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Rice and Beans topped with an egg

2011 June 17
tags: , , , , , , ,
by admin

I’ve said it before: the Omnivore hates the idea of certain ingredients but in reality actually enjoys them in the end.  So, when he asked what we were having for dinner the night I served this meal, I simply said “rice and beans.”

But as the Omnivore was quick to comment after dinner, the egg really makes the meal.  Be careful not to overcook the egg (unless you are so averse to runny yolk you can’t stand it) because the glory of the drippy yolk over the rice is amazing.  In fact, this meal is worthy of breakfast OR dinner, however you want to spin it.

One Year Ago: Pasta with Uncooked Tomato Sauce
 Two Years Ago: Basil Kofta

Rice and Beans with Eggs (adapted from FineCooking)

Ingredients

3/4 cup long-grain brown rice
Kosher salt
2 tsp canola oil
1 small red onion, cut into small dice
1 medium red bell pepper, seeded and cut into small dice
2 large cloves garlic, minced
1/2 teaspoons ground cumin
1/4 cup canned tomato sauce
1 (15-1/2-oz.) can black beans, drained and rinsed
3 tablespoons salsa
Freshly ground black pepper
4 large eggs
2 tablespoons chopped fresh cilantro
avocado

Instructions

  1. Put the rice, a big pinch of salt, and 2 cups of water in a 3-quart saucepan.
  2. 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 35 minutes.
  3. Remove from the heat and set aside with the lid on.
  4. Meanwhile, heat the oil in a 4-quart saucepan over medium heat. Add the onion, bell pepper, and garlic; cook, stirring occasionally, until softened, about 3 minutes.
  5. Add the cumin and cook until fragrant, about 30 seconds.
  6. Add the tomato sauce and stir for 1 minute.
  7. Add the beans and 1/2 cup of water and simmer until the liquid reduces to the level of the beans, about 4 minutes.
  8. Add the rice to the beans and mix well. Stir in the salsa and season to taste with salt and pepper. Keep warm.
  9. Coat a nonstick pan with cooking spray and heat to medium.
  10. Crack the eggs and cook 1-2 minutes, until beginning to set.
  11. Run a rubber spatula between the cooking eggs and the pan, dislodging the eggs.
  12. Place 2-3 Tablespoons water in the pan, and cover with lid. This will cook the tops of the whites without cooking the yolks. Allow to steam for 1 minutes.
  13. To serve, put a heaping spoonful of the rice and beans on a plate and slide 1 egg on top with a few slices of avocado. Sprinkle with the cilantro.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 4

 

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from → beans, Cheap & Easy, grains, main dish, Omnivores add: Chicken, Omnivores add: ground meat, Omnivores add: Italian Sausage, vegan(izable)

  • http://www.foodiebride.com Shawnda

    What a decadent addition to beans & rice! I’m in the camp that a fried or poached egg can make *any*thing better. We’re making room on the menu next week for this one, for sure.

  • http://fooddoodles.com Heidi @ Food Doodles

    Mmm, this looks good.  I love beans and rice and this looks like a good variation.  I love putting a runny egg on top too :D

  • Anonymous

    This looks and sounds delicious! The addition of a perfectly cooked egg is almost always perfect. :)

  • Kaytorade

    I’m a huge fan of poached egg on almost everything.

  • http://www.peanutbutterrunner.com/ Jen

    sounds delicious and your photos are great!

  • Koko

    This looks AMAZING, so eager to try it. Definitely adding the avocado 

  • Cassie

    These look great!  I am going to have to give them a try next week!