Rice And Beans With Fried Eggs

I did a smaller portion with 1 egg

Dinner was only eaten by the boy and myself.  I happened to really like it; the boy, not so much.  He did eat it all, but wasn't a fan.  I didn't have the salsa Lizano.  A quick search of the Internet returned that the salsa in question is a Costa Rican condiment that had cumin and is a bit sweet and spicy.  One person noted that they have used Worcestershire instead with good results.  Well of the 3 Tbsp required, I used 2 of the Worcestershire and 1 of a mild hot sauce that is loaded with cumin called Micanopy Gold.  I will keep the recipe and plan on making it again, but the boy could take it or leave it.


Rice And Beans With Fried Eggs

 3/4 c  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 t  ground cumin
1/4 c  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.
*Worcestershire/ Micanopy gold 2/1

The boy had two:)