Best 7 El Rancho Eggs With Rice Recipes

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El rancho eggs with rice is a flavorful and versatile dish that can be enjoyed for breakfast, lunch, or dinner. This hearty dish combines the classic flavors of eggs, rice, and cheese with a variety of other ingredients, such as meat, vegetables, and spices. El rancho eggs with rice is a popular dish in many cultures and can be easily customized to suit your own tastes and preferences. Whether you're looking for a quick and easy weekday meal or a special occasion brunch, el rancho eggs with rice is a delicious and satisfying choice.

Here are our top 7 tried and tested recipes!

CURRIED EGGS WITH RICE



Curried Eggs with Rice image

This is an easy weeknight meal that can be as spicy as you like, depending on your curry powder.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 25m

Number Of Ingredients 12

1 cup long-grain white rice
2 tablespoons vegetable oil, such as safflower
1 onion, halved and thinly sliced
4 garlic cloves, minced
2 tablespoons minced peeled fresh ginger (from a 2-inch piece)
Coarse salt and ground pepper
1 tablespoon curry powder
3 cups (a 24-ounce jar) best-quality marinara sauce
8 hard-cooked eggs, peeled and quartered
1/2 cup plain low-fat yogurt, for garnish
2 scallions, thinly sliced, for garnish
1 lime, cut into wedges, for garnish

Steps:

  • Cook rice according to package instructions; cover, and set aside.
  • While rice is cooking, heat oil in a large skillet over medium-high. Add onion, garlic, and ginger. Season with salt and pepper; cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
  • Add curry powder, and cook, stirring, until fragrant, about 30 seconds. Add marinara sauce and eggs; cook just to heat through, 2 to 3 minutes, stirring gently to avoid breaking up eggs. Season with salt and pepper.
  • Fluff rice gently with a fork; serve with curried eggs, garnished with yogurt, scallions, and lime wedges.

AUTHENTIC HUEVOS RANCHEROS



Authentic Huevos Rancheros image

This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch.

Provided by Wineaux

Categories     Breakfast and Brunch     Eggs     Breakfast Burrito Recipes

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons vegetable oil
4 (6 inch) corn tortillas
1 cup refried beans with green chilies
1 teaspoon butter
4 eggs
1 cup shredded Cheddar cheese
8 slices bacon, cooked and crumbled
½ cup salsa

Steps:

  • Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
  • Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
  • Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.

Nutrition Facts : Calories 493.8 calories, Carbohydrate 24.2 g, Cholesterol 247.5 mg, Fat 32.9 g, Fiber 5.2 g, Protein 26.6 g, SaturatedFat 13.2 g, Sodium 1193.9 mg, Sugar 2.3 g

EL RANCHO EGGS WITH RICE



El Rancho Eggs With Rice image

This is a nice simple dish to put together, I usually scale this down to serve one when hubby's not home for dinner and eat straight from the dish, it's a great healthy one dish meal, could even be a fancy brekky if you like.

Provided by Mandy

Categories     One Dish Meal

Time 1h5m

Yield 5-6 serving(s)

Number Of Ingredients 10

375 g broccoli
1 1/2 cups raw rice
2 mushroom stock cubes
1 teaspoon salt
1 teaspoon dried basil
1/4 teaspoon ground black pepper
1/2 red capsicum, diced
3 cups boiling water
5 -6 eggs
1/2 cup tasty cheese, shredded

Steps:

  • Break the broccoli into small pieces and rinse well, place into a greased casserole and add the rice, crumbled stock cubes, seasonings & capsicum.
  • Carefully pour the boiling water over & stir gently, cook uncovered at 180.C for approx 30-40 mins or until the rice has absorbed the liquid, stirring occasionally.
  • Make 5-6 depressions into the surface of the rice mixture and break an egg into each, scatter with cheese and return to oven until eggs are set & cheese melted.

Nutrition Facts : Calories 361.3, Fat 10, SaturatedFat 4.4, Cholesterol 225.4, Sodium 648.9, Carbohydrate 51.7, Fiber 3.8, Sugar 2.2, Protein 15.6

RANCH STYLE EGGS WITH CHORIZO AND TOMATO-RED CHILE SAUCE



Ranch Style Eggs with Chorizo and Tomato-Red Chile Sauce image

Provided by Bobby Flay

Time 1h30m

Yield 4 servings

Number Of Ingredients 27

2 tablespoons olive oil
1 small red onion, finely chopped
4 cloves garlic, finely chopped
1 cup dry red wine
2 1/2 cups canned plum tomatoes and their juices, pureed until smooth and strained
1/2 cup water
2 tablespoons ancho chile powder
2 tablespoons chipotle in adobo puree
1 tablespoon pasilla chile powder
2 tablespoons honey
Salt and freshly ground black pepper
1 tablespoon fresh lime juice
Canola oil
4 (6-inch) yellow or white corn tortillas
Salt
1/2 pound Spanish-style chorizo, diced
2 tablespoons unsalted butter, cut into tablespoons
4 large eggs
Salt and freshly ground black pepper
1/2 cup crema
Finely grated zest of 1 lime
Tomato-Red Chile Sauce
Fried Tortillas
Fried eggs
3/4 cup coarsely grated white cheddar cheese
Chorizo
Chopped cilantro

Steps:

  • Heat the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half.
  • Add the tomatoes, water, ancho, chipotle, pasilla, honey and cook over medium-high heat until the sauce has thickened, stirring occasionally, about 20 to 30 minutes. Season with salt and pepper and stir in the lime juice just before removing from the heat.
  • Heat 2 inches of oil in a medium skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer.
  • Fry tortillas, one at a time, until crisp, 20 to 30 seconds. Drain on paper towels and season immediately with salt.
  • Heat a large nonstick skillet over high heat.
  • Add the chorizo and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels and let cool slightly. Remove all but 1 tablespoon of the rendered fat. Add the butter to the pan; when the butter melts, turn the heat to down to medium.
  • Carefully crack the eggs into the pan, season with salt and pepper, and cook, until the whites are completely firm but the yolks are still soft, about 2 minutes.
  • Combine the crema and lime zest in a small bowl. Place a few spoonfuls of the red chile sauce on four plates. Place a fried tortilla on top of the sauce. Divide the eggs over the tortillas and ladle the warm tomato-red chile sauce over. Sprinkle each with about 3 tablespoons of the cheese and some of the lime crema and garnish with the crisp chorizo and chopped cilantro. Serve immediately.

EGGS, RANCHER'S STYLE: HUEVOS RANCHEROS



Eggs, Rancher's Style: Huevos Rancheros image

Provided by Aarón Sánchez

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups chopped tomatoes
1 teaspoon mashed garlic
1 small arbol chile
2 tablespoons olive oil, plus 4 tablespoons
1/2 onion, sliced
Salt
1/2 teaspoon crushed Mexican oregano leaves
6 corn tortillas
6 eggs
Butter, for frying eggs

Steps:

  • Place tomatoes, garlic, and dried red chile in a blender and puree until smooth. Set aside.
  • Heat 2 tablespoons of oil in a medium saucepan cook onion slices for 1 minute. Strain the pureed sauce into the saucepan with onion. Season with salt and crushed oregano. Cook over medium heat for 3 minutes. Keep mixture at a simmer. Have warm plates ready.
  • Fry tortillas in remaining 4 tablespoons of oil in a medium skillet. Drain and place 1 on each plate. Fry eggs in butter 1 at a time. Place eggs on each tortilla and cover with the sauce.

CHILAQUILES EL RANCHO MERLITA



Chilaquiles El Rancho Merlita image

Our Chilaquiles el Rancho Merlita is a savory, chile-studded egg bake that bakes up puffy, golden brown and delicious.

Provided by My Food and Family

Categories     Dairy

Time 9h5m

Yield 8 servings

Number Of Ingredients 8

8 eggs
1 cup milk
1 container (16 oz.) cottage cheese
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
8 corn tortillas (6 inch), cut into 1-inch pieces
1 can (4 oz.) chopped green chiles, undrained
1/2 cup chopped fresh cilantro
2 green onions, thinly sliced

Steps:

  • Whisk eggs and milk in large bowl until blended. Add remaining ingredients; mix well. Pour into 2 (9-inch) pie plates sprayed with cooking spray.
  • Refrigerate at least 8 hours or overnight.
  • Heat oven to 350ºF. Bake chilaquiles, uncovered, 50 min. or until puffed and golden brown.

Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 230 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g

EL RANCHO CHICKEN



El Rancho Chicken image

A delicious and kid-friendly dish. Very easy and good! You could also cut the breasts into strips, to make chicken fingers - just adjust the cooking time.

Provided by Charmie777

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 3

4 boneless skinless chicken breast halves
1/2 cup ranch salad dressing
1 1/4 cups crushed nacho cheese flavored tortilla chips (or more as needed)

Steps:

  • Preheat oven to 350º.
  • Brease a large cookie sheet.
  • Pound chicken breasts between 2 sheets of waxed paper to about 1/4 inch thick.
  • Dip chicken into salad dressing to coat.
  • Then dip into crushed chips, making sure chicken is well-coated.
  • Place on cookie sheet.
  • Bake 30 minutes.

Nutrition Facts : Calories 277.7, Fat 17, SaturatedFat 2.8, Cholesterol 76.6, Sodium 363.8, Carbohydrate 1.3, Fiber 0.1, Sugar 1.2, Protein 27.6

Tips:

  • Eggs should be fresh. Fresh eggs will have a bright orange yolk and a firm white.
  • Use medium-grain rice for this recipe. Medium-grain rice is chewier than long-grain rice and holds its shape better when cooked.
  • Rinse the rice thoroughly before cooking. This will remove the starch from the rice and prevent it from becoming sticky.
  • Use a pot with a tight-fitting lid. This will help the rice cook evenly.
  • Do not stir the rice while it is cooking. Stirring the rice will break up the grains and make the rice mushy.
  • Once the rice is cooked, let it rest for 5 minutes before serving. This will allow the rice to absorb all of the cooking liquid.
  • Season the rice with salt and pepper to taste.
  • Serve the rice with your favorite toppings. Some popular toppings include fried eggs, salsa, avocado, and black beans.

Conclusion:

The El Rancho Eggs with Rice is a delicious and easy-to-make breakfast, lunch, or dinner recipe. With just a few simple ingredients, you can create a hearty and flavorful meal that the whole family will enjoy. So next time you're looking for a quick and easy meal, give the El Rancho Eggs with Rice a try. You won't be disappointed.

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