Costa Rican Gallo Pinto

Ingredients

• 3 cups cooked white rice, day-old
• 1 1/2 cups cooked black beans, with 1/4 cup of their liquid reserved
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 cloves garlic, minced
• 3 tbsp Salsa Lizano, or Worcestershire sauce as a substitute
• 1/4 cup chopped fresh cilantro
• Salt to taste

Before you cook

• Finely chop the onion, bell pepper and cilantro.

Steps

1. Heat the oil in a large skillet over medium heat.
2. Add the onion and bell pepper and cook for 5 minutes, until softened.
3. Add the garlic and cook for 1 minute.
4. Add the black beans along with their reserved liquid.
5. Cook for 2 minutes, mashing a few of the beans against the pan to thicken the liquid.
6. Add the rice to the pan, breaking up any clumps.
7. Stir in the Salsa Lizano, tossing everything together until the rice is evenly speckled brown.
8. Cook for 5 minutes, stirring occasionally, until heated through.
9. Season with salt to taste.
10. Stir in the cilantro just before serving.