Rinse the 1.5 cups of rice under cold water in a fine-mesh sieve until the water runs mostly clear. This removes excess starch and helps prevent clumping.

Cook rice

In a medium saucepan, combine the rinsed rice, 3 cups water, 1 tbs olive oil, and 1 tsp salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let sit covered for 5 minutes to steam.

Prepare beans

While rice cooks, heat a 10-inch skillet over medium heat and add 1 tbs olive oil (or use the same pan later). Add the 0.5 cup chopped onion and cook for 3–4 minutes until softened. Add the 2 minced garlic cloves and 1 tsp ground cumin and cook 30–45 seconds until fragrant.

Warm beans

Add the drained and rinsed 15 oz black beans, 0.25 tsp black pepper, and a pinch of salt to the onion mixture. Stir and cook 3–4 minutes until beans are heated through. If the mixture seems dry, add 1–2 tbs water. Remove from heat and stir in 2 tbs chopped cilantro and 1 tsp lime juice if using. Keep covered to stay warm.

Fluff rice

Fluff the rested rice with a fork and keep covered until plating.

For the bacon & eggs

Cook bacon

Place an oven-safe rack on a sheet tray (optional) and arrange 8 bacon strips in a single layer, or lay them in a cold 12-inch skillet. Cook bacon over medium heat, turning occasionally, until crisped to your liking, about 10–12 minutes on stovetop or 12–15 minutes in 400°F/200°C oven. Transfer cooked bacon to a paper-towel-lined plate to drain. Reserve about 1 tbs bacon fat in the skillet; discard excess or save for another use.

Fry eggs

Wipe the skillet if there is too much bacon fat, leaving roughly 1 tsp of fat. Heat the skillet over medium-low and add 1 tsp neutral oil if needed plus 1 tbs butter. Crack 6 large eggs into a bowl and season each with a pinch of the remaining 0.5 tsp salt and 0.25 tsp black pepper. Gently slide eggs into the skillet and cook until whites are set and edges are slightly crisp, 3–4 minutes for sunny-side up. For over-easy, carefully flip each egg and cook 20–30 seconds more. For over-medium, cook 45–60 seconds after flipping. Keep eggs warm in a low oven (170°F/75°C) if necessary.

Keep warm

If serving in batches, keep cooked eggs and bacon on a plate in a warm (low oven) while finishing remaining components.

To serve

Divide the rice among 3–4 plates (about 0.375 cups rice cooked per serving if making 4). Spoon a generous portion of warm black beans over or beside the rice.

Top each plate with 1–2 cooked bacon strips (depending on servings) and 1–2 fried eggs per person. Garnish with chopped scallions and a few dashes of hot sauce if desired.

Serve immediately so eggs are warm and yolks are runny if cooked sunny-side up or over-easy.