Decadent Rice and Eggs

I love rice with and egg as a go to meal because it is quick and is an amazing combination.  I’ve had this many different ways and at many different times of day/night.  This one is just something I threw together to use some leftover items in my fridge.  I always have some rice in the fridge as well as eggs, of course.  It is kind of a two-for-one recipe too as I include my recipe for a quick guacamole! Try this for breakfast, brunch, dinner…whenever you want it’s a perfect quick meal!

• 2 Cups Cooked Rice (any kind you want)
• 4 Large Eggs, poached or fried to your liking
• 2 Slices of Provolone Cheese
• ¼ Cup Salsa (use whatever you like, but I prefer chipotle salsa here)

Quick Guacamole:

• 2 Large Avocados
• 1 Lime
• 1 Jalapeño, chopped
• 1 Medium Tomato, seeded and diced
• 1 teaspoon Kosher Salt

First, to make the guacamole, scoop out from skin and mash it in a bowl.  Add the juice of ½ to 1 lime (to your liking), jalapeno, tomato, and salt…that’s it!  I usually leave the tomatoes out of my guacamole but I like them in this dish

Second, cook the eggs however you like.  Top each egg with a ½ slice of provolone just before it is finished cooking.  I cook mine in a little olive oil in a nonstick pan over medium heat for about 2 minutes and then flip it for just a minute.  

Finally, serve rice on a plate, top with a quarter of the guacamole, add the egg, and spoon a little salsa over the top.  I like to mold my rice in a small ramekin because I like how it looks! 

Many people haven’t thought about having an egg on some rice before but trust me it is great!  Once I was introduced to it I was hooked.  I tried it with many different types of rice and it has been just great every time!  

Mexican-Style Open-Faced Breakfast Sandwich

The flavors of Latin American cooking are well pronounced in this dish. The spices, heat, textures…all make many Latin American dishes among my favorites.  This dish is in homage to Latin American Cuisine and particularly some of the tasty Mexican flavors I love.  This is a 3-in-one recipe that I know you will LOVE!

“Un-fried” Beans (think refried beans without the fat)

• 1 can (15 ounces) Black Beans, drained
• ¼ - ½ Cup Chicken Broth
• ½ teaspoon Cumin
• Salt, to taste

 Easy Avocado Salsa (think guacamole chunky with tomatoes)

• 2 Large Avocados, diced
• 1 Small Plum Tomato, seeded and diced
• 1 Jalapeño Pepper, minced
• Juice from ½ lime
• 1 Scallion, sliced

For the sandwich:

• 2 Flatbread Sandwich Thins (4 halves) or 4 slices of bread
• 4 eggs
• Favorite hot sauce

First, in a small saucepan or skillet, heat the ingredients and smash with a fork or potato masher until desired consistency is achieved.  (I like them a little chunky and not too thick)

Second, combine ingredients of avocado salsa in a small bowl to combine. 

Third, toast the bread and cook the eggs as desired.  I like them fried, but poached and scrambled work amazingly as well.

Finally, assemble by laying slices of toasted bread down, smear a quarter of the beans on each slice, spoon a quarter of the avocado salsa over that, top with egg of choice, and finish it off with your favorite hot sauce.

It amazes me how satisfying smaller portions can be.  Having something like beans included in your meal help bulk it up and make it more substantial so you don’t feel deprived.  Flavorful food such as with spices and chilies also help to scratch that itch we all feel when we just want to eat!  I hope you try this recipe…it is truly delicious!