©2006 Globalavida LLC
Ingredients:
Rice:
4 tablespoons butter
¾ cup onion - chopped
¼ cup celery - diced
½ cup red pepper - diced
1 cup long-grain white rice - rinsed and drained
14 ounces broth
1 teaspoon turmeric
1 teaspoon oregano
1 teaspoon salt
Scrambled eggs:
6 eggs
¼ cup milk
Salt and pepper to taste
1 tablespoons butter
Black beans:
1 15-ounce can black beans - rinsed and drained
1 teaspoon crushed red pepper
Garnish:
lemon wedges, to taste
hot sauce, to taste
In medium pot over high heat sauté onion until translucent then add celery, bell pepper and rice. Cook, stirring constantly, until rice turns pale, about 2-3 minutes. Reduce heat to low. Add broth, turmeric, oregano and salt. Cover and cook until rice is tender and all liquid is absorbed, 15-20 minutes.
Beat eggs and milk together with salt and pepper. In a small frying pan over medium heat, melt butter then add eggs and cook, scraping bottom of pan, until light and fluffy.
Add black beans, and red pepper in a small pot and heat through.
When rice is cooked, remove from heat and fluff with fork. Gently mix the black beans into rice then place into serving dish. Top with scrambled eggs and sprinkle with more crushed red pepper if desired. Serve with lemon wedges and hot sauce.