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Spanish Rice and Eggs Skillet Dinner


This recipe was inspired by one at
https://www.incredibleegg.org/recipe/one-skillet-mexican-rice-bean-baked-eggs/, which is awesome, but since I had leftover cooked Spanish Rice, in the fridge, I did this

2 cups cooked Spanish Rice
1 can black or red beans, drained and rinsed
½ cup corn kernels
½ stick butter
4 eggs
¼ cup sour cream
2 Tablespoons lime juice
Salt and pepper to taste


Preheat oven to 400 degrees.  Mix cooked rice, beans, and corn in a bowl.  In oven safe skillet, melt butter.  Pour most of melted butter in the rice mixtures and blend.  Press rice mixture in skillet.  Make four divots in rice mixture.  In a small bowl, crack one egg at a time and pour into one of the divots.  Bake for 10-12 minutes until eggs whites are firm/set and yolks are at your desired doneness.  Remove from oven and sprinkle tops of eggs with salt and pepper.    Remove servings of rice and egg to plates.  Mix sour cream and lime juice.  Drizzle on top of eggs. 



(Picture from site listed above)

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