Black beans and rice with fried egg and avocado

INGREDIENTS

• ¼ tsp black pepper
• ¾ tsp salt
• 7 oz long grain rice
• 3 tbsp peanut oil
• 12 oz tomatoes
• 3 cloves of garlic
• 6 spring onions
• 2 red chili peppers
• 1 green chili pepper
• ½ tsp dried oregano
• 2 tsp ground cumin
• 14 oz can of black beans
• ¾ oz coriander
• 4 eggs
• 2 limes
• 2 tbsp pickled jalapeño
• 2 tbsp sour cream
• 1 avocado

TOOLS

• 1 knife
• 1 saucepan
• 1 colander
• 1 peeler
• 1 grater
• 1 squeezer
• 1 lid
• 1 frying pan
• 1 medium frying pan
• 1 spoon
• 1 wooden spoon
• 2 plates

Chop tomatoes.

Peel garlic.

Grate peeled garlic with a grater.

Chop spring onions, red chili peppers, and green chili pepper.

Squeeze limes with a squeezer.

Cut an avocado in half.

Destone the avocado.

Chop the destoned avocado.

Rinse and drain a can of black beans in a colander.

Heat a saucepan on high temperature. Add long grain rice and half a tsp of salt. Pour 8 cups of water in the saucepan and cook for 3 minutes. Then, cover the saucepan with a lid and cook on low heat for 20 minutes.

Heat 1 tbsp of peanut oil in a frying pan. Add tomatoes and cook for 7 minutes. Stir in garlic, onions, green chili peppers, red chili peppers, dried oregano, and ground cumin for 3 minutes with a wooden spoon. Add black beans, 1/4 tsp salt, and black pepper, then give it a final stir.

Remove the lid from the saucepan and turn off the heat to get cooked long grain rice.

Transfer cooked long grain rice to the frying pan. Stir-fry for 2 minutes with a wooden spoon, cover with a lid and let it simmer on low heat.

Take the lid off the frying pan to get black beans rice.

Scatter coriander over black beans rice, then drizzle with lime juice.

Heat 2 tbsp of peanut oil in a frying pan. Crack eggs in the pan and cook for 2 minutes to get fried eggs.

Transfer the black beans rice, fried eggs, and avocados to a plate. Scatter pickled jalapeno and sour cream on top.

It’s ready to be served !