- 1Â˝ cups water
- Âľ cup dry quick-cooking brown rice
- Â˝ teaspoon chili powder
- Â˝ medium red bell pepper, chopped fine (Â˝ cup)
- ÂĽ medium green bell pepper, chopped fine (ÂĽ cup)
- Â˝ 15-ounce can black beans, rinsed and drained
- 1 tablespoon extra-virgin olive oil
- Â˝ teaspoon salt
- 4 large eggs
- 1 medium lime, cut into wedges
- Hot pepper sauce, optional
This is a great way to use leftover cooked rice; youÂ will need 2 cups.
- Combine the water, rice, and chili powder in a mediumÂ saucepan and cook according to package directions, omittingÂ any salt or fat.
- Meanwhile, heat a large nonstick skillet over medium-highÂ heat until hot, and coat the skillet with cooking spray. AddÂ the bell peppers, coat them with cooking spray, and cook 3Â minutes or until just tender, stirring frequently. Stir the beansÂ into the peppers and set aside.
- When the rice is cooked, add the bean mixture to the rice.Â Add 2 teaspoons of the oil and all but â…› teaspoon of the salt.Â Cover and set aside.
- Dry the skillet with a paper towel and place over mediumÂ heat; coat the skillet with cooking spray and add theÂ remaining 1 teaspoon oil. Tilt the skillet to coat the bottomÂ lightly. Add the eggs, one at a time, and cook 1 minute; turnÂ and cook 30 seconds to 1 minute or to desired doneness. (ForÂ easy turning, coat a spatula with cooking spray each time.)Â Sprinkle with the remaining â…› teaspoon salt. Place on top ofÂ the rice mixture. Serve with lime and hot sauce.