From craving to table
Instructions
- 1
Heat olive oil in a medium saucepan over medium heat. Add diced onion and garlic, cooking for 2-3 minutes until softened.
- 2
Stir in the rice and toast for 1 minute. Add diced tomatoes (with juices), cumin, chili powder, 1/2 teaspoon salt, and black pepper.
- 3
Pour in the broth, bring to a simmer, then reduce heat to low, cover, and cook for 15-18 minutes until rice is tender and liquid absorbed.
- 4
While rice cooks, heat black beans in a small saucepan over medium heat. Season with 1/2 teaspoon salt and keep warm.
- 5
In a nonstick skillet over medium heat, cook eggs sunny-side-up until whites are set but yolks are still runny (about 3-4 minutes). Cook in batches if needed.
- 6
Fluff the cooked rice with a fork. Divide rice among 4 bowls.
- 7
Top each with warm black beans, a sunny-side-up egg, shredded cheese, avocado slices, salsa, and a sprinkle of cilantro and green onions.
- 8
Serve immediately with lime wedges.