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Southwest Rice Bowl

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Course: Dinner, Lunch
Cook Time: 25 minutes
Servings: 4


  • 1 zucchini (cut into bite-sized pieces)
  • Handful of cherry tomatoes cut in half
  • 1 can (14.5 ounces low sodium black beans, rinsed and drained)
  • 2 cups cooked brown rice
  • 1 tsp. olive oil
  • 1/2 cup chicken or vegetable broth
  • 4 eggs
  • Salt to taste
  • Pepper to taste
  • Optional: 1/4 cup shredded cheese


  • In a large frying pan, sauté zucchini, tomatoes, beans, and cooked rice in olive oil. Season with salt and pepper to taste.
  • When rice begins to stick, add broth and cook until zucchini begins to brown, about 5 to 7 minutes.
  • Meanwhile, prepare eggs in a separate nonstick pan to desired preparation (scrambled, sunny side up, or poached work well).
  • Serve rice mixture in bowls, and top with eggs, cheese, and some freshly ground pepper.
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