Divide the ground beef into 4 equal sized patties and press them out, almost smashed. Season the patties well on both sides with the garlic and onion powder, ground black pepper, and salt.
In a large high-sided sauté pan, heat the olive oil over medium heat and add the mushrooms and onions. Sauté until the mushrooms are cooked and the onions become translucent, about 5 to 7 minutes. Stirring occasionally. Add the butter and stir.
Once the butter has melted add the flour, stir, and continue to cook for another 2 to 3 minutes to get as much of the flour taste out of the gravy.
Pour in the beef broth, Worcestershire, and soy sauce. Bring to a simmer, stirring occasionally. Simmer between 14 and 16 minutes. The gravy will start to thicken.
While the gravy thickens, heat a cast iron pan or another pan on medium heat. Spray with cooking spray and cook the patties two at a time if you have room. Cook the patties for 4 to 5 minutes on each side, you want to get a good sear on each side. Cook through to at least 160 degrees or there is no more pink.
Remove the patties, spray with additional cooking spray or butter, and cook your 4 eggs, sunny-side up, in the same pan. NOTE: You can add your patties to the gravy to keep them warm as you finish cooking the patties and the eggs.
To cook your eggs, warm 1 Tbs of olive oil over low heat. Crack your eggs into the pan, if you can fit all four, go for it, if not add more olive oil for each instance. Cover the eggs and cook until the whites set. Season with salt and ground black pepper.
Build your loco moco starting with 1 Cup of cooked white rice. Top with the patty and then add the gravy. Finish off with a nice sunny-side egg on the top. Enjoy!
Heat the oil in a large pot or sauce pan that has a lid over medium-high heat. Add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown (about 10 minutes).
Add the remaining ingredients and bring to a boil. Cover, reduce the heat to low, and cook for about 20 minutes or until all of the liquid has been completely absorbed.
Remove from heat and allow the rice to rest for about 5 minutes before uncovering and fluffing the rice with a fork or spoon.
Place the diced chicken breast in a gallon zip lock bag with the fajita seasoning and 1 Tbs extra virgin olive oil. Mix well and refrigerate to marinade for at least 1 hour.
Roast your poblano peppers. There are several easy ways to roast them. No matter which method you choose, allow your pepper skins to blacken.
Gas stove – place the peppers right over the flame of your gas stove
Broiler – using tongs to turn them, broil each side of the peppers
Skillet – char them over high heat
Grill – roasting peppers over charcoal creates a wonderful smoky flavor.
After the skin is blackened on all sides, place them in a plastic bag or cover them with with saran wrap to trap in some of the heat for a few minutes.
Open the bag, remove the peppers, and rub the skins off as best as you can.
Then remove the seeds and dice the poblanos.
Heat 1 Tbs of olive oil in a sauté pan and cook the chicken through, about 5 to 7 minutes.
Remove the chicken and place in a bowl for later.
Over medium heat, add the peppers and green chilis. Sauté for about 3 to 5 minutes to soften. Add the garlic and continue to sauté for another 2 minutes.
Add the tomato paste and continue to sauté for 2 minutes.
Add the diced tomatoes, chicken, rice, chicken broth, ground black pepper, chili powder, cumin, salt, and onion powder. Bring to a boil.
Reduce the heat, cover, and simmer the mixture for 20 to 25 minutes. Until the rice is tender.
Serve with the condiments of your choice. Sour cream, shredded cheese, cotija cheese, cilantro, etc.
