Black beans with rice, fried egg, avocado and pickled onions

• long grain rice↗200g g
• peanut oil

  or neutral oil, plus extra for frying

• tomatoes↗350g g

  chopped

• garlic cloves↗3

  peeled and grated

• green onions↗6

  chopped

• red chilies↗2

  and 1 green chili, halved, deseeded and chopped

• dried oregano↗½ tsp tsp
• ground cumin↗2 tsp tsp
• canned black beans↗400g g

  drained and rinsed

• eggs↗4
• chopped coriander leaves3 tbsp tbsp
• limes↗2

  juiced (or to taste – you may not need that many)

• pickled chilies↗

  (can be bought in jars), sliced avocado and sour cream (optional), for serving

Step-by-step instructions

1. 1

   Place the rice in a saucepan with a pinch of salt and add about 5 cm of water. Bring to a boil and cook until the water evaporates and the rice surface looks “dotted” as if tiny holes are scattered across it. Immediately reduce heat to minimum, cover and let cook for 15 min. The rice should become soft.

2. 2

   In a large skillet heat 1 tbsp of oil and cook the tomatoes over medium heat for about 7 min. Add garlic, green onion, chilies, oregano and cumin, season and cook another 2 min. Add the drained beans, stir and taste.

3. 3

   Add the rice to the skillet with tomatoes, beans and a little seasoning. Warm through, then cover. Quickly heat 2 tbsp of oil in a pan and fry the eggs. Season.

4. 4

   Stir the coriander leaves into the rice and bean mixture and squeeze in the lime juice. Serve the rice and beans topped with the fried egg, along with pickled chilies, avocado slices and a generous dollop of sour cream, if desired.