Rice and Beans with Fried Eggs

Rice and Beans with Fried Eggs
Photo by Scott Phillips


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