Mexican rice with eggs and beans
~25 minon the hobMexicoVegetarianGluten-freeDairy-free
704kcal
32 gprotein
85 gcarbs
19 gfat
17 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 1,031 | 46 g |
| Emmagetting lean | 27% | 569 | 28 g |
| Jackgrowing | 24% | 498 | 23 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Jasmine rice75 g
- Black beans — 400 g tin½ tin
- Eggs2
- Avocado½
- Tomatoes120 g
- Coriander, fresh½ bunch
- Limes½
- Chillies½
- Jasmine rice150 g
- Black beans — 400 g tin1 tin
- Eggs4
- Avocado1
- Tomatoes240 g
- Coriander, fresh½ bunch
- Limes1
- Chillies1
- Jasmine rice300 g
- Black beans — 400 g tin2 tins
- Eggs8
- Avocado2
- Tomatoes480 g
- Coriander, fresh1½ bunches
- Limes2
- Chillies2
From your store cupboard
SaltGround cumin
Method
- Cook the rice with the cumin and a spoonful of passata (12–14 minutes).
- Drain and rinse the black beans and warm them in a pan with the chopped chilli, 4 minutes.
- Dice the tomatoes and mix them with the coriander, lime and salt — that’s your salsa.
- Halve the avocado, scoop the flesh out with a spoon and slice it.
- Crack the eggs into a hot dry pan and cook 3 minutes — white set, yolk runny.
- Rice into the bowls, then the beans, the eggs, the avocado and the salsa, scattered with coriander and a squeeze of lime.
- Cook the rice with the cumin and a spoonful of passata (12–14 minutes).
- Drain and rinse the black beans and warm them in a pan with the chopped chilli, 4 minutes.
- Dice the tomatoes and mix them with the coriander, lime and salt — that’s your salsa.
- Halve the avocado, scoop the flesh out with a spoon and slice it.
- Crack the eggs into a hot dry pan and cook 3 minutes — white set, yolk runny.
- Rice into the bowls, then the beans, the eggs, the avocado and the salsa, scattered with coriander and a squeeze of lime.
- Cook the rice with the cumin and a spoonful of passata (12–14 minutes).
- Drain and rinse the black beans and warm them in a pan with the chopped chilli, 4 minutes.
- Dice the tomatoes and mix them with the coriander, lime and salt — that’s your salsa.
- Halve the avocado, scoop the flesh out with a spoon and slice it.
- Crack the eggs into a hot dry pan and cook 3 minutes — white set, yolk runny.
- Rice into the bowls, then the beans, the eggs, the avocado and the salsa, scattered with coriander and a squeeze of lime.
Allergens: Eggs (3)
