Breakfast rice and beans
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‘.
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.
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
If you’ve cooked this recipe, don’t forget to leave a star rating!
Print Pin CommentIngredients
- 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
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Oh my goodness gracious me this looks like heaven on a plate! I need this in my life!
It’s yummy – all my favourite things, such a treat to have them at breakfast time ;)
Love this idea. It looks absolutely delicious. Pinned, tweeted, yummed and stumbled.
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.
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. :-)
Thanks Kellie, if you have any of your own Cuban inspired recipes feel free to share! :)
Had this minus egg with guac on top as a lush dinner for me and omnivore roomie. Will definitely make again, love your recipes :-)
Sounds brilliant, glad you both enjoyed! Thanks for the lovely comment :)
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
Oh that’s so cool! I’m so glad to hear it’s actually a common thing over there and not just saved for special occasions :) Hope you enjoy!!
Rice and beans are one of my favorite low budget meals but I’ve never thought to move them into the breakfast space. What a great idea!
Add an egg to anything and you’ve got breakfast ;)
This is SO up my alley, I like to eat real food for breakfast! I’d slather mine with hot sauce ;)
Yesssss I like your style :)
That is a perfect looking egg. I am missing runny eggs so much at the moment.
I have only had rice in a burrito for breakfast, but this looks nice and filling.
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 ;)
This was excellent. I poached my eggs to keep yolks runny but cooked.
Ooh you’re quick! Glad you enjoyed it Dianne, thanks for the comment :D
I love savory dishes for breakfast and this looks right up my alley!