Rice and Beans with Fried Eggs

Rice and Beans with Fried Eggs
Photo by Scott Phillips


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