Smoky Bacon & Bean Rice Bowl with Fried Eggs

A hearty, smoky one-pan meal layered with crispy bacon, seasoned beans, and fluffy rice, crowned with a perfectly fried egg for each person.

Let's cook

1. Cook 2.5 cups of rice according to package instructions, seasoning the water with a pinch of salt. Once done, fluff with a fork and set aside.
2. While rice cooks, slice 10 strips of bacon into small lardons and fry in a large skillet over medium-high heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
3. Add two 15oz cans of drained and rinsed beans to the bacon fat in the skillet. Season generously with salt, pepper, 1 tsp cumin, and 1 tsp smoked paprika. Stir and cook for 5 minutes until the beans are heated through and lightly caramelized.
4. Return the crispy bacon to the skillet with the beans, stir to combine, and reduce heat to low to keep warm.
5. In a separate non-stick pan, heat a drizzle of cooking oil over medium heat. Fry 5 eggs one or two at a time, seasoning each with salt and pepper, cooking until whites are set but yolks are still runny (or to preference).
6. Divide the cooked rice evenly among 5 bowls. Spoon a generous portion of the smoky bacon and beans over each bowl of rice.
7. Top each bowl with a fried egg, a handful of fresh torn lettuce, and a good sprinkle of shredded cheese. Serve immediately.