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 3/19/21)

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 (or half of each, for color)
Handful of cherry tomatoes chopped (about 8 oz. Any ripe tomato will do)
3 Cloves garlic, minced
3 Tablespoons olive oil
1/2 Teaspoon ground cumin
1 teaspoon salt, 1/2 teaspoon fresh ground pepper
1 Cup or more 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, 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, and tomatoes 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.
Poach the eggs, and garnish with some cilantro.