Protein Power Breakfast Bowl

• 1 (5.25 oz) box La Preferida Spanish Rice (Conventional or Organic)
  
• 1 (15 oz) can La Preferida Black Beans or Pinto Beans, drained & rinsed
  
• 8 eggs (2 eggs per person)
  
• ½ cup La Preferida Salsa Verde
  
• Optional: Breakfast Sofrito (see below), add fresh avocado or leftover roasted vegetables for added fiber

Optional: Breakfast Sofrito

• 2 Tbsp cooking oil
  
• ¼ red bell pepper, diced small
  
• ¼ onion, diced small
  
• 2 Tbsp La Preferida Diced Green Chiles (from 4 oz can)
  
• 1 garlic clove, minced
  
• 6 sprigs cilantro, chopped

1. Cooked La Preferida Spanish Rice according to package instructions.
2. While the rice cooks, prepare the Breakfast Sofrito (see below). If skipping the Sofrito, cook the eggs to your liking – scrambled, over-easy etc.
3. Once the rice and sofrito are done, assemble your bowl. Use rice as the base, top with eggs, beans, sofrito or salsa.
4. Optional: add sliced avocado or leftover roasted veggies for extra fiber and flavor.

FOR THE SOFRITO

1. In a pan over medium heat, add oil, bell pepper, onion, and diced green chiles.
2. Sauté for about 2 minutes, until softened.
3. Lower the heat and add garlic. Stir for 30 seconds.
4. Remove pan from heat.
5. To serve: mix sofrito into the rice or spoon on top of the bowl.