Take an easy, frugal, staple meal up a notch with some new seasonings and a couple fried eggs. Great for dinner, lunch, OR breakfast!
Ben and I eat rice and beans quite a bit. Usually white rice and black beans. Sometimes with a bit of butter, taco seasoning, salsa, veggies, and/or cheese. The combo varies quite a bit. It’s a great dinner that’s cheap, healthy, and fast. Win win win! Sometimes I like to mix it up though, so I’m always on the look out for new variations of this great meal. It seems every culture has their take on this meal… this is Costa Rica’s. I’ve never been there [but would love to go!] so I don’t know how authentic it is… but it is sure delicious!
What sets this version of beans and rice apart from the competition is two-fold.
- Instead of our usual “burrito bowl” style beans and rice mixture, after all the ingredients are prepped, everything cooks together on the stove for a little bit. This maximizes the flavor… namely the tomato-y sauce with cumin, garlic, and Worchestershire sauce [props to you if you have the authentic Salsa Lizano!]. It is so good, you guys!! This sauce makes the rice and bean mixture almost creamy, and very very flavorful.
- The fried egg on top. Ohhh man. Runny yolks + a creamy-esque mixture = heaven!
You’ve gotta try this! SO good. It’s not spicy or anything… just good, rich flavors. Worth the extra work for sure!
one year ago: Easy Crockpot French Dip Sandwiches
two years ago: Kale Pesto Pasta
three years ago: Fresh Tomato and Mozzarella Crostini
four years ago: Brown Sugar Fruit Dip
five years ago: Butterscotch and Chocolate Yellow Cake
Costa Rican Rice and Beans with Fried Eggs
from Fine Cooking
- 1 cup long-grain white rice
- 1 tablespoon canola oil
- 1 small yellow onion, diced [about 1 cup]
- 1/2 medium red bell pepper, diced [about 1/2 cup]
- 2 large cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 cup tomato sauce
- 15 ounce can black beans, rinsed and drained
- 3 tablespoons Salsa Lizano; more to taste [or 3 tablespoons Worchestershire sauce + a dash of molasses if you can’t find Salsa Lizano]
- freshly ground black pepper
- 8 large eggs [2 per person]
- 2 tablespoons chopped fresh cilantro
Directions:
Prepare rice according to package directions. You can use water or chicken/vegetable broth for the liquid, whatever you prefer. Keep covered after it is cooked.
While rice is cooking, heat oil in a large skillet over medium heat. Add onion and bell pepper, and cook until soft, about 3-4 minutes. Add the garlic and cook another 30 seconds until fragrant. Stir in cumin and cook another 30 seconds or so. Stir in tomato sauce, mixing until well incorporated. Add black beans and 1 cup of water or broth, stirring until combined. Reduce heat to medium-low then simmer until most of the liquid is reduced, about 4-5 minutes. Fold in rice and mix well, then add Salsa Lizano [or Worchestershire/molasses combo], and season to taste with freshly ground black pepper. Cover and reduce heat to low.
Heat another skillet over medium high heat. Grease with cooking spray, then fry eggs to desired doneness. I like mine over medium, so I crack the eggs in the hot pan, season with salt and pepper, and cook about 3-4 minutes until whites are set, and the edges of the yolks are just beginning to set.
To serve, place a spoonful of rice and beans mixture on a plate or bowl and top with two fried eggs. Sprinkle with cilantro and enjoy!
The Pajama Chef 