Red beans and rice is a tried and true standby for good reason—at it’s simplest, the dish is hearty, tasty, comes together fast, and can be whipped up with ease, even during those hectic weeks you can’t seem to make it the grocery store. We amped up this largely pantry staple-based recipe with a runny yolked fried egg and a package of frozen “seasoning blend,” which includes chopped bell pepper, onion, and celery. If you have fresh onions, peppers, etc. on hand and a few extra minutes for chopping, feel free to go that route instead! Microwaveable rice keeps the dinner super speedy to prep, but you can use traditionally cooked rice here just as well.
How to Make It
Drain 1 can of the beans, reserving liquid. Mash drained beans or pulse in a food processor until almost smooth. Set mashed beans aside.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Add seasoning blend, and cook, stirring occasionally, until liquid has evaporated, about 5 minutes. Add garlic; cook, stirring often, 1 minute. Add reserved bean liquid, mashed beans, and remaining can of beans (including liquid); bring to a simmer. Cook, stirring constantly, until mashed beans are incorporated and mixture is slightly thickened, about 2 minutes. Stir in vinegar, hot sauce, salt, and cayenne; remove bean mixture from skillet, and keep warm. Wipe skillet clean.
Cook rice according to package directions.
Heat remaining 2 tablespoons oil in skillet over medium-high. Crack eggs into skillet making sure not to break yolks. Cook 90 seconds. Turn and cook until whites are done and yolks are to desired degree of doneness (about 45 seconds for runny yolks, 2 minutes for partially runny yolks, and 3 minutes for hard-cooked yolks). Divide rice and beans evenly among 4 plates; top each with 1 egg
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