Spicy Mexican rice & eggs
Need a hearty breakfast or an easy lunch? Then make our flavoursome spicy Mexican rice and eggs. It’s packed with delicious protein and punchy flavours.
Ingredients
- 1 pouch SunRice Brown Rice & Red Rice Infused With Chilli & Garlic
- 1 can Chantal Organics Black Beans rinsed & drained
- 1 can Chantal Organics Mexican Beans
- 10 Cherry Tomatoes quartered
- 4 Woodland Eggs
- 2 tbsp Olivado Avocado With Chilli Oil
- 1 Onion diced
- 1 Garlic Clove crushed
- 1 tsp Chipotle Powder
- 1 tsp Ground Cumin
- 1 tsp Honey
- Salt & Pepper to taste
- To Garnish
- 2 NZ Avocados scooped & sliced
- Large handful of Superb Herb Coriander roughly chopped
- 1 Lime cut into wedges
Instructions
- Heat oil in a large nonstick pan or wok over medium heat. Fry diced onion and garlic for 5 minutes, until translucent. Meanwhile, heat rice in the microwave as per packet instructions.
- Pour rice into the pan and fry for 3 minutes with chipotle, cumin powder and honey, adding oil if necessary. Add both types of beans and chopped tomatoes and bring to a gentle simmer. Pour into a bowl and clean pan/ wok to cook the eggs.
- Fry eggs in oil until whites are cooked. Season with salt & pepper then remove from heat.
- Serve rice mix with fried eggs. Garnish with fresh coriander, avocado slices and lime wedges.
Tried this recipe?Let us know how it was!
