Spanish Rice:
  • 1 tablespoon light olive oil
  • 1/2 cup diced celery
  • 1/2 cup diced red onion
  • 1/2 teaspoon kosher salt
  • 1 cup brown rice, rinsed very well
  • 1-10 ounce can Rotel tomatoes (do not drain)
  • 1 cup water
  • 3 tablespoons finely chopped cilantro
  • 2 tablespoons sliced green onions
  • 1/2 teaspoon kosher salt
Easy Ranchero Sauce:

  • 2 tablespoons light olive oil
  • 1 cup chopped red onion
  • 1-28 ounce can Rotel tomatoes (do not drain)
Refried Beans:

  • 1-15 ounce can of refried beans
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 cup water
Fried Tortillas:

  • 8 tortillas
  • 1/2 cup vegetable oil
  • Kosher salt for sprinkling
Sunny-side up Eggs:

  • 8 eggs + left over vegetable oil from frying tortillas

  • 2 avocados, thinly sliced
  • 4 lime wedges
  • 2 tablespoons finely chopped cilantro


Spanish Rice Method:

  1. Heat olive oil over medium-high heat and add the celery, red onion and half a teaspoon of kosher salt. Cook for 5-7 minutes, until both the onion and celery are softened.
  2. Add remaining ingredients to rice cooker and once celery and onions are done, add those too.
  3. Stir ingredients well and set rice cooker to cook. This should take about 45 minutes with brown rice.
  4. In the meantime, move on to preparing the remaining dishes.
Ranchero Sauce Method:

  1. Heat olive oil over medium-high heat and add the onion. Cook about 5 minutes until softened.
  2. Add the can of Rotel then simmer for another 10 minutes. Remove from heat.
  3. Transfer to a mixing bowl and use an immersion blender to puree the sauce. Set aside until ready to plate up.
Refried Beans Method:

  1. Heat the beans in a small pot over low heat. Add the salt, pepper and water and stir well to incorporate.
  2. Once heated, cover the pot and allow beans to sit until ready to plate up.
Fried Tortillas Method:

  1. In a shallow skillet, heat vegetable oil over medium-high heat.
  2. Cook one tortilla at a time - add the corn tortilla to the hot oil and allow to cook for 25 seconds on the first side.
  3. Flip over the tortilla and allow to cook another 10 seconds on the second side.
  4. Remove with tongs and set to drain on a paper towel-lined plate.
  5. Sprinkle with kosher salt while still hot.
  6. Continue with remaining tortillas until done. You can stack them with a paper towel between each layer.
  7. Once done cooking all the tortillas, transfer them to plates. Slightly overlap two tortillas per plate.
Sunny-side Up Eggs:

  1. While the oil is still warm from frying tortillas, proceed to cook the eggs. However, turn fire to medium.
  2. Cook the eggs two at a time. Allow the eggs to cook for about a minute, all the time basting the eggs with the oil from the pan.
  3. Once the white part has set, remove the eggs and place them atop the tortillas on the serving plates.
Final Plate Up of the Huevos Rancheros:

  1. By now each plate should have two tortillas topped with two eggs. Top that with about 1/4 cup ranchero sauce.
  2. Divide the Spanish rice, refried beans, avocado and lime wedges between the four plates.
  3. Finish each plate with a sprinkling of chopped cilantro.

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