- Olive oil
- Optional vegetables*
- 2 cups long grain white rice
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. onion powder
- 3 and 1/2 cups water
- 1–14 ounce cans of beans (I use chickpeas, but black or red beans are traditional), drained
- 2 Tbsp. Salsa Lizano**
- 6 eggs (optional)
- In a medium-sized saucepan that has a lid, warm 1 tablespoon of the olive oil over medium-high heat. Add any optional vegetables and saute until softened, 3-4 minutes.
- Stir in the rice and toast lightly in the oil for a minute. Stir in the garlic powder, onion powder, and salt. Add the water and stir.
- Increase heat to high and let it come to a boil. Reduce the heat to low, cover the pot, and simmer until rice is tender, 16-20 minutes.
- Stir in the beans and the Salsa Lizano. Remove the sauce pan from the heat and replace the lid so that everything stays warm.
- Heat 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.
*If you have any of these vegetables, use them in step #1: 1 small onion (chopped), 2 carrots (shredded), 1 bell pepper (chopped), 2 cloves garlic (minced), 2 ribs celery (chopped). If you are using onion, then omit the onion powder from the recipe. If you are using garlic, then omit the garlic powder from the recipe.
**If you don’t have Salsa Lizano mix together 2 teaspoons of honey, 2 teaspoons ketchup, 1 teaspoon hot sauce and 1 teaspoon Worcestershire sauce and use that in its place.