Chipotle Black Bean and Rice Skillet

4.5 from 4 reviews

A perfect breakfast skillet for using leftover brown rice, this egg skillet uses chipotle black beans cooked with rice, greens, and fried eggs.


  • 2 teaspoons olive oil
  • 1/4 cup minced red onion
  • 1 cup cooked brown rice
  • 1/3 cup cooked black beans, drained and rinsed if using canned
  • Juice from 1/2 lime
  • 1/4 cup water
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon coriander
  • 1/4 to 1/2 teaspoon chipotle powder (see note)
  • 1/4 teaspoon salt
  • 2 cups shredded baby spinach
  • 1/4 cup minced cilantro
  • 1 ounce goat cheese
  • 2 eggs
  • Avocado, for topping


  1. In an 8 inch skillet with a heavy bottom, heat olive oil over medium-low heat. Add onion and cook for 5 to 6 minutes until translucent and fragrant.
  2. Add rice, black beans, lime juice, water, spices, and salt. Cook and stir until rice and black beans are heated.
  3. Fold in the spinach and cilantro, stirring until spinach begins to wilt and majority of water has been absorbed.
  4. Create well in the center of the skillet and crack egg into the center. Sprinkle goat cheese on top, cover, reduce heat to low, and let cook until egg whites are set and yolk is done to desired firmness, 8 to 12 minutes.
  5. Sprinkle with extra cilantro and serve with avocado.


Tips & Tricks: Chipotle powders can have a wide range of spice to them. I like a sweeter chipotle but I highly recommend starting with just a pinch and adding more if need be!

Stock up: get the pantry ingredients you will need: Black Beans, Brown Rice, Chipotle Powder

Nutrition: see the information.