Need a hearty breakfast or an easy lunch? Try this flavoursome spicy Mexican rice and eggs. It’s packed with delicious protein and punchy flavours.
|1 can||Chantal Organics Black Beans, rinsed and drained (Main)|
|1 sachet||SunRice brown rice and red rice infused with chilli and garlic (Main)|
|1 can||Chantal Organics Mexican Beans|
|10||Cherry tomatoes, quartered (Main)|
|4||Woodland egg (Main)|
|2 tsp||Olivado Avocado With Chilli Oil|
|1 clove||Garlic, crushed|
|1 tsp||Chipotle powder|
|1 tsp||Cumin powder|
|1 pinch||Flaky sea salt and freshly ground black pepper|
|2||New Zealand Avocados, scooped and sliced (Main)|
|1 large handful||Superb Herb coriander, roughly chopped|
|1||Lime, cut into wedges|
- 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.