Black Bean And Brown Rice Bowl With Poached Eggs Recipes

BLACK BEAN AND BROWN RICE BOWL WITH POACHED EGGS

Steps:

• Bring a saucepan of water to the boil, add the rice and simmer for 30-40 minutes, until tender. Drain and set aside.
• Place a little olive oil in a small pan, add the black beans and warm through over a low to medium heat. Stir through the smoked paprika.
• Meanwhile, bring another pan of water to the boil, reduce to a simmer and add the white wine vinegar. Gently crack the eggs in one at a time, as close to the water as possible, and poach on a low simmer for 3 minutes.
• While the eggs are cooking, add the spinach to the beans and wilt for 2 minutes then season with salt and pepper.
• Place the cooked rice in a large bowl, add the spinach and black beans and mix to combine. Spoon the mixture into two serving bowls and top with the poached eggs, slices of avocado and crumbles of feta. Add lemon juice, salt and pepper to taste.

BLACK BEANS AND RICE WITH EGGS

Steps:

• Finely dice zucchini and pepper. Sauté onions and garlic over medium heat for 3 minutes. Add zucchini and red pepper. Sauté for 3-5 minutes or until vegetables are tender. Add black beans and seasonings. Continue to cook for another 3 minutes. Add rice and scrambled eggs. Garnish with cilantro, cheddar cheese and hot sauce if desired.

MOJO-STYLE BLACK BEAN AND RICE BOWL

Steps:

• Mix rice with water and a dash of salt in a 4-quart saucepan; bring to a boil. Stir, cover, reduce heat, and let simmer until tender, 40 to 45 minutes.
• At the same time, drain most of the liquid from the beans and combine with onion and cayenne in a small saucepan. Bring to a simmer and cook, covered, 15 to 20 minutes. Add cilantro and lime juice, stir, and remove from heat.
• Combine garlic and salt for sauce in a small bowl; mash together to form a paste. Add garlic paste to sliced onion, olive oil, lemon juice, orange juice, and cumin in an electric blender and process until smooth. Transfer to a small nonstick skillet and simmer, stirring regularly and taking care not to burn, for 5 minutes.
• Layer 1 cup of rice, 2 to 3 tablespoons mojo Cubano, 3/4 cup black beans, a generous sprinkling of Cheddar cheese, salsa, and a dollop of sour cream in a large bowl. Repeat for each serving.

MEXICAN RICE WITH POACHED EGGS

Steps:

• In a Dutch oven over medium heat, cook sausage, crumbling meat, with onion and peppers until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in beef base, cumin and black pepper., Add rice; brown lightly. Pour in water. Bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Fluff with a fork. Transfer to a platter; keep warm., Meanwhile, poach eggs by bringing 2-3 in. water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to water surface, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Place on rice; sprinkle with cheese. If desired serve with warm tortillas.

RICE AND BEAN BOWL DINNER

Steps:

• Heat a large skillet over medium heat. Melt butter in skillet; add rice and beans, stirring frequently. Cook until heated through, about 3 minutes. Add water, as needed, to get rice to desired texture. Remove from heat; set aside.
• In a blender or mini food processor, combine 1/2 of an avocado, 2 tablespoons cilantro, and lime juice. Blend until sauce is thin. Add water if needed.
• In 4 separate bowls, evenly divide rice and bean mixture, tomatoes, and corn. Sprinkle with salt and pepper. Drizzle with about 2 tablespoons of avocado-cilantro sauce. Top evenly with remaining avocado and cilantro. Add 1 tablespoon crushed tortilla chips to each bowl.