Egg & Bean Brown Rice Skillet
A hearty and budget-friendly egg and bean brown rice skillet that combines earthy spices and a touch of garlic for a satisfying and quick meal.
10 min
Prep
10 min
Cook
4
Serves
420
Calories
Macros · per serving
18g protein
73g carbs
9g fat
Ingredients
For 4 servings
- 1 cup brown rice
- 0.5 cup dried black beans
- 4 egg
- 1 cup frozen mixed vegetables
- 1 tablespoon vegetable oil
- 2 cloves garlic
- 1 onion
- 1 teaspoon cumin
- 1 teaspoon paprika
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the beans thoroughly, then soak them in water for at least 4 hours or overnight.
- 2
Drain and rinse the beans, then add them to a pot with fresh water. Boil for 30-40 minutes until tender. Drain and set aside.
- 3
Cook the brown rice according to package instructions, set aside.
- 4
In a large skillet, heat vegetable oil over medium heat. Dice the onion and mince the garlic, then add them to the skillet. Sauté for 3-4 minutes until softened.
- 5
Add the cooked beans, frozen mixed vegetables, cumin, paprika, salt, and pepper to the skillet. Stir well and cook for 5 minutes.
- 6
Push the vegetable and bean mixture to one side of the skillet. Crack the eggs into the empty side and scramble until cooked, about 2-3 minutes.
- 7
Mix the scrambled eggs with the rest of the skillet ingredients. Add the cooked rice and stir well to combine.
- 8
Cook for an additional 2-3 minutes to heat through. Adjust seasoning if necessary and serve warm.
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NeatEat plans Egg & Bean Brown Rice Skillet — and the rest of your week — around your budget, groceries included.