Make rice (I did 1.5cups uncooked...all about that leftover life)
While rice is cooking, sauté sliced red onion in olive oil until soft. Add garlic and cook until the onions begin turning deep brown in some spots.
Add 1 can fire roasted diced tomatoes, one 10oz can of diced tomatoes and green chilis, and 1 small can of drained black beans. Season with salt, pepper, cumin, a bit of cayenne, and a bit of chili powder. Cook for about 15-20 minutes until liquid is slightly reduced.
Add the rice to the sauce and stir with a wooden spoon until coated in sauce. Stir in chopped cilantro. Keep warm.
In a hot skillet, cook hanger steaks (seasoned with salt, pepper, and cumin) to your desired temp. Remove from pan and rest for 5 minutes. Wipe out skillet. Cook egg, sunny side up (or however you want it). Chop steak, slice a radish, and slice a scallion.
Divide rice between bowls. Top with steak, egg, radish, and scallions. Sprinkle a bit of remaining chopped cilantro on top. Enjoy!
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