A weeknight bowl that turns one box of seasoned rice into dinner in twenty minutes. The fried egg on top brings richness and cooks while the rice finishes, so you can eat right away. It is hearty and mild, calling for hot sauce at the table if you like heat.

Serves 2. 25 minutes, 10 at the stove.

About 340 calories a serving, 10 g protein, 18 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and cook until fragrant, about thirty seconds. Pour in the contents of 1 box of fiesta rice seasoned rice along with 1 cup of water. Stir well and bring to a simmer.15 min
2. Cover the pan, reduce heat to low, and cook for about ten minutes, until the rice is tender and the liquid is absorbed. While the rice cooks, drain 1 can of black beans and rinse them.
3. Stir the black beans into the rice and warm through for one minute. Push the rice mixture to the sides of the pan to make two spaces in the center. Pour 1 tablespoon of oil into each space and crack 1 egg into each. Cover the pan and cook until the egg whites are set but the yolks are still soft, two to three minutes.3 min
4. Squeeze juice from 1 lime over the bowl. Taste and add salt and pepper as needed. Serve the eggs on top of the rice and beans.

Note Swap black beans for pinto beans if you have them. Leftovers keep in an airtight container for three days; reheat gently in the microwave and add a fresh egg on top. Serve with lime wedges, hot sauce, and sliced avocado if available.