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Speckled Rooster


  • Heat a little oil in a heavy-bottomed gratin dish (or casserole) and gently saute the garlic, onion and capsicum until tender. Add the red beans with the cooked rice. Mix well and cook for a few minutes. Then add the Worcestershire, Tabasco, coriander and seasonings. Toss, briefly cook and taste for seasoning.
  • At the same time, heat a little oil in another pan and cook the bacon until crisp. Remove and arrange on top of the rice.
  • Then turn the heat right down and briefly fry the eggs, sunny side up.
  • Arrange the avocado and eggs on top of the rice. Drizzle a little of the cooking oil on top and serve with the Tabasco bottle on the side.


  • olive oil
  • 1 garlic clove, crushed
  • 1 small onion, chopped
  • ½ large red capsicum, cored, seeded & diced
  • 2 cups canned red beans, drained & rinsed
  • 3 cups cooked long grain rice
  • 2 tbsp Worcestershire sauce
  • 1-2 tbsp Tabasco sauce
  • 2 tbsp chopped fresh coriander
  • sea salt & freshly ground pepper
  • 4 rashers streaky bacon
  • 4 large eggs
  • 1-2 avocadoes, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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