Rice And Beans With Fried Eggs

Rice and Beans with Fried Eggs is a delicious and satisfying dish that combines the flavors of seasoned rice, hearty beans, and perfectly cooked eggs.

This recipe starts by cooking long-grain white rice until it is tender and fluffy. The rice is simmered with water and a pinch of salt until all the liquid is absorbed, resulting in perfectly cooked grains. The rice is then set aside with the lid on to keep it warm and ready for later.

In a separate saucepan, a flavorful mixture of onion, bell pepper, garlic, and cumin is sautéed in oil until fragrant and softened. The addition of tomato sauce adds depth and richness to the dish. Black beans are added to the pan along with some water, and everything simmers until the liquid reduces and the flavors meld together.

The cooked rice is then combined with the beans, creating a delicious and hearty base for the dish. Salsa Lizano, a popular Costa Rican condiment, is stirred in, adding a tangy and slightly spicy flavor to the rice and beans. The dish is seasoned with salt and pepper to taste, ensuring a well-balanced and satisfying taste.

To complete the dish, eggs are fried to perfection in a nonstick skillet. The eggs are gently cracked into the pan and seasoned with salt and pepper. They are covered and cooked until the edges of the yolks just begin to set, resulting in creamy and runny yolks. The eggs are then separated using a spatula.

When serving, a generous spoonful of the rice and beans mixture is placed on a plate, and two of the fried eggs are carefully slid on top. The dish is finished with a sprinkling of freshly chopped cilantro, adding a burst of freshness and aroma.

Rice and Beans with Fried Eggs is a versatile and comforting meal that can be enjoyed for breakfast, lunch, or dinner. It offers a delightful combination of textures, flavors, and nutrients, making it a favorite among rice and bean lovers.

SERVES: 4

INGREDIENTS:

• 3/4 cup long-grain white rice
• Kosher salt
• 2 Tbs. canola oil
• 1 small yellow onion, cut into small dice
• 1/2 medium red bell pepper, seeded and cut into small dice
• 2 large cloves garlic, minced
• 1/2 tsp. ground cumin
• 1/4 cup canned tomato sauce
• 1 15 1/2-oz. can black beans, drained and rinsed
• 3 Tbs. Salsa Lizano® (more to taste)
• Freshly ground black pepper
• 8 large eggs
• 2 Tbs. chopped fresh cilantro

INSTRUCTIONS:

1. 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.
2. Meanwhile, heat 1 Tbs. of the oil in a 4-quart saucepan over medium heat. Add the onion, bell pepper, garlic, and a pinch of salt; cook, stirring occasionally, until softened, about 3 minutes. Add the cumin and cook until fragrant, about 30 seconds. Add the tomato sauce and stir for 1 minute. Add the beans and 1 cup of water and simmer until the liquid reduces to the level of the beans, about 4 minutes.
3. Add the rice to the beans and mix well. Stir in the Salsa Lizano and season to taste with salt and pepper. Keep warm.
4. Heat the remaining 1 Tbs. of oil in a 12-inch nonstick skillet over medium heat, swirling the pan to coat evenly. Gently crack the eggs into the pan. Season with salt and pepper, cover, and cook until the yolks’ edges have just begun to set, 2 to 3 minutes. (The eggs should cook gently, so lower the heat if needed.) Separate the eggs with the edge of a spatula.
5. To serve, put a heaping spoonful of the rice and beans on a plate and slide 2 eggs on top. Sprinkle with the cilantro.

NUTRITIONAL INFORMATION:

PER SERVING

• 460 CALORIES | 21G PROTEIN | 54G CARB | 17G TOTAL FAT | 3.5G SAT FAT |
  8G MONO FAT | 3.5G POLY FAT | 425MG CHOL | 710MG SODIUM | 6G FIBER

NOTE:

• Served with soft corn tortillas, this traditional Costa Rican dish is perfect for breakfast, lunch, or dinner. If you can’t find Salsa Lizano, substitute Worcestershire .