Need a hearty breakfast or an easy lunch? Try this flavoursome spicy Mexican rice and eggs. It’s packed with delicious protein and punchy flavours.

Ingredients

1 can	Chantal Organics Black Beans, rinsed and drained (Main)
1 sachet	SunRice brown rice and red rice infused with chilli and garlic (Main)
1 can	Chantal Organics Mexican Beans
10	Cherry tomatoes, quartered (Main)
4	Woodland egg (Main)
2 tsp	Olivado Avocado With Chilli Oil
1	Diced onion
1 clove	Garlic, crushed
1 tsp	Chipotle powder
1 tsp	Cumin powder
1 tsp	Honey
1 pinch	Flaky sea salt and freshly ground black pepper

To garnish

2	New Zealand Avocados, scooped and sliced (Main)
1 large handful	Superb Herb coriander, roughly chopped
1	Lime, cut into wedges

Directions

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.
2. Pour rice into the pan and fry for 3 minutes with chipotle, cumin powder and honey, adding oil if necessary. 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.
3. Fry eggs in oil until whites are cooked. Season with salt & pepper then remove from heat.
4. Serve rice mix with fried eggs. Garnish with fresh coriander, avocado slices and lime wedges.