1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Nicaragua Bowl

BT Toronto | posted Thursday, Nov 23rd, 2017

Nicaragua Bowl (gluten free)

with Brown Rice, Beans, Eggs & Avocado

 

Ingredients:

3 tsp butter, divided

½ cup diced onions

1½ cups cooked brown rice

½ cup cooked black beans (canned or frozen)

¾ tsp each ground cumin and chili powder

1 tbsp freshly squeezed lime juice

1 tbsp minced fresh cilantro

2 eggs

½ medium avocado, sliced

½ cup salsa (I like it hot!)

¼ cup shredded part-skim old (sharp) cheddar cheese (1 oz/28 g)

 

Directions: 

In a small, non-stick skillet, heat 1 tsp butter over medium heat. Add onions. Cook and stir until onions are tender, about 3 minutes.

Add rice, beans, cumin and chili powder to onions in skillet. Mix well, until rice and beans are coated with seasonings. Stir in lime juice and 2 tbsp water. Cook and stir for 1 more minute. Remove from heat and stir in cilantro. Transfer mixture to serving bowls, cover and keep warm.

Wipe skillet clean and cook the eggs. Heat remaining 2 tsp butter in skillet over medium heat until it’s foamy. Crack the eggs and gently add them to the skillet. Cook until the whites are set and start to brown a bit around the edges. Slide a spatula under eggs and gently flip. Cook for 30 more seconds.

Remove eggs from skillet and place over rice and bean mixture in each bowl. Arrange sliced avocados beside the eggs, then add a dollop of salsa and a sprinkle of cheese. Serve immediately.

 

Makes 2 servings

Per serving: 486 calories, 21 g total fat (8 g saturated fat), 19 g protein, 55 g carbohydrate (10.4 g fibre, 5 g sugars), 211 mg cholesterol, 496 mg sodium

 

YUM: Any egg will do! Scrambled, over easy, sunny-side up or hard-boiled.

YUMMER: Tastes particularly scrumptious when made with guacamole instead of sliced avocado.

Tags: , , , , ,