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    Home » Recipes » Vegetarian Breakfasts

    Sep 19, 2016 · Modified: Jul 14, 2022 by Becca Heyes · This post may contain affiliate links · 24 Comments

    Breakfast rice and beans

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    Total time: 30 minutes
    Servings: 3
    5 from 1 vote
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    Breakfast rice and beans - my own take on a Costa Rican dish called pinto gallo! This delicious vegetarian recipe contains a complete protein, healthy fats and tons of veggies! The perfect way to start the day.
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    For someone who claims to not be much of a breakfast person, I am allll about the breakfast recipes this week. I love breakfast food, I just think it belongs mid-morning, rather than first thing, when I'm still bleary eyed and my tail is far from bushy.

    Anyway, you may be wondering why I'm considering rice and beans to be a breakfast food. Well, this recipe is loosely based on a Costa Rican dish called 'gallo pinto', which is often eaten in the morning. And since it's National Rice Week this week, I figure I should be eating rice for breakfast, lunch and dinner.

    Also, as you know, I call anything topped with a fried egg 'breakfast'.

    Breakfast rice and beans - my own take on a Costa Rican dish called pinto gallo! This delicious vegetarian recipe contains a complete protein, healthy fats and tons of veggies! The perfect way to start the day.

    If you prefer, you can eat this breakfast rice and beans at dinner time, but to be honest I think it's a pretty great way to start the day. It's full of fresh veggies, protein, good fats - definitely starts your day on the right foot.

    Rice and beans is always a winning combination, because together they form a complete protein. There are nine 'essential' amino acids (the parts of protein that we have to get from our food, since our bodies can't produce them on their own), and together, rice and beans give us all nine. It doesn't necessarily matter if we consume the nine amino acids together, or spread out across our diet, but it sure does feel good to be getting everything you need in one fell swoop. Especially when it's this tasty.

    Breakfast rice and beans - my own take on a Costa Rican dish called pinto gallo! This delicious vegetarian recipe contains a complete protein, healthy fats and tons of veggies! The perfect way to start the day.

    The spicy, veggie-packed rice and beans combo is topped off with a fried egg, tomatoes and avocado, to give this dish its breakfasty vibe. If you thought a gooey egg yolk was irresistible on its own, just try it once it's oozed all over spicy rice and beans.

    Yuuum.

    Are you planning on cooking up any tasty rice dishes to celebrate National Rice Week? I'm definitely going to be adding another couple of rice dishes to this week's meal plan. If you're in need of some more inspiration, check out the rest of my rice recipes, or take a look at the Love Rice website. You can also browse through the #NationalRiceWeek hashtag for even more ideas!

    Breakfast rice and beans - my own take on a Costa Rican dish called pinto gallo! This delicious vegetarian recipe contains a complete protein, healthy fats and tons of veggies! The perfect way to start the day.

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    Breakfast rice and beans

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    5 from 1 vote
    Print Pin Comment
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 3
    Calories: 439kcal
    Author: Becca Heyes

    Ingredients

    • 1 tablespoon oil
    • ½ onion, diced
    • 1 red bell pepper, diced
    • 1 green bell pepper, diced
    • 125 g uncooked white rice (~ ½ cup)
    • 120 g cooked black beans (½ drained tin, or ~ ⅔ cup)
    • 500 ml vegetable stock (~ 2 cups)
    • ½ teaspoon hot chilli powder
    • 1 teaspoon smoked paprika
    • Salt
    • Black pepper
    • 1 tablespoon oil
    • 2-3 eggs
    • ½ large avocado, sliced
    • ~ 8 cherry tomatoes, halved

    Instructions

    • Heat the oil in a large frying pan or wok, and add the diced onion and peppers. Cook over a medium heat for 5 minutes, until soft.
    • Add the uncooked rice, tinned black beans, vegetable stock, spices, and a good pinch of salt and pepper. Mix well to combine, and bring to a gentle simmer. Cook gently, stirring regularly, until the rice is cooked and any excess liquid has cooked off (alternatively, you can add a dash more water if the rice is not yet cooked). It should take around 15-20 minutes.
    • Meanwhile, heat a dash of oil in a frying pan, and fry one egg per person (I'd recommend that this recipe serves 3 for breakfast, or 2 for dinner).
    • Serve the rice and beans topped with the fried eggs, sliced avocado and cherry tomatoes.

    Nutrition

    Serving: 1 portion - Calories: 439 kcal - Carbohydrates: 51.4 g - Protein: 12.7 g - Fat: 20.9 g - Saturated Fat: 4.1 g - Trans Fat: 0 g - Cholesterol: 164 mg - Sodium: 158 mg - Potassium: 774 mg - Fiber: 7.4 g - Sugar: 7.5 g

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Here's one of my other favourite rice recipes: Slow cooker wild rice and mushroom soup!

    More Vegetarian Breakfasts

    • Mediterranean Scrambled Eggs with Feta
    • Creamy Mushrooms On Toast
    • Egg in a Hole Breakfast Sandwiches
    • 17 High Protein Vegetarian Meals (+how much protein do we need anyway?)
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    Comments

    1. Choclette says

      October 12, 2016 at 1:16 pm

      Oh yes, how I would love to have this served to me for breakfast. Not quite sure about making it for myself, although it's the sort of thing that would be worth making for a special occasion breakfast.

      Reply
      • Becca @ Amuse Your Bouche says

        October 14, 2016 at 11:17 am

        Breakfast in bed on your birthday perhaps? ;)

        Reply
    2. Rebecca @ Strength and Sunshine says

      October 12, 2016 at 11:09 am

      O this sounds like a great savory option! Nice fuel for the entire day!

      Reply
    3. Kate says

      October 11, 2016 at 9:53 pm

      This looks sooooo good! Definitely putting on my weekend breakfast list!

      Reply
    4. Kavey says

      October 06, 2016 at 8:44 am

      Love the look of this and would enjoy it for a weekend brunch I am sure.

      Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

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