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10 • minutes
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4 • people
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Spicy Mexican Rice & Eggs

5/5 (1)


  • tick​1 pouch of brown rice & red rice infused with chilli & garlic (we love SunRice)
  • tick 1 can Chantal Organics Black Beans, rinsed & drained
  • tick 1 can Chantal Organics Mexican Beans
  • tick 10 cherry tomatoes, quartered
  • tick 4 eggs (we love Woodland)
  • tick 2 tbsp avocado with chilli oil (we love Olivado)
  • tick 1 onion, diced
  • tick 1 garlic, clove, crushed
  • tick 1 tsp chipotle powder
  • tick 1 tsp ground cumin
  • tick 1 tsp honey
  • tick Salt & pepper, to taste
  • To garnish:
  • tick 2 avocados, scooped & sliced (we love NZ Avocado)
  • tick Large handful of coriander, roughly chopped (we love Superb Herb)
  • tick 1 lime, cut into wedges


  • Step 1.

    Heat oil in a large nonstick pan or wok over medium heat. Fry diced onion and garlic for 5 minutes, until translucent. Meanwhile, heat rice in the microwave as per packet instructions.

  • Step 2.

    Pour rice into the pan and fry for 3 minutes with chipotle, cumin powder and honey, adding oil if necessary.

  • Step 3.

    Add both types of beans and chopped tomatoes and bring to a gentle simmer. Pour into a bowl and clean pan/ wok to cook the eggs.

  • Step 4.

    Fry eggs in oil until whites are cooked. Season with salt & pepper then remove from heat.

  • Step 5.

    Serve rice mix with fried eggs. Garnish with fresh coriander, avocado slices and lime wedges.

Chantal Organics Products used

Black Beans

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