Wednesday, June 26, 2013

Red Beans and Rice Topped with Fried Egg and Avocado

Red Beans and Rice
 Topped with Fried Egg and Avocado

2 C uncooked rice 
2 Cans Goya Dark Red Kidney Beans
2Cans Goya Light Red Kidney Beans
1 Yellow Onion, diced
3 Cloves Garlic, minced
1 Can Diced Tomatoes
1/2 Green Pepper, chopped
1 C Chicken Broth
Olive Oil
Badia (Seasoning)
Basil (Seasoning)


First cook your rice. You can add some saffron to the rice for color and flavor, or just keep the rice white (whichever you prefer). Pour 4 cups of water into a pan and add 2 cups of dry white rice. Turn the heat on high until the water is boiling. Once the water is boiling, lower the heat to a simmer. Cook for 25-30 minutes.

Heat olive oil in a large skillet and add onions and garlic. Cook until the onions are translucent

Add your seasonings ( salt, pepper, adobo, badia, oregano, parsley, and basil) 

Drain  1 can of dark and 1 can of light kidney beans and add them to the skillet.
 Do not drain the other 2 cans, but just add the entire can to the skillet

Add your chopped green peppers and diced tomatoes

Stir and cook for a few minutes, then add the chicken broth. You may just need 1 cup of chicken broth, but you can add another 1/2 a cup. You are going to cook this down for some time, so you want to start off with a good amount of liquid in the skillet.

Cover the skillet and simmer for an hour and a half, stirring every 15 minutes.

Once the beans are soft and the flavors have come together you can keep the heat on but make sure to stir every 5 minutes.

In a smaller skillet, cook 4 eggs ( 2 per plate). Season with salt and pepper.

In a bowl place your rice on the bottom, then top with the red beans. Add a few slices of avocado and your eggs.

and.... enjoy!!