Description
A delightful Costa Rican dish featuring rice and beans topped with a sunny-side-up egg.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 can (15 ounces) black beans, rinsed and drained
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 4 large eggs
- Fresh parsley, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for approximately 4-5 minutes until translucent.
- Incorporate the minced garlic and chopped green bell pepper into the skillet, stirring occasionally for about 3-4 minutes until the peppers soften.
- Add the drained black beans and cooked jasmine rice to the skillet, followed by the ground coriander, smoked paprika, salt, and pepper. Stir everything together and let it cook for about 6-8 minutes.
- In a separate non-stick frying pan, crack the eggs and cook them sunny-side-up until the whites are set but the yolks remain runny, seasoning lightly with salt and pepper.
- To assemble, place a scoop of the rice and beans mixture on each plate, top with a sunny-side-up egg, and sprinkle with fresh parsley. Serve with lime wedges on the side.
Notes
- For an extra kick, consider adding a splash of hot sauce or a sprinkle of chili flakes to the rice and beans.
- Feel free to swap out the black beans for chickpeas or lentils for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Costa Rican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 0g
- Sodium: 0mg
- Fat: 13g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Costa Rican Rice and Beans with Fried Egg, Tico-Style Rice and Beans