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.
Love it! Make it all the time. Easy, filling and good nutrition. Use whole grain rice. Ordered the Salsa Lizano from Amazon. It is essential to the dish. Get some!!!
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!.
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