Rice and Beans with Fried Eggs

Rice and Beans with Fried Eggs
Photo by Scott Phillips


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

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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