Gallo Pinto with Scrambled Eggs

This is a great dish for breakfast, lunch, and dinner! My kids struggle with eating vegetables sometimes so for kids I would separate out the bean mix from the rice and let them serve themselves with all the components sitting on the table. I will also serve this with avocado, salsa, and ranch allowing for more creativity in what they put on their plate (plus my kids LOVE avocado).

Gallo Pinto with Scrambled Eggs

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Ingredients

  

• 1 can black beans
• 1 yellow pepper can also use red or green
• 1 yellow onion
• 2 cups rice
• 1 tbsp garlic
• Handful chopped cilantro
• Salt
• Pepper
• 1 tbsp balsamic vinegar
• 2 eggs (per person)

Instructions

 

• Sauté beans, yellow pepper, onion, garlic until pepper and onion is soft with a little bit of crunch left and drain the leftover liquid.
• Cook rice in another pot according to package instructions.
• Add bean mix to cooked rice and season with salt, pepper, and balsamic vinegar. Mix thoroughly.
• Scramble and cook eggs (2 per person) and you can either mix the eggs into the rice or put on the side.
• Serve with avocado and salsa.