Warm up with this comfort food. Our Southern Breakfast bowl is filled with Jasmine rice, red beans, quinoa, fried egg, chimichurri sauce, and salsa, along with a side of hoecakes. Try our easy breakfast recipe- Red Beans + Rice Southern Breakfast bowl.
Red Beans + Rice Southern Breakfast Bowl
Recently my love and I ventured into the Old Town District of Lansing and visited one of our fav foodie haunts. At The Creole, we enjoyed the atmosphere, the decor, and the food. My wife had the Red Beans & Egg Bowl which she really liked. As a matter of fact, she loved it so much she asked if I would recreate the recipe for her the following weekend. The Red Beans + Egg Bowl was made with sunny-side-up egg, tomato salsa, johnny cakes, and chimichurri sauce. I decided to put a twist on their recipe by adding jasmine rice and red quinoa to our breakfast bowl.
- 1/2 cup red quinoa, cooked and set aside
- 1 cup kidney beans, rinsed and set aside
- 1 cup Jasmine Rice
- 1 fried egg, over easy
- chimichurri sauce
- salsa sauce
- Prepare Jasmine rice according to package directions, when the rice is finished set aside.
- Prepare red quinoa according to the package directions, and set aside.
- Drain and rinse a small can of kidney beans. Set aside.
- Saute a small red onion until the onion is translucent, set aside.
- Prepare one or two over easy fried eggs.
- Into a large bowl toss together the Jasmine rice, kidney beans, red quinoa. Spoon rice mixture into a bowl. Prepare an over easy fried egg, place the egg on top of the rice mixture, add chimichurri sauce and your favorite salsa. Serve with Hoe Cakes
How To Homemade Chimichurri Sauce
- 1/2 cup red wine vinegar
- 1/2 teaspoon coarse sea salt
- 1 /2 tablespoon red pepper flake
- 3 large cloves of garlic, finely chopped
- 1/2 cup cilantro, chopped fine
- 1/3 cup flat-leaf parsley
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh basil
- 3/4 cup extra-virgin olive oil
In a food processor combine red wine vinegar, coarse sea salt, red pepper flake, garlic cloves, cilantro, parsley, thyme, and basil. Pulse mixture until ingredients are well combined. Through the opening in the food processor slowly pour the extra virgin olive oil and continue to pulse until the mixture is completely incorporated. Serve.
How To Make Hoe Cakes
- 1 package of cornbread mix
- 1 tablespoon granulated sugar
- 1/3 cup yellow cornmeal
- 1/2 cup buttermilk
- 1 egg
- 2 tablespoons of extra virgin olive oil
In a bowl mix cornbread mix, sugar, cornmeal, buttermilk, egg, and 1 tablespoon extra virgin olive oil. When the mixture is combined, set aside. Brush an 11-inch cast iron skillet with a single tablespoon of extra virgin olive oil and place skillet over medium-high heat. When the oil is hot spoon three tablespoons of cornbread mixture. Spread the mixture into a small circle about four-inches in diameter. Cook until air bubbles begin to appear on the surface then using a spatula flip the Hoe Cakes over and cook until they are golden brown. Serve hot.
When’s the last time you had a soul, dig down deep breakfast? This breakfast dish is easy to make, and good for the soul! Give a try!
We paired our Southern Breakfast Bowl with a Fall Sangria Cocktail. You can find the recipe for this delicious fall cocktail here.