Mexican Rice Pot with Black Beans, Corn and Fried Egg

A flavorful rice pot made with long-grain rice, black beans and corn, with tomatoes and bell pepper. The eggs are added on top as fried eggs at the end.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 300 g Long-grain rice
• 1 can Black beans from a can (approx. 250 g drained weight)
• 1 can Corn from a can (approx. 150 g drained weight)
• 1 can Diced tomatoes from a can (400 g)
• 2 pc Red bell pepper
• 1 pc Onion
• 2 pc Garlic cloves
• 750 ml Water
• 2 tbsp Cooking oil
• 1 tsp Cumin, ground
• 1 tsp Sweet paprika powder
• 1 pinch Chili flakes
• 4 pc Eggs
• 1 pc Lime
• 1 bunch Coriander, fresh
• Salt

Method

1. Finely dice the onion and garlic, cut the bell pepper into small cubes.
2. Heat the oil in a large pot with a lid, and sweat the onion and bell pepper in it for about 4 minutes.
3. Add the garlic, cumin, paprika powder and chili flakes and toast briefly while stirring until fragrant.
4. Toast the rice briefly, then pour in the tomatoes and water and season with salt.
5. Bring to a boil, reduce the heat and simmer covered for about 15 minutes, until the rice is nearly cooked.
6. Drain the beans and corn, fold them in and let it steam covered for another 5 minutes, until the liquid is absorbed.
7. Meanwhile, fry the eggs in a non-stick pan to make fried eggs and season with salt.
8. Season the rice pot with lime juice, roughly chop the coriander and sprinkle it over the top.
9. Place one fried egg on each portion and serve immediately.