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Categories:
eggs paprika jalapinto beans sweet yellow onion rice fresh baby spinach leaves garlic cilantro kosher salt black pepper olive oil
Viewed: 49 - Published at: 3 years agoIngredients
- 2 eggs
- 1/2 teaspoon smoked paprika
- 1/4 cup canned jalapinto beans, drained
- 1/4 cup sweet yellow onion, diced + 2 rings for garnish
- 1/4 cup cooked rice, white or brown
- 1/2 cup fresh baby spinach leaves
- 1 garlic clove, minced
- 2 tablespoons cilantro, chopped
- 1 pinch kosher salt
- 1 pinch black pepper, freshly ground
- 1 tablespoon olive oil
Method
- Scramble two eggs in a bowl. Add the paprika, salt and pepper then set aside.
- Microwave the cooked rice for one minute in your serving bowl. Season with a little kosher salt and pepper.
- Heat 1 tablespoon of olive oil in a small saute pan over moderate heat. Add the onions and cook until they're translucent and a little brown around the edges, about 3 to 4 minutes. Throw them in the serving bowl with the rice.
- Next, saute the spinach with the garlic until the leaves are slightly wilted. This takes about 1 minute. Season with a little salt and add it to your serving bowl.
- Warm the beans in the pan. Once heated, add them to your serving bowl.
- Spray the pan with cooking oil and add the scrambled eggs. Cook without stirring until they're set, flip and cook the other side. Cut the egg with your spatula and add it to your serving bowl.
- Garnish with cilantro and a couple of sauteed onion rings and serve.
