Breakfast rice and beans

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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.

Breakfast rice and beans

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5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Calories: 439kcal
Author: Becca Heyes

Ingredients

  • 1 tbsp oil
  • 1/2 onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 125 g uncooked white rice (~ 1/2 cup)
  • 120 g cooked black beans (1/2 drained tin, or ~ 2/3 cup)
  • 500 ml vegetable stock (~ 2 cups)
  • 1/2 tsp hot chilli powder
  • 1 tsp smoked paprika
  • Salt
  • Black pepper
  • 1 tbsp oil
  • 2-3 eggs
  • 1/2 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

Nutrition Facts
Breakfast rice and beans
Amount Per Serving (1 portion)
Calories 439 Calories from Fat 188
% Daily Value*
Fat 20.9g32%
Saturated Fat 4.1g21%
Trans Fat 0g
Cholesterol 164mg55%
Sodium 158mg7%
Potassium 774mg22%
Carbohydrates 51.4g17%
Fiber 7.4g30%
Sugar 7.5g8%
Protein 12.7g25%
* Percent Daily Values are based on a 2000 calorie diet.

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

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

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24 Comments

  1. Now that is one perfect fried egg! Love egg with rice, I don’t mind eating breakfast early, what I hate is having to make it myself! I’d happily eat that if someone else made it for me in the morning. It would make a good lunch or light supper too.

  2. I adore savoury breakfasts so this certainly appeals. I grew up eating similar dishes (I’m from Florida and had Cuban friends) and still do so. Love everything about this, Becca. A perfect filling weekend breakfast. :-)

  3. Had this minus egg with guac on top as a lush dinner for me and omnivore roomie. Will definitely make again, love your recipes :-)

  4. We loved having this for breakfast on our honeymoon in Costa Rica! There was literally not a shredded wheat or cornflake in sight – EVERYONE at Gallo Pinto! I’ll surprise my wife with this at the weekend! :-D

    1. Haha thanks Dannii – this is only how I cook fried eggs when I’m going to photograph them, as they take forever over a really really low heat! When I’m just cooking for myself I do them much more quickly and usually flip them over too – but that doesn’t photograph very well ;)