Gallo Pinto & Fried Egg

📝 Ingredients

• 110 g long-grain rice (about 300 g once cooked)
• 1 tin of black beans (240 g drained) + 4 tbsp of their liquid
• 1 small brown onion (about 80 g)
• ½ red pepper (about 75 g)
• 1 garlic clove
• 1 tbsp Worcestershire sauce
• 4 tsp sunflower oil (3 for the vegetables, 1 for the eggs)
• 2 eggs
• 10 g fresh coriander
• Salt, black pepper

🍴 Utensils

• Saucepan
• Colander
• Large frying pan
• Small non-stick frying pan
• Chopping board
• Spatula

📖 Steps

1. Bring a pan of salted water to the boil and cook the rice for 11 min, then drain and spread it out on a large plate while you carry on: cooled, slightly dry rice stays in separate grains instead of sticking. If you're using rice cooked the day before (even better), skip this step.
2. Peel and finely chop the onion and garlic. Deseed the half pepper and cut it into small 5 mm dice. Open the tin of black beans, keep 4 tbsp of their liquid in a bowl, then drain the beans without rinsing them.
3. Heat 3 tsp oil in the large frying pan over a medium heat. Fry the onion and pepper for 5 min, stirring, until soft and lightly golden, then add the garlic and cook for another 30 s without letting it brown.
4. Add the beans and their reserved liquid and simmer for 2 min, crushing a few beans with a fork. This dark liquid colours the rice and gives it its speckled look, hence the name “spotted rooster” (gallo pinto).
5. Add the rice, crumbling it between your fingers, then the Worcestershire sauce. Stir over a medium heat for 4 to 5 min, lifting and turning well, until the rice is hot, evenly brown and lightly toasted in places. Season lightly with salt and add pepper.
6. Meanwhile, heat the last tsp of oil in the non-stick frying pan over a medium heat. Gently crack in the eggs and cook for 3 to 4 min until the whites are fully set and the yolks still runny. Salt only the whites, so as not to mark the yolks.
7. Chop the coriander and stir it into the rice off the heat. Divide the gallo pinto between two plates and top each with a fried egg. Serve immediately, piping hot.