FAMILY MEXICAN EGGS

An easy weeknight meal that mainly uses pantry staples, is budget friendly and guaranteed that the kids will eat. In this recipe I use the Sunrice Jasmine microwaveable rice and it cooks so beautifully in this dish.

INGREDIENTS
1 tbsp olive oil
1 red onion, finely diced
400g black beans, drained
400g corn kernels
2 tbsp taco seasoning
400g diced tomatoes
2x 250g jasmine rice microwaveable pouch
2 cups chicken stock
4 eggs (or can add more depending on family size)
handful grated cheese
1/4 cup coriander, chopped finely
sea salt flakes and pepper

METHOD
In a large deep pan, add a tbsp olive oil as well as onion, black beans and corn.
Give them a mix around until slightly coloured then add taco seasoning.
Mix well, then add diced tomatoes, rice and chicken stock. Set on a medium heat to allow rice to cook through, then once rice is soft turn the stove down to a lower heat and crack eggs on top. Sprinkle it with cheese and coriander, then place the lid on top. Once the eggs have cooked through, take the pan off the stove and serve for the family!