Rice and Beans with Fried Eggs

Rice and Beans with Fried Eggs
Photo by Scott Phillips


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