Black Beans, Rice & Fried Egg

BLACK BEANS, RICE & FRIED EGG

INGREDIENTS

• 1 ½ teaspoons extra-virgin olive oil, divided

• ½ cup cooked brown rice

• ½ cup canned no-salt-added black beans, rinsed

• 1 clove garlic, sliced

• 2 cups baby spinach

• ⅛ teaspoon kosher salt, divided

• ⅛ teaspoon cracked black pepper, divided

• ¼ cup halved cherry tomatoes

• ½ teaspoon lime juice

• 1 large egg

• ½ teaspoon hot sauce

DIRECTIONS

1. 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.

2. 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.

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