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Add a photoI give you breakfast; Costa Rican style. Even though I can't eat first thing in the morning (coffee only until 10:00), once I'm ready, I adore breakfast. Usually, it's something simple like a bagel or English muffin, but when given the opportunity, I'm ready to dive into something more substantial. I always appreciate it when the food magazines include breakfast items in their selections. Fine Cooking did in their April/May issue, which is where this is from.
Something I don't like that Fine Cooking does is when they include an uncommon ingredient in a dish. While I am sure I could head to a specialty store in a bigger city or mail-order this condiment, it's a pity that I have to do that. What I do appreciate that Fine Cooking does is that they give an alternative to the unique ingredient for those of us who can't get our hands on it readily.
The ingredient in this recipe is Salsa Lizano. It's a common Costa Rican condiment, but apparently there aren't very many Costa Ricans in my area because I couldn't get my hands on it. So, I used the recommended Worcestershire sauce instead.
There are three cooking components to this dish; the rice, the bean mixture and the eggs. Rice was just boiled with a little salt. Eggs were fried in a little oil. Easy. Done.
For the beans, I started with red bell pepper and onion, finely diced. They were sauteed until soft and then I added some minced garlic. I put the garlic in a little later instead of at the same times as the other vegetables because of the finer dice. I find that if I include it at the same time, sometimes it burns before the onions are soft.
Once the vegetables were ready, cumin went in and the aroma was instantly mouthwatering. I love cumin. Oh, I was ready to eat this dish. Tomato sauce went in after the cumin and then the beans and some water. The mixture simmered until the water had reduced a bit. Once that's done, the cooked rice is added along with the condiment (Salsa Lizano or Worcestershire), salt and pepper and it all gets stirred well. It's very hard not to start eating straight out of the pan at this point. It smells that good.
However, I resisted and spooned a good portion on my plate, topped it with the fried eggs and added a touch of cilantro. Breakfast was served.
Yum, yum, oh yum. It was love at first bite. Every part of this dish sings. I wish I had the Salsa so I could taste how it really should be, but it's still fantastic with the Worcestershire. Seriously, it is. The addition of the eggs is awesome, but Hubby just kept eating the rice and beans straight out of the sauce pan and I'll admit to having gone back into the kitchen to snag another nibble or two since having finished breakfast. The eggs and beans stand on their own just fine.
If you don't like Mexican rice, give this a try anyhow because I don't and I did and I love it.
Ingredientes
- 3/4 cup long-grain white rice
- Kosher salt
- 2 Tablespoons 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 teaspoons ground cumin
- 1/4 cup canned tomato sauce
- 1 (15-1/2-oz.) can black beans, drained and rinsed
- 3 tablespoons Salsa Lizano; more to taste
- Freshly ground black pepper
- 8 large eggs
- 2 tablespoons chopped fresh cilantro
Direcciones
- 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 yolksâ 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 4 servings | |
| Calories 527 | |
| Calories from Fat 160 | 30% |
| Total Fat 17.93g | 22% |
| Saturated Fat 3.85g | 15% |
| Trans Fat 0.03g | |
| Cholesterol 417mg | 139% |
| Sodium 225mg | 9% |
| Potassium 1072mg | 31% |
| Total Carbs 65.23g | 17% |
| Dietary Fiber 9.4g | 31% |
| Sugars 3.78g | 3% |
| Protein 26.99g | 43% |
,%20once%20I'm%20ready,%20I%20adore%20breakfast.%20Usually,%20it's%20something%20simple%20like%20a%20bagel%20or%20English%20muffin,%20but%20when%20given%20the%20opportunity,%20I'm%20ready%20to%20dive%20into%20something%20more%20substantial.%20I%20always%20appreciate%20it%20when%20the%20food%20magazines%20include%20breakfast%20items%20in%20their%20selections.%20Fine%20Cooking%20did%20in%20their%20April/May%20issue,%20which%20is%20where%20this%20is%20from.%0D%0A%0D%0ASomething%20I%20don't%20like%20that%20Fine%20Cooking%20does%20is%20when%20they%20include%20an%20uncommon%20ingredient%20in%20a%20dish.%20While%20I%20am%20sure%20I%20could%20head%20to%20a%20specialty%20store%20in%20a%20bigger%20city%20or%20mail-order%20this%20condiment,%20it's%20a%20pity%20that%20I%20have%20to%20do%20that.%20What%20I%20do%20appreciate%20that%20Fine%20Cooking%20does%20is%20that%20they%20give%20an%20alternative%20to%20the%20unique%20ingredient%20for%20those%20of%20us%20who%20can't%20get%20our%20hands%20on%20it%20readily.%0D%0A%0D%0AThe%20ingredient%20in%20this%20recipe%20is%20Salsa%20Lizano.%20It's%20a%20common%20Costa%20Rican%20condiment,%20but%20apparently%20there%20aren't%20very%20many%20Costa%20Ricans%20in%20my%20area%20because%20I%20couldn't%20get%20my%20hands%20on%20it.%20So,%20I%20used%20the%20recommended%20Worcestershire%20sauce%20instead.%0D%0A%0D%0AThere%20are%20three%20cooking%20components%20to%20this%20dish;%20the%20rice,%20the%20bean%20mixture%20and%20the%20eggs.%20Rice%20was%20just%20boiled%20with%20a%20little%20salt.%20Eggs%20were%20fried%20in%20a%20little%20oil.%20Easy.%20Done.%0D%0A%0D%0AFor%20the%20beans,%20I%20started%20with%20red%20bell%20pepper%20and%20onion,%20finely%20diced.%20They%20were%20sauteed%20until%20soft%20and%20then%20I%20added%20some%20minced%20garlic.%20I%20put%20the%20garlic%20in%20a%20little%20later%20instead%20of%20at%20the%20same%20times%20as%20the%20other%20vegetables%20because%20of%20the%20finer%20dice.%20I%20find%20that%20if%20I%20include%20it%20at%20the%20same%20time,%20sometimes%20it%20burns%20before%20the%20onions%20are%20soft.%0D%0A%0D%0AOnce%20the%20vegetables%20were%20ready,%20cumin%20went%20in%20and%20the%20aroma%20was%20instantly%20mouthwatering.%20I%20love%20cumin.%20Oh,%20I%20was%20ready%20to%20eat%20this%20dish.%20Tomato%20sauce%20went%20in%20after%20the%20cumin%20and%20then%20the%20beans%20and%20some%20water.%20The%20mixture%20simmered%20until%20the%20water%20had%20reduced%20a%20bit.%20Once%20that's%20done,%20the%20cooked%20rice%20is%20added%20along%20with%20the%20condiment%20(Salsa%20Lizano%20or%20Worcestershire),%20salt%20and%20pepper%20and%20it%20all%20gets%20stirred%20well.%20It's%20very%20hard%20not%20to%20start%20eating%20straight%20out%20of%20the%20pan%20at%20this%20point.%20It%20smells%20that%20good.%0D%0A%0D%0AHowever,%20I%20resisted%20and%20spooned%20a%20good%20portion%20on%20my%20plate,%20topped%20it%20with%20the%20fried%20eggs%20and%20added%20a%20touch%20of%20cilantro.%20Breakfast%20was%20served.%0D%0A%0D%0AYum,%20yum,%20oh%20yum.%20It%20was%20love%20at%20first%20bite.%20Every%20part%20of%20this%20dish%20sings.%20I%20wish%20I%20had%20the%20Salsa%20so%20I%20could%20taste%20how%20it%20really%20should%20be,%20but%20it's%20still%20fantastic%20with%20the%20Worcestershire.%20Seriously,%20it%20is.%20The%20addition%20of%20the%20eggs%20is%20awesome,%20but%20Hubby%20just%20kept%20eating%20the%20rice%20and%20beans%20straight%20out%20of%20the%20sauce%20pan%20and%20I'll%20admit%20to%20having%20gone%20back%20into%20the%20kitchen%20to%20snag%20another%20nibble%20or%20two%20since%20having%20finished%20breakfast.%20The%20eggs%20and%20beans%20stand%20on%20their%20own%20just%20fine.%0D%0A%0D%0AIf%20you%20don't%20like%20Mexican%20rice,%20give%20this%20a%20try%20anyhow%20because%20I%20don't%20and%20I%20did%20and%20I%20love%20it.){kind=link}