Mexican breakfast with rice and eggs

Name: Mexican breakfast with rice and eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 200 g white rice; 400 g canned red beans; 400 g canned tomatoes; 1 pcs onion; 1 pcs green bell pepper; 4 pcs eggs; 1 pcs avocado; 100 g sour cream; 100 g firm cheese; 1 tsp hot sauce; to taste salt; to taste black pepper

A Mexican-style breakfast consisting of rice, beans, stewed tomatoes, and eggs with added vegetables and sauces.

Total: 40 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 503
Protein: 21 g
Fat: 13 g
Carbs: 77 g

Ingredients

for 4 servings

white rice200 g
canned red beans400 g
canned tomatoes400 g
onion1 pcs
green bell pepper1 pcs
eggs4 pcs
avocado1 pcs
sour cream100 g
firm cheese100 g
hot sauce1 tsp
saltto taste
black pepperto taste

Method

5 steps

Boil the rice according to the package instructions.
Chop the onion and bell pepper, and sauté them in a pan until soft.
Add the tomatoes and hot sauce to the vegetables, cover with a lid, and simmer over low heat.
Prepare the eggs (poached or fried).
Arrange the rice, beans, tomato mixture, and eggs on plates, then top with sliced avocado, grated cheese, and sour cream.