Rice and Beans with Fried Eggs

Rice and Beans with Fried Eggs
Photo by Scott Phillips


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