Ingredients | Serves 2 

1 onion, white chopped

2 cloves garlic, minced 

Pinch salt 

½ cup black beans

½ or 1 tsp paprika 

½ tsp cayenne pepper 

4 eggs eggs, whisked just to combine

1 cup white rice, cooked

5 romaine tomatoes, diced 

1-2 tbsp olive oil

1 tbsp vinegar of choice

salt 

Method

1. Place a wide saucepan on a medium heat and add the onion (onion powder could substitute), garlic and a pinch of salt. Let the onion soften and then add the black beans (draining the juice is optional, but my family doesn’t). Stir in the spices (they are optional, my family doesn't add spices) and cook for a couple of minutes. 

2. Stir in the rice and place everything to one side of the pan. Add a little oil (if necessary) to the empty side of the pan and pour in the egg mixture. Scramble the egg and then stir everything together. (you can either scramble your eggs separately and then mix it in the beans and rice, or you can add the egg directly in and mix it all until it scrambles). Take the pan off the heat

3. Dice the tomatoes, but not super small, add a pinch of salt, a drizzle of olive oil and vinegar and stir to combine. Mix the tomatoes slowly into the rice because you don't want to spoil them. 

4. Then serve straight away. I like to add a drizzle of olive oil and pair it with a can of guaraná! You can add ground beef, but that’s not what my family does.