Colombian calentado of rice and beans with egg

Ingredients

For 1 serving

• Brown rice40 g
• Cooked red kidney beans80 g
• Onion30 g
• Tomatoes60 g
• Eggs1
• Extra virgin olive oil2 teaspoons
• Cumin1 pinch
• Saltto taste

Contains: eggs,

Method

1. Calentado is made from leftovers: if you already have cooked brown rice, skip this step. Otherwise bring plenty of salted water to the boil, cook the brown rice for 35–40 minutes, until tender but separate, and drain well.
2. Peel and chop the onion; wash and dice the tomato; drain and rinse the kidney beans.
3. Heat half the oil in a frying pan over a medium heat and fry the onion for 3 minutes, until translucent; add the tomato and cook for 2 minutes, until softened.
4. Add the rice, beans, cumin and a pinch of salt and fry for 5 minutes, stirring and pressing a little, until everything is hot and the base starts to brown.
5. Transfer the calentado to the plate, heat the remaining oil in the same pan and fry the egg for 3–4 minutes, until the white is set and the yolk soft.
6. Serve the egg on top of the rice and beans.