Breakfast Beans & Rice

Clinton Kelly
Servings: 2 to 4
0 to 15 min

This delicious dish is a great way to use leftover beans & rice for breakfast!

  • Ingredients
  • step-by-step directions
Breakfast Beans & Rice
  • 2-4 tablespoons salsa
  • 1 can black beans (drained, 14 ounces)
  • 2 cups cooked rice
  • hot sauce (to taste)
  • 1/4 cup cilantro (roughly chopped)
  • 2 tablespoons scallions (sliced)
  • 1 tablespoon olive oil
  • 2 fried eggs
  • kosher salt and freshly ground black pepper (to taste)
  • Place a medium skillet over medium heat.
  • To a jar of salsa, add about 1/4 cup of water. Close the jar and shake to release salsa. Transfer to the skillet and bring to a simmer. Add the beans and rice and stir to warm through. Season with salt and pepper and hot sauce to taste.
  • In a second skillet and add 1 tablespoon olive oil and heat over medium-high heat. Crack eggs into individual bowls. Once pan is hot, carefully pour into the pan. Allow to cook until white is cooked but yolk is still runny, about 5 minutes. Place on top of the rice and beans. Garnish with cilantro and scallions.
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