Fried Eggs on Rice and Black Beans
- 1½ cups water
- Âľ cup dry quick-cooking brown rice
- ½ teaspoon chili powder
- ½ medium red bell pepper, chopped fine (½ cup)
- ÂĽ medium green bell pepper, chopped fine (ÂĽ cup)
- ½ 15-ounce can black beans, rinsed and drained
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- 4 large eggs
- 1 medium lime, cut into wedges
- Hot pepper sauce, optional
Instructions:
This is a great way to use leftover cooked rice; you will need 2 cups.
- Combine the water, rice, and chili powder in a medium saucepan and cook according to package directions, omitting any salt or fat.
- Meanwhile, heat a large nonstick skillet over medium-high heat until hot, and coat the skillet with cooking spray. Add the bell peppers, coat them with cooking spray, and cook 3 minutes or until just tender, stirring frequently. Stir the beans into the peppers and set aside.
- When the rice is cooked, add the bean mixture to the rice. Add 2 teaspoons of the oil and all but ⅛ teaspoon of the salt. Cover and set aside.
- Dry the skillet with a paper towel and place over medium heat; coat the skillet with cooking spray and add the remaining 1 teaspoon oil. Tilt the skillet to coat the bottom lightly. Add the eggs, one at a time, and cook 1 minute; turn and cook 30 seconds to 1 minute or to desired doneness. (For easy turning, coat a spatula with cooking spray each time.) Sprinkle with the remaining ⅛ teaspoon salt. Place on top of the rice mixture. Serve with lime and hot sauce.