- 1 cup diced bell pepper (any color)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 avocado, diced
- 1 cup salsa (mild or spicy, depending on your preference)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving
Equipment Needed
- Large skillet
- Mixing bowl
- Spoon or spatula
- Knife and cutting board
- Measuring cups
- Serving bowls
Step-by-Step Instructions
First, I start by preparing my brown rice. I prefer using pre-cooked rice, as it saves a lot of time—a handy trick I learned after making my kitchen a mess with raw rice multiple times! If I’m using the stovetop method, I’ll bring the rice to a boil, then simmer it for about 45 minutes. Meanwhile, I get everything else ready. The kitchen starts to fill with this warm, nutty aroma that smells like home.
Next, I grab my large skillet and turn the heat to medium. I add a splash of olive oil and toss in the diced bell peppers, letting them sauté for about 5 minutes until they’re tender. This step is key because it brings out the sweetness in the peppers. I learned the hard way that skimping on the sauté will result in crunchier peppers—sometimes not in the good way! While they’re cooking, I season them with ground cumin and chili powder, which fills my kitchen with a deep, inviting scent.
After the peppers are ready, I push them to the side of the skillet and crack in my eggs. I whisk them in a bowl first, then pour them right into the pan. Letting them sit for about a minute before stirring gives them that fluffy texture I love. I cook them until they’re just set—remember, a little bit of runniness helps keep them moist. Once the eggs are done, I fold in the black beans and corn, letting them warm up in the mixture for another couple of minutes. (See the next page below to continue…)