Quick Easy Beans and Rice with Egg
Quick Easy Beans and Rice with Egg is one of Nikki's favorite lunches. This simple recipe takes under 15 minutes to prepare and is another satiating option. One bowl of Quick Easy Beans and Rice with Egg and you will have the energy to power through your afternoon. The egg compliments the beans and rice nicely, giving it additional flavor and color. Nikki prefers her egg over easy with hot sauce, which adds a zesty flavor to the bowl.
Gluten Free
Ingredients
Ingredients
- 2 tbsp Coconut Oil
- 1 cup Cooked Beans
- 1 cup Cooked Rice
- 2 Eggs
- 1 Clove Garlic
- 1 Small Onion
Instructions
Preparation
- Coat a medium-sized pan with coconut 1 Tbsp. oil and heat over medium-high heat (approximately setting 6).
- Chop onion
- Mince garlic
Cook
- Once the pan is hot, add the onion and garlic and sauté until onions are caramelized and become translucent (approximately two minutes).
- Add the beans and cook for approximately one minute. Add approximately 1 Tbsp. of water to the pan with the fried beans and then add the rice.
- While the rice and beans are frying, coat a second medium-sized pan with 1 Tbsp. coconut oil (enough to coat pan). Heat over medium-high heat (approximately setting 6.5).
- While the pan is warming up, stir the rice and beans. Cook another 1-2 more minutes or until hot
- Once the pan is hot, crack one of the eggs into the pan and fry for 30 seconds to 1 minute, or until the egg turns white. Tip: If you're having problems with the yoke breaking, place the eggs in the refrigerator for one hour before cooking. Repeat the process with the second egg.
- Turn the egg over and cook for an additional 20 seconds. If you like your eggs runny (over easy) cook for only 15 seconds after flipping.
- Repeat with 2nd egg.
- Once the rice and beans are hot, dish a cup into each bowl and top with the fried egg.