Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell.com, October 2022


Credit: Sara Haas

Recipe Summary

10 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1 egg & 1 1/4 cups beans & rice
408 calories; protein 19g; carbohydrates 51g; dietary fiber 11g; sugars 2g; fat 14g; saturated fat 3g; mono fat 8g; poly fat 2g; cholesterol 186mg; vitamin a iu 7921IU; vitamin b3 niacin 3mg; vitamin b12 1mcg; vitamin c 41mg; vitamin d iu 41IU; vitamin e iu 3IU; folate 39mg; vitamin k 545mg; sodium 481mg; calcium 209mg; chromium 1mcg; iron 7mg; magnesium 191mg; phosphorus 318mg; potassium 546mg; zinc 3mg; omega 6 fatty acid 2g; niacin equivalents 5mg; selenium 22mcg.