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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chipotle Black Bean and Rice Skillet Recipe

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This recipe for Chipotle Black Bean and Rice Skillet is from Stewart /Campbell Clan FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 teaspoons olive oil
1/4 cup minced red onion
1 cup cooked brown rice
1/3 cup cooked black beans, drained and rinsed if using canned
Juice from 1/2 lime
1/4 cup water
1/2 teaspoon cumin powder
1/4 teaspoon coriander
1/4 to 1/2 teaspoon chipotle powder (see note)
1/4 teaspoon salt
2 cups shredded baby spinach
1/4 cup minced cilantro
1 ounce goat cheese
2 eggs
Avocado, for topping
Directions:
Directions:
1. In an 8 inch skillet with a heavy bottom, heat olive oil over medium-low heat. Add onion and cook for 5 to 6 minutes until translucent and fragrant.
2. Add rice, black beans, lime juice, water, spices, and salt. Cook and stir until rice and black beans are heated.
3. Fold in the spinach and cilantro, stirring until spinach begins to wilt and majority of water has been absorbed.
4. Create well in the center of the skillet and crack egg into the center. Sprinkle goat cheese on top, cover, reduce heat to low, and let cook until egg whites are set and yolk is done to desired firmness, 8 to 12 minutes.
5. Sprinkle with extra cilantro and serve with avocado.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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