Remember my recent Mexican Rice and Egg & Rice posts? If you combine the two you get this Tex-Mex Egg & Rice, a very tasty, very homey 2-Fer dish (2-Fers use left-overs from one meal to make a different meal). I added black beans, cheese, and my Cilantro-Lime Dressing (that I had in my fridge) to left-over Mexican Rice, cooked it up Egg & Rice-style and was rewarded with a fabulous lunch (or it could be breakfast...or dinner....).
Note: This makes one serving. To make more simply double or triple the recipe.
Tex-Mex Egg & Rice
1 large egg
1 teaspoon milk
1/2 cup cold Mexican Rice
2 tablespoons black beans (from can, drained & rinsed)
1 green onion, sliced
2 tablespoons shredded cheddar cheese
Cilantro-Lime Dressing (for serving)
lime wedges (for serving)
1. Combine the egg, milk, and salt in a small bowl and mix well with a fork. Set aside.
2. Heat an 8-inch non-stick frying pan over medium heat until hot. Spray with non-stick spray. Add the egg mixture and let it cook, without stirring, until the underneath part turns white. Using a heat-safe spatula, stir the eggs just enough to break them up.
3. Add the cold Mexican Rice and stir, coating the rice with the uncooked egg, and cook until the egg is set, about 2 minutes. Add the black beans and green onion, stir to mix well and heat through, and remove from the heat. Stir in the cheese. Drizzle with Cilantro-Lime Dressing, squeeze the lime over the top, and enjoy immediately.
Makes 1 serving.