Spicy Mexican Rice & Eggs
Need a hearty breakfast or an easy lunch? Then make our flavoursome spicy Mexican rice and eggs. It’s packed with delicious protein and punchy flavours.
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Cooking tools:
- Wok
- Nonstick skillet
- Stove
- Saucepan
- Colander
- Can opener
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Serving bowl
- Plate
Ingredients
- 1 cup of brown rice
- 1 can Chantal Organics Black Beans, rinsed & drained
- 1 can Chantal Organics Mexican Style Beans
- 10 cherry tomatoes, quartered
- 4 eggs
- 2 tbsp avocado oil
- 1 onion, diced
- 1 garlic, clove, crushed
- 1 tsp chipotle powder
- 1 tsp ground cumin
- 1 tsp honey
- Salt
- pepper
- 2 avocados, scooped & sliced
- Large handful of coriander, roughly chopped
- 1 lime, cut into wedges
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