Caregory : Breakfast Recipes
Using leftover cooked brown rice is a great and easy way to get breakfast on the table fast. To keep things quick, we use canned beans and baby spinach, which don't require any advance prep. A drizzle of hot sauce brings everything together.
1 ½ teaspoons extra-virgin olive oil, divided
½ cup cooked brown rice
½ cup canned no-salt-added black beans, rinsed
1 clove garlic, sliced
2 cups baby spinach
⅛ teaspoon kosher salt, divided
⅛ teaspoon cracked black pepper, divided
¼ cup halved cherry tomatoes
½ teaspoon lime juice
1 large egg
½ teaspoon hot sauce
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add rice, beans and garlic; cook, stirring often, until warm and the garlic is lightly toasted, about 2 minutes. Stir in spinach and a pinch each salt and pepper; cook, stirring, until the spinach is wilted, about 1 minute. Transfer to a small bowl. Stir in tomatoes and lime juice until combined.
Heat the remaining 1/2 teaspoon oil in the same skillet over medium heat; crack egg into the skillet and season with the remaining pinch each salt and pepper. Cook until the white is set and the edges are crisp, about 3 minutes. Place the egg on top of the black bean mixture. Drizzle with hot sauce.
Easy And Quick Recipes
Breakfast Recipes
Low Calorie Recipes
Dinner Ideas
Easy And Quick Recipes
Quick Bakes Recipes
Low Calorie Recipes
Leftover Recipes
