Rice and Beans with Fried Eggs

Rice and Beans with Fried Eggs
Photo by Scott Phillips


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

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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