Rice and Beans with Fried Eggs

Rice and Beans with Fried Eggs
Photo by Scott Phillips


  • 8 large eggs
  • Freshly ground black pepper
  • Kosher salt
  • 3 Tbs. Salsa Lizano; more to taste
  • ½ medium red bell pepper, seeded and cut into small dice
  • 1 small yellow onion, cut into small dice
  • 1 (15-½-oz.) can black beans, drained and rinsed
  • + 6 more ingredients
    • ¼ cup canned tomato sauce
    • ¾ cup long-grain white rice
    • 2 large cloves garlic, minced
    • ½ tsp. ground cumin
    • 2 Tbs. canola oil
    • 2 Tbs. chopped fresh cilantro

Put the rice, a big pinch of salt, and 1-1/2 cups of water in a 3-quart saucepan. Bring to a boil over medium-high heat, reduce the heat to low, cover, and cook until the rice has absorbed the water and is tender, about 15 minutes. Remove from the heat and set aside with the lid on. Meanwhile, h...

View full recipe at Fine Cooking


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