Rice and Beans with Fried Eggs
Served with soft corn tortillas, this traditional Costa Rican dish works for breakfast, lunch, or dinner. Salsa Lizano is a Costa Rican condiment that’s similar to Worcestershire sauce but thicker and sweeter—you can substitute Worcestershire for it, but the flavor will be more assertive.
3/4 cup long-grain white rice
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
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, 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.
Add the rice to the beans and mix well. Stir in the Salsa Lizano and season to taste with salt and pepper. Keep warm.
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.
To serve, put a heaping spoonful of the rice and beans on a plate and slide 2 eggs on top. Sprinkle with the cilantro.
Serve with Jícama, Avocado, Radish & Orange Salad with Cilantro
or a simple green salad.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 110
, pp. 22
March 3, 2011