This vegetarian dinner is soooo satisfying. It’s rice and beans with tons of flavor, inspired by a Costa Rican dish sometimes served with a fried egg on top. Please put the fried egg on top. It’s the best part!
- 2 Tbsp. olive oil, divided
- 1 cup shredded carrots
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 3 cloves of garlic, finely chopped
- 1 Tbsp. chili powder
- 2 cups long grain white rice
- 3 and ½ cups water
- 1 (14 oz.) cans of beans (I used chickpeas, but black or red beans are traditional), drained
- 4–6 eggs
- In a medium-sized saucepan that has a lid, warm 1 tablespoon of the olive oil over medium-high heat.
- Add the carrots, onion, and bell pepper. Cook, stirring occasionally, for a few minutes until everything is nice and soft.
- Add the garlic and chili powder and stir and cook for 30 seconds.
- Stir in the rice, ½ teaspoon of salt and the water.
- Increase heat to high and let it come to a boil. Reduce the heat to low, cover the pot, and simmer it for 16-20 minutes until the rice is tender.
- Stir in the beans. Remove the sauce pan from the heat and replace the lid so that everything stays warm.
- Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat. Crack in the eggs. Cook to desired doneness (sunny side up and still runny is how I do it here).
- While the eggs are cooking, taste the rice mixture and add more salt if needed.
- Serve rice topped with fried eggs.