Variations on a Theme Dinner

For supper I diced and sauteed a huge grapefruit-sized Spanish onion in olive oil, then I added a 1/2 pound of chopped frozen spinach, 1-2 cups of leftover kidney beans with their thick syrupy bean liquid, and a cup or two of cooked leftover brown basmati rice. I added Adobo seasoning. 

In separate pan I scrambled 8 eggs in olive oil and then added them to the bean veggie rice mixture. The eggs stay YELLOW this way and it looks pretty when everything is combined. Delicious.