Mexican rice with black beans & fried eggs

Name: Mexican rice with black beans & fried eggs
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican & Caribbean
Ingredients: 300g basmati rice; 150g brown onions; 1 mixed peppers; 1 × 400g tin chopped tomatoes; 1 × 400g tin black beans; 150g frozen sweetcorn; 1 tsp (5g) ground cumin; ½ tsp (2.5g) smoked paprika; 1 cube stock cubes; 4 free range eggs

Mexican & Caribbean30 mins£0.81 a portionVegetarian

Ingredients

Serves 4

Basmati rice300g
Brown onions150g
Mixed peppers1
Chopped tomatoes1 × 400g tin
Black beans1 × 400g tin
Frozen sweetcorn150g
Ground cuminstore cupboard1 tsp (5g)
Smoked paprikastore cupboard½ tsp (2.5g)
Stock cubes1 cube
Free range eggs4

Plus salt and pepper. About £3.25 for the amounts used.

Method

1
Fry 1 chopped onion and 1 chopped pepper in a little oil for 5 minutes. Stir in 1 tsp cumin, ½ tsp smoked paprika and 300g rice.
2
Add 1 tin chopped tomatoes and 1 stock cube dissolved in 450ml boiling water. Cover and simmer gently for 15 minutes.
3
Stir in 1 drained tin black beans and 150g frozen sweetcorn, cover and cook for 5 minutes more.
4
Fry 4 eggs and serve one on top of each plate of rice.

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