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Mexican Savory Black Bean + Rice Breakfast Bowl

In Mexico and actually in many countries there is not distinction between breakfast, lunch, and dinner. Breakfast food is a savory dish that would be eaten like lunch or dinner, but with cafe or coffee. Spices are something that make this cuisine so flavorful and vibrant. All the chilis, spices, and herbs used in so many of their dishes like moles. Those recipes astound me with the intricate choreography of ingredients to make a delicate yet and beautiful sauce. 

Back to the savory breakfast. Starting off with a hearty and savory dish allows for optimal use of calories and when you eat a more rich meal, I don't mean more quantity, but a more satisfying dish upon waking you tend to eat less throughout the day. Which means your body during sleep is focused on recovery rather than digestion which is something very health benefitting. For the cultures that eat a more savory and hearty breakfast tend to be labor focused people so they want those dense calories to sustain them throughout the work day. 

We definitely have savory breakfasts in the US even though sweet breakfast tend to be the norm to start our day. Give this recipe a try to adopt into your breakfast routine to start your day with delicious vibrant and satisfying flavors. 

Yields 4 servings 

Ingredients:

3/4 cup white jasmine rice

1 15 oz can of no or low sodium black beans (I used Whole Foods 365) 

1/2 cup yellow onion - small dice 

1/2 - red bell pepper (I used Pero Family Farm) 

1 tablespoons ground cumin 

1 teaspoon chili powder 

1/2 teaspoon ancho chili pepper - minced or ground 

1/2 cup cilantro leaf - minced 

4 eggs 

Olive oil 

Method:

1. To cook the rice place rice with 1 cup of water, 2 pinches of salt and 1 tablespoon  of olive oil.

Bring it to a boil over high heat. Once boiling lower heat to low and cover the pot. Let this cook for 18 minutes on low. 

2. To make the black beans, add 1 tablespoon to a pot over medium heat. Once hot add onions and a pinch of salt to let the onions sweat. Then add half the cumin chili, and ancho chili. Add the black beans, salt and pepper. Stir and bring to a light boil. Then add the remaining spices, let this simmer and cover the pot while the rice cooks. 

3. While the rice and beans cook prepare the eggs. Add 2-3 tablespoons of olive oil over medium/high heat. Prepare eggs sunny side up or "fried". 

4. Once the rice is cooked turn the heat off and remove from the stove. Stir in the cilantro. 

5. Serve in a bowl with rice and beans and top with an egg. Garnish with more cilantro if desired. 

By the way this makes for a great homemade brunch recipe. 

Enjoy! 

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