Leftovers are a wonderful thing. Leftovers means that there is still delicious food, with less work involved. Sometimes, leftovers taste even better than the day the original meal was made, like curries or other flavorful things.
However, leftovers aren’t just for full meals. Leftovers can also be in the form of extra grains I didn’t use for a meal, or a jar of beans that I thawed and only used half. These are some of my favorite kinds of leftovers. This is the second iteration of black beans in rice (a continuation from last Monday). This is less a recipe and more a, “what can I throw into a skillet that is leftover in my refrigerator.”
A couple of notes: the rice does get a little crunchy at the bottom (but I’m also the girl that goes for the browned crunchy bits on any baked dish). Also, this is delicious when served with avocado and a dollop of greek yogurt.
- 1 tablespoon oil
- ¼ medium onion, diced
- 1 cup brown rice, cooked
- Juice from ½ lime
- ¼ cup water
- 2 teaspoons chipotle powder
- ⅓ cup black beans, (drained and rinsed)
- 1-2 handfuls spinach
- ¼ cup cilantro
- 1 ounce goat cheese
- 1-2 eggs.
- Avocado, for topping
- In an 8″ cast iron skillet, heat olive oil over medium heat. Add onion and cook for 5-6 minutes.
- Add rice, lime, and chipotle powder, black beans, and water. Cook and stir until rice and black beans are heated.
- Incorporate spinach and cilantro, stirring until spinach begins to wilt.
- Create well in the center of the skillet and crack egg(s) into the center. Sprinkle goat cheese on top, cover, and let cook until egg whites are set and yolk is done to desired firmness, 7-12 minutes.
- Sprinkle with extra cilantro and serve.
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