1 1/2 cups cooked red kidney beans, no salt or broth
1 cup cooked rice with salt and seasonings
1 cup bacon cubes
1 cup chopped onion
1 tablespoon olive oil
1 minced clove of garlic
10 leaves of chopped cabbage
4 eggs
1 tablet of beef broth
Salt and black pepper to taste
1 1/2 cups cooked red kidney beans, no salt or broth
1 cup cooked rice with salt and seasonings
1 cup bacon cubes
1 cup chopped onion
1 tablespoon olive oil
1 minced clove of garlic
10 leaves of chopped cabbage
4 eggs
1 tablet of beef broth
Salt and black pepper to taste
1
In a large skillet over medium heat, fry the bacon until golden brown
Add the garlic and onion and cook until golden brown
Add the beef broth tablet and stir well to dissolve
2
Push the refried mixture to the side of the skillet and reduce the heat
In the center of the skillet, place the eggs, fork the yolks with a fork, and fry until firm and lightly golden
Place the eggs on top of the refried mixture, in the corner of the skillet
3
In the center of the skillet, add the olive oil, black pepper, salt, rice, beans, and stir slowly for 5 minutes, mixing everything together, including the reserved ingredients, carefully to prevent grains from breaking and eggs from becoming too small
Mix everything again and serve
4
Pull all the mixture to the side of the skillet again, and in the empty space, refry the cabbage for 5 minutes, without stopping to stir
Mix everything together again and serve.
