Ingredients
2 cups Riceland Brown rice
1 cup tomatoes
2 small avocados
2 eggs
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons butter
1 cup whole ricotta cheese
1 cup shredded Mexican cheese blend
Salsa, as garnish
Preparation
1. Prepare rice according to package directions.
2. While rice is boiling, chop tomatoes and avocados into bite-sized cubes and set aside.
3. In a small bowl, whisk eggs, 1/8 teaspoon salt and 1/8-teaspoon pepper.
4. Add cooked rice to saucepan. Add 1 tablespoon of butter, 1/8 teaspoon salt, and 1/8-teaspoon pepper and stir. Turn off heat and cover.
5. Heat skillet on medium-high heat and melt 1 tablespoon of butter. Add egg mixture to skillet and stir in ricotta cheese until fully incorporated. Scramble until dry. Turn off heat.
6. Mix avocados, tomatoes and brown rice with scrambled eggs. Spoon into bowls. Top with shredded cheese and salsa. Enjoy!