Preheat oven to 400ºF (205ºC). Line a baking sheet with parchment paper or a silicone mat.

Prepare Carrots: Peel and slice carrots into 1/4-inch slices. I used small and thin rainbow carrots I found at the farmers market and just sliced them in half, lengthwise. Toss carrots with 1/2 tablespoon olive oil and a pinch of salt. Spread carrots onto a baking sheet and bake for 8 to 12 minutes, when the carrots can be easily pierced with a fork.

Prepare Eggs: To hard boil the eggs, fill a medium saucepan 3/4 full with water and bring water to boil. Add eggs into boiling water and cook for 6 to 8 minutes for soft boiled eggs or 10 to 12 minutes for firmer yolks. To steam the eggs, fill a small pot with 1 1/2 inches of water. Fit a steamer basket on the pot and bring water to boil. Add eggs and steam for 6 to 8 minutes for soft boiled eggs or 8 to 10 minutes for firmer yolks. Run eggs under cold water before peeling.

Prepare Sauce: Heat 1 tablespoon of olive oil in a large pan or skillet over medium-high heat. Add onions and cook for about 2 minutes, until they start to soften. Add peppers and cook for 4 to 5 minutes, until they soften. Add a pinch of salt and sliced garlic and cook for another minute. Turn off heat and let the vegetables cool in the pan for 10 minutes. Transfer vegetables into a food processor. Add remaining tablespoon of oil, garlic, cilantro, scallions, lemon juice, vinegar, paprika and honey to a food processor. Mix until you get a sauce, scraping down the sides if necessary. Taste and season with salt, if necessary.

In a large bowl, mix sauce with rice. I used about 3/4 of the entire batch and left some extra to serve on the side. If your rice is cold, heat it in the microwave for 1 to 2 minutes first. Mix in the beans. You can also heat the beans in the microwave, if you like. Season with more salt and pepper to taste. Serve rice with roasted carrots and eggs.