I don’t exactly know what makes these bowls Nicaraguan, but they were delicious so I don’t mind. And I will say that although this recipe is in the breakfast section of the book, I made this for dinner – I love the idea of having breakfast foods at non-breakfast times of the day.
Anyways, I really liked this dish. I put all the toppings that were in the recipe (salsa, cheese, guacamole, cilantro and an over-easy egg) but also added a little sriracha for heat afterwards. It was all so good. I broke the yolk of the egg and it almost acted as a “sauce” for the rice, as well as added a nice richness to the meal. And when you get a spoonful with a little bit of each component, it is a pretty tasty bite.
The one thing I had to change was just adding a little more of the spices (cumin + chili powder) to the rice/bean mixture. I added a little salt and pepper too for extra seasoning. But other than that, I have no complaints about this dish. Super good and if you had this for breakfast, you would be starting your day off right!
Final thoughts: Great dish, for any time of day!