cook for 3 minutes.
Add drained and rinsed chickpeas and mix well. Cover. Simmer chickpeas over medium low heat for 15 minutes.
Meanwhile, fry Canadian eggs to preference. Sunny side-up, or medium works well!
Once eggs are fried and chickpeas are cooked, assemble bowls! Divide rice into 4 equal parts. Spoon chickpea and tomato mixture over rice. Crown with a perfectly fried egg and garnish with additions of choice!