Quick & Easy Mexican Breakfast Rice Bowl

Instructions:

1. 1. Bring 2 cups of water to a boil in a saucepan. Stir in the rice, cover the saucepan, and reduce heat to low. Let it simmer for about 15 minutes until the rice is tender and the water has been absorbed.
2. 2. While the rice is cooking, dice the red bell pepper and tomatoes. Set aside.
3. 3. In a non-stick skillet, scramble the eggs to your desired preference.
4. 4. Heat the black beans in a small pot over low heat.
5. 5. Once the rice is done, fluff it with a fork then divide it equally among 4 bowls.
6. 6. Divide the scrambled eggs, warmed black beans, diced red bell pepper, and tomatoes among the bowls as well.
7. 7. Top each bowl with slices of avocado, a generous sprinkle of cheese, and chopped cilantro.
8. 8. Season with salt and black pepper to taste.