Spicy Mexican Rice and Eggs

Serves: Time: 00:15 Skill:

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• Ingredients
• Recipe

• 1 pouch of SunRice Brown Rice & Red Rice Infused With Chilli & Garlic
• 1 can Chantal Organics Black Beans, rinsed & drained
• 1 can Chantal Organics Mexican Beans
• 10 Cherry Tomatoes, quartered
• 4 Woodland Eggs
• 2 tbsp Olivado Avocado With Chilli Oil
• 1 Onion, diced
• 1 Garlic Clove, crushed
• 1 tsp Chipotle Powder
• 1 tsp Ground Cumin
• 1 tsp Honey
• Salt & Pepper, to taste

  To Garnish:

• 2 NZ Avocados, scooped & sliced
• Large handful of Superb Herb Coriander, roughly chopped
• 1 Lime, cut into wedges

1. Heat oil in a large nonstick pan or wok over medium heat. Fry diced onion and garlic for 5 minutes, until translucent. Meanwhile, heat rice in the microwave as per packet instructions.
2. Pour rice into the pan and fry for 3 minutes with chipotle, cumin powder and honey, adding oil if necessary. Add both types of beans and chopped tomatoes and bring to a gentle simmer. Pour into a bowl and clean pan/ wok to cook the eggs.
3. Fry eggs in oil until whites are cooked. Season with salt & pepper then remove from heat.
4. Serve rice mix with fried eggs. Garnish with fresh coriander, avocado slices and lime wedges. 

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