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Rice and Beans with Fried Eggs

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Serves 4

  • by from Fine Cooking
    Issue 110

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
  • 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

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.

Serving Suggestions

Serve with Jícama, Avocado, Radish & Orange Salad with Cilantro or a simple green salad.

nutrition information (per serving):
Calories (kcal): 460; Fat (g): fat g 17; Fat Calories (kcal): 160; Saturated Fat (g): sat fat g 3.5; Protein (g): protein g 21; Monounsaturated Fat (g): 8; Carbohydrates (g): carbs g 54; Polyunsaturated Fat (g): 3.5; Sodium (mg): sodium mg 710; Cholesterol (mg): cholesterol mg 425; Fiber (g): fiber g 6;

Photo: Scott Phillips

I loved it. Pretty much anything with eggs I'll love but the Salsa Lizano put a whole new spin on it. I was able to find Salsa Lizano rather easily online at amigofoods.com

My husband and I loved this recipe! I use the beans and rice as a side dish with a number of different meat & fish dishes. I have used yellow rice instead of the white. It is easy and the flavors are wonderful. Had to go to a Latin market for the Salsa Lizano but well worth the search!.

This must be for someone who doesn't care for absolute authenticity because we loved it. Couldn't find the Salsa Lizano so took Fine Cooking's recommendation and used Worcestershire sauce. Still outstanding. Read my full review at: http://www.takingonmagazines.com/2011/04/rice-and-beans-with-fried-eggs-from.html

Not very flavorful. I think I'll go hunting for a more authentic version of this recipe. Also, I think it's really tough for most people to find Salsa Lizano.

Traditionally Costa Ricans use leftover rice to make their rice and beans. And there is always a pot of beans simmering or in the fridge. So there is NO way the rice is just boiled white rice. First they fry some diced onion, diced sweet red pepper, some minced garlic, shredded carrot and chopped cilantro in a bit of oil, then they add the washed and drained rice and continue to saute until fragrant, adding a bit of salt at the same time. Once fragrant, they add hot water to cover ( I never measure) and cook, covered over a medium fire until water is almost absorbed, then pull the rice from the sides of the pot piling it on top. Do not STIR. Recover and turn down low until all the water is absorbed. Turn off and let sit at least 15 minutes, then fluff with a large meat fork. Costa Ricans don't like their rice overcooked. Beans are cooked at home with all the same ingredients as the rice except the carrot, and spices are added...something called bomba(ground tumeric, garlic powder, paprika, ground thyme, cumin, and ground celery seed)as well as a bit of oil. When making gallo pinto (rice and beans) onion, garlic, sweet pepper and cilantro is again sauted, then the beans with some of their liquid are added. Some people mash the beans a bit, some don't. At this time, Salsa Lizano can be added. There must be enough liquid in the pot so that when the rice is added it can absorb some of the liquid from the beans. Gallo Pinto is often served with sour cream, fried plantains,and what ever else is leftover from the night before, as this is breakfast!!

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