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Breakfast rice and beans

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Servings: 3
Author: Becca Heyes


  • 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


  • 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.