Time: 25 minutes. Makes 6 servings.
Ingredients:
2 tilapia fish fillets
2 tablespoons olive oil
1 tablespoon cumin
1 teaspoon chili powder
2 cloves garlic, minced
1 cup kale
1/2 cup corn
1 cup black beans
1/2 avocado, sliced
2 cups cooked white rice
4 Eggland’s Best Eggs (large), scrambled
Preparation:
Cook 1 1/2 cups of white rice as directed.
Mix cumin, cayenne pepper and chili powder in small bowl. Rub generously over tilapia fillets on both sides.
Heat olive oil in large skillet over medium heat. Add fish and cook about 3 minutes each side until almost blackened and fish is cooked through. Remove from skillet and shred with fork.
In same skillet, add garlic, corn and kale. Stir and cook until kale is wilted. Add beans and cook until heated through.
Crack 4 eggs into bowl and whisk. Pour eggs into kale, corn and bean mixture and allow to sit for a minute until they begin to cook through. Then scramble everything together.
To serve: Layer rice, egg, corn, kale and bean mixture, fish and avocados.