Gallo Pinto

1 tablespoons olive oil
1 cup shredded carrots
1 small sweet onion, chopped
1 red bell pepper, chopped
3 cloves of garlic, finely chopped
1 tablespoon chili powder
2 cups long grain white rice
salt
3 and ½ cups water
1-14 ounce cans of chickpeas (garbonzo beans), drained
4-6 eggs
4-6 cups of arugula (rocket) or baby spinach leaves

for less calories cook veggies in broth or pam instead of olive oil.

May replace white rice with brown rice, but account for time differences.

In a medium-sized saucepan that has a lid warm 1 tablespoon of the olive oil over medium-high heat.

Add the carrots, onion and bell pepper. Cook stirring occasionally for a few minutes until everything is nice and soft.

Add the garlic and the chili powder and stir and cook for 30 seconds.

Stir in the rice, ½ teaspoon of salt and the water.
Increase the heat to high and let it come to a boil. Reduce the heat to low, cover the pot and simmer it for 16-20 minutes until the rice is tender.

Stir in the chickpeas. Remove the sauce pan from the heat and replace the lid so that everything stays warm.

Spray pam in a non-stick skillet over medium heat. Crack in the eggs. Cook to desired doneness.

While the eggs are cooking, taste the rice mixture and add more salt if needed. Put 1 cup of arugula or spinach onto a plate and top it with some of the rice mixture. Serve topped with a fried egg.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user CHICA9802.