1. Cook the rice as you prefer. We used a rice cooker.

2. In a large bowl combine ground beef, bell pepper, onion, minced garlic, salt and pepper, and parsley until it’s all incorporated.

For the gravy:

1. Add the beef stock in a saucepan, stir in the brown gravy packets over medium heat, and whisk together until the powder is dissolved (no lumps). Bring to a boil and let simmer until you’re ready to add it at the end.

For beef patties:

1. Heat grill pan/skillet on medium heat. Grab a handful of meat and form it into a patty shape. Place on skillet/pan and press down. Cook 3-4 minutes on each side.

2. For the eggs: put butter in a pan on medium heat. Crack 2 eggs into the pan. Add salt and pepper to taste. Once the eggs don’t stick to the bottom of the pan (approximately 2 minutes), flip them over. Season with salt and pepper again and cook for about 2 minutes. Flip one more time and let sit for a minute.

3. Place rice in a bowl. Add patty. Place eggs on the patty. Add gravy.

4. If you don’t want gravy, you can use my chili pepper water instead. It will add a nice little kick and flavor.