Red Beans and Rice Topped with Fried Egg and Avocado

Red Beans and Rice

 Topped with Fried Egg and Avocado

------------INGREDIENTS-----------

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

Salt

Pepper

Adobo

Badia (Seasoning)

Oregano

Parsley

Basil (Seasoning)

------------PREPARATION-------------

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.

Meanwhile...

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!!