The Lazy Skillet


Hey, how about that recipe I promised on Tuesday and will deliver now? Yeah, sorry about that. Turns out strep is contagious people!  So while I’ve gone plastering kisses all over my little patient this week, my little patient has been slowly plastering her strep all over me. Results, pretty much wanting to jump out of my own skin once I realized my throat is sore and I got that peculiar feeling I always get right before I get a ridiculous fever, which always results in horrible feverish nightmares. How very pleasant. Not to mention I CAN NOT be sick come Monday. We’re going to see Queen B for crying out loud!

But while we wait for the good times to begin, here’s what I make when I’m feeling like this. A rice and bean skillet! I’m a huge fan of one pan meals because, hey, the less there’s to clean up the happier I am. There are many things you can do with this rice; I’ve gone from making one with spinach, beans and eggs to one that’s slightly more “a là Mexicana”. I’ll share the Mexicana one but if you’re up for the spinach one instead, simply swap the corn and add spinach, and go easy on the salsa too. It’s super easy to make, quick and scrumptious (I just used that word, yes) and you can pretty much toss anything you want in there. Leftovers, it’s your moment to shine.

Here’s what you’ll need:

  • 3-4 cups of cooked brown rice (I buy organic, but to each their own)
  • 2 eggs (although you can omit these if you’re not in the mood)
  • 1 finely chopped onion
  • 2 tbsp of salsa (how spicy you want to go is entirely up to you)
  • ½ can of beans (black are best but I used red since black beans are impossible to come by here)
  • ½ of canned corn
  • 1 sliced avocado to top it off
  • Salt & Pepper to season to your liking


Have you cooked the rice yet? No? In that case cook it to instructions, if you have it already, lucky you as this really will be a one pan dish.

OK, moving on. Sauté the onions over medium heat until they’re translucent and soft. Add the rice, stir around a little bit, add the salsa, and stir some more until the rice is reddened by it. By the way, if you made your own salsa, now’s the time to be congratulated. Add the corn and season to your liking. Continue stirring until the beans have softened and the whole dish has warmed up.

Now, here comes the fun part. Move the rice to the side forming a circle in the middle of the pan and break in the two eggs. The egg whites will mix in a little with the rice and that’s fine. Apparently, my bf even prefers it that way. Cook some more until the yolk is as runny or as not runny as you like. Cover your pan if you want them to cook faster.

Slice the avocado and top it off. Enjoy!

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