Chicken (Pollo) Rancheros!

Which came first, the chicken or the egg? In this case, the chicken hits the pan first! Then, a beautiful and zesty tomato-black bean sauce comes to life, and finally, the egg transforms this traditional dish into something truly glorious. As you slice into the perfectly cooked egg, the yolk melts into the robust sauce, making it extra rich and creamy. It's downright awesome on every level.

About the sauce: Traditional huevos rancheros sauce is chunky - like a warm salsa. I wanted mine saucier, so I could serve it over rice. If you want a more traditional, chunky sauce, use an equal amount (28 ounces) of canned diced tomatoes instead of tomato sauce.

About the minced onion and garlic: Both are great pantry staples, especially when you don't have onions and/or garlic in the house (or the time or energy to chop!). Both are dehydrated and shelf-stable, so you can infuse the onion and garlic flavor you want (albeit somewhat subtler) in a flash. Onion flakes are similar to dried minced onions (they're also dehydrated) but they're smaller and more finely chopped - you can use those too.

About the rice: I served the sauce and eggs over fluffy rice and it was incredible. And I always season my rice. Yes, I cook the rice according to the package directions (adding 1 tablespoon butter), but I also add about 1/4 teaspoon each onion powder and garlic powder, salt, and ground black pepper. Feel free to use plain rice or the convenient 90 second rice pouches sold in the "rice aisle".

Chicken (Pollo) Rancheros!

1 tablespoon unsalted butter
1 pound boneless skinless chicken, cut into bite-size pieces
1 tablespoon chili powder
2 teaspoons minced dried onion (found in the spice aisle) or 1 teaspoon onion powder
2 teaspoons minced dried garlic (found in the spice aisle) or 1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
28 ounces tomato sauce (your choice - I used Muir Glen this time)
1/2 cup canned seasoned black beans, undrained (save the rest for scrambled eggs, chili or nachos later in the week!)
Cooking spray
4 large eggs
Cooked rice for serving
1/2 cup shredded cheddar cheese
Chopped green onions for serving
Hot sauce of choice

Melt the butter in large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 3 to 5 minutes, stirring frequently. Add the chili powder, minced dried onion, minced dried garlic, salt, and pepper and stir to coat. Cook for 1 minute, until the spices are fragrant. Add the tomato sauce and beans and bring to a simmer. Reduce the heat to low and simmer for 10 minutes.
Coat a large skillet or griddle with cooking spray and preheat to medium-high. Add the eggs and cook until the white is completely cooked and the yolk is cooked to your liking. If desired, flip the eggs to cook them through.
Spoon the rice into shallow bowls and top with the chicken mixture. Top each serving with an egg and then some cheddar cheese. Garnish with the green onions and serve with the hot sauce on the side.

Serves 4