Rice and Beans with Fried Eggs

Rice and Beans with Fried Eggs
Photo by Scott Phillips


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

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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