Chipotle Black Bean and Rice Skillet With Avocado

In an 8" skillet with a heavy bottom, heat olive oil over medium-low heat. Add onion and cook for 5-6 minutes until translucent and fragrant. Add rice, black beans, lime juice, water, spices, and salt. Cook and stir until rice and black beans are heated. Fold in the spinach and cilantro, stirring until spinach begins to wilt and majority of water has been absorbed. Create well in the center of the skillet and crack egg into the center. Sprinkle goat cheese on top, cover, reduce heat to low, and let cook until egg whites are set and yolk is done to desired firmness, 8-12 minutes. Sprinkle with extra cilantro and serve with avocado. NOTES: Chipotle powders can have a wide range of spice to them. I like a sweeter chipotle but I highly recommend starting with just a pinch and adding more if need be! RICE SKILLET variations: In true skillet recipe fashion, there’s a lot of wiggle room within the recipe. One of the things I love most is that this can easily be a year-round recipe depending on the greens you use. A few ideas: GREENS: Use kale or chard when spinach isn’t in season. Either option will require a bit more time to wilt but other than that, the amount stays the same. SPICES: Chipotle powder can be spicy, if you’re not wanting to risk it or want to use something you might already have in your pantry- add 1/2 teaspoon or so of smoked paprika or chili powder. VEGAN: Ditch the goat cheese and fried eggs. Cook the skillet up until the point you crack the eggs then add scrambled tofu.