Rice and Beans with Fried Eggs

Rice and Beans with Fried Eggs
Photo by Scott Phillips


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

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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