Categories: Asian, Mexican, Vegetarian

Ingredients

• 1/2 zucchini, cut into bite sized pieces
• 1 handful cherry tomatoes, halved
• 1/2 can low-sodium black beans, rinsed
• 1 cups cooked rice
• 1/4 cup chicken or vegetable broth
• 2 eggs
• Your choice of cheese (shredded cheddar or Parmesan work well!)
• 1 teaspoon olive oil
• Salt and Pepper

Directions

1. In a large frying pan, sauté zucchini, tomatoes, beans, and rice in the olive oil. Season with salt and pepper to taste.

2. When the rice begins to stick, add broth and cook until tomatoes wilt and the zucchini begins to brown, about 5-7 minutes.

3. While the rice and vegetables cook, prepare the eggs in a separate nonstick pan in your favorite preparation— scrambled, sunny side up, or poached work well!

4. Serve rice mixture in bowls, and top with eggs, cheese, and some fresh ground pepper.

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