Ok, so I feel kind of silly writing up a “recipe” for this one-pan meal. It’s one we make all the time, usually at the end of the week, and its sole purpose is to clean out the fridge of leftovers, baggies of cut veggies, jars of salsa, and roto chicken. By nature, it changes all the time, and it is never the same twice. But it’s DELICIOUS. It somehow always turns out great. So, it may be more of a “process” than a “recipe,” but you’ll thank me either way!
I like to start with a pepper and onion, which I always seem to have around. I have tried it with green, yellow, and red pepper and sweet, white, and red onions, and have been happy with any combo. I dice and sauté them in a little olive oil until they are soft. At this same time, I start 2 cups of rice in my rice cooker and grab 2 cans of black beans out of the pantry.
Then I see what else I have laying around! This week was a good one – we had some tomatoes, limes, and cilantro from guacamole I was going to make but didn’t (because some little boy ate all the avocados), leftover sweet potato fries, and a half of a roto chicken. JACKPOT. Everything gets chopped up, and the limes get squeezed.
And then, everyone in the pool! (I personally like to drain my black beans before I use them, but you can leave it if you like it a bit soupier.)
We somehow always end up with 2 or 3 half-used jars of salsa in our fridge, and they make the BEST seasoning (and sauce) for this dish. Just empty them into the pan, and if you need a bit more seasoning, I always have some taco or salsa seasoning on hand to spice it up a bit.
One of our favorite things to top our black beans and rice with is a 6-minute egg. They’re really easy to make, and they seem to make everything better. We get a small pot of water to a rolling boil and drop a few eggs in. Start the timer for 6 minutes.
Once time is up, scoop them out and put them into an ice bath to stop the cooking.
And the best part is the toppings – we love the 6-minute eggs, sour cream, avocado, lime, salsa, and tortilla chips. It’s a crowd-pleaser, every time. AND it makes great grilled burritos the next day! Enjoy!
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