Costa Rican Beans and Rice

  It's not easy to make beans and rice taste other than meh, but this recipe from Ale Mendez does the trick. A fast, nutritious and really cheap meal. The addition of poached eggs makes a dinner and not just a side dish. (Revised 3/20/20)

Ingredients:
3/4 cup rice and 1 1/4 cups water or vegetable stock
One can of black or red beans, drained
One medium onion, chopped
One medium red bell or green pepper, chopped
1/2 Cup tomato sauce (8 oz. can) or handful of cherry tomatoes chopped
3 Cloves garlic, minced
3 Tablespoons olive oil
1/2 Teaspoon cumin seed, ground in your mortar and pestle
1/4 Teaspoon ground cayenne pepper
1/2 teaspoon salt, 1/2 teaspoon fresh ground pepper
1 Cup chopped cilantro, (save some for garnish)



Directions:
In your soup pot, add the olive oil, the onion, bell pepper, and garlic, and saute on medium high heat for about 4 or 5 minutes, until onions become translucent.
Add the salt, pepper, cumin and cayenne, stir, then add the rice to the pot, and stir for a few minutes to mingle the flavors and coat the rice. Then add the water, beans, tomatoes or tomato sauce  and heat  until boiling. Turn down to a simmer, cover, and let cook for twenty minutes. Turn off the heat, let sit for at least 5 minutes. Don't peek and take the lid off the pot. Turn off the heat. Add most of the cilantro and stir to mix.
Serve with poached eggs if wanted, and cilantro for garnish.