Rice and Beans with Fried Eggs

Rice and Beans with Fried Eggs
Photo by Scott Phillips


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