This is a good dish to make when you have left over rice, but it’s so tasty it’s worth making a fresh pot too.
1 tablespoon oil (I use habanero olive oil)
2-3 cups of cooked rice
1 12-oz can of black beans, drained
1 tablespoon ground chili (I like pasilla)
1/2 tablespoon ground cumin
1/2 chili powder
2-3 green onions, chopped
Romain lettuce or cabbage, chopped (I used purple cabbage this time)
salt and pepper to taste
Sliced black olives
A squeeze of lime juice
Heat the oil in a deep pan, then add the cooked rice. Stir to coat the grains. If you’re using left over rice, break up any lumps. Add the black beans and the spices and stir some more. Meanwhile whisk the eggs together and add one green onion and some salt and pepper. Make a well in the center of the rice-bean mixture and pour in the eggs. Scramble the eggs and then mix into the rice. Add the cabbage if you are using it, wilting it just a bit. You want it to still be crispy. If you are using lettuce, wait until you turn off the heat to add it.
The toppings listed above are all optional, but I highly recommend at least the salsa and avocado (and cheese if you like that sort of thing). I also like crushing up some tortilla chips and mixing them in, to add a nice variety to the texture.