Spicy Mexican Avocado, Rice & Eggs
Need a hearty breakfast or an easy lunch? Then make our flavoursome spicy Mexican rice and eggs. It’s packed with delicious protein and punchy flavours.
25mins
4ppl
Easy
Ingredients
1 pouch of SunRice Brown Rice & Red Rice Infused With Chilli & Garlic
1 can Chantal Organics Black Beans, rinsed & drained
1 can Chantal Organics Mexican Beans
10 Cherry Tomatoes, quartered
2 tbsp Olivado Avocado With Chilli Oil
1 Onion, diced
1 Garlic Clove, crushed
1 tsp Chipotle Powder
1 tsp Ground Cumin
1 tsp Honey
Salt & Pepper, to taste
To Garnish:
2 NZ Avocados, scooped & sliced
Large handful of Superb Herb Coriander, roughly chopped
1 Lime, cut into wedges
Method
- Heat oil in a large nonstick pan or wok over medium heat. Fry diced onion and garlic for 5 minutes, until translucent. Meanwhile, heat rice in the microwave as per packet instructions.
- Pour rice into the pan and fry for 3 minutes with chipotle, cumin powder and honey, adding oil if necessary. Add both types of beans and chopped tomatoes and bring to a gentle simmer. Pour into a bowl and clean pan/ wok to cook the eggs.
- Fry eggs in oil until whites are cooked. Season with salt & pepper then remove from heat.
- Serve rice mix with fried eggs. Garnish with fresh coriander, avocado slices and lime wedges.
