Spanish-Style Egg & Rice Bowl

Sometimes, we’re completely out of meat at our house.

Not even a chicken nugget in the freezer.

But I don’t despair. I make eggs!

Did you know how good they are for dinner? Oh, so delicious.

Over easy, hard boiled…let me show you how I make them Spanish-style (of course, right?).

We like to use brown rice or quinoa. Take your pick for the grain!

This is like nutrition on steroids. Fantastically good for you. Healthy proteins and whole grain.

Oh, and do try the pickled jalapeños. They are mildly spicy, pickled in vinegar and spices and canned with slices of carrots and onions. Find them in small cans next to the Spanish/Mexican foods in your grocery store.

And making your own fresh pico de gallo is super easy. I show you how here!

Why are you still reading this? Get to fixin’ it!

EggRice1

[recipe recipe title=”Spanish-Style Egg & Rice Bowl” servings=2]

  • 1 cup cooked brown rice (or your grain of choice)
  • 2 large eggs
  • 1 ripe avocado
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup pico de gallo (or use jarred salsa)
  • pickled japapeños (optional but delicious)
  • drizzle of olive oil
  • Cholula hot sauce
  • 1/2 tablespoon butter, for frying egg

Make your own pico de gallo now, if you choose.

Divide the rice between two plates or wide, shallow bowls. Add black beans.

Fry two eggs to your liking in butter. I like to sometimes leave the yolk a little runny!

While the eggs cook, slice avocado in quarters and remove peel. Slice or dice into bite size pieces and add to the plate.

Garnish with the pickled jalapeños.

Top rice and beans with egg. Drizzle a little olive oil on top and sprinkle with Cholula or your favorite hot sauce.

Top everything with the pico de gallo or salsa. Enjoy![/recipe]

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