Gallo Pinto

Ingredients

• 3 cups cold cooked white rice, at least one day old
• 400g cooked black beans, drained but with 120ml of their cooking liquid reserved
• 1 medium white onion, finely diced
• 1 red bell pepper, finely diced
• 3 garlic cloves, minced
• 3 tbsp Salsa Lizano (or 2 tbsp Worcestershire sauce plus 1 tsp brown sugar)
• 3 tbsp neutral oil
• 1 small bunch coriander, leaves and tender stems chopped
• 1 tsp fine salt
• 1/2 tsp black pepper
• To serve: 4 fried eggs, 150g natilla or sour cream, warm corn tortillas, sliced avocado

Before you cook

• Break up the cold rice with your fingers so no clumps remain.
• Dice the onion and bell pepper, and mince the garlic.
• Drain the beans over a jug and keep 120ml of the dark liquid.
• Chop the coriander and set a small handful aside for the finish.

Steps

1. Set a wide frying pan over medium heat and add three tablespoons of oil.
2. Add the diced onion and bell pepper, and cook for six minutes until softened and just starting to colour at the edges.
3. Stir in the minced garlic and cook for one minute more, until it smells sweet.
4. Tip in the drained black beans along with the reserved bean liquid.
5. Pour in the Salsa Lizano and stir to coat the beans.
6. Let the beans bubble for three minutes so the liquid reduces and turns glossy.
7. Add the loosened rice to the pan and fold it through the beans until every grain takes on a grey-purple tint.
8. Season with one teaspoon of salt and half a teaspoon of black pepper, then taste and adjust.
9. Cook undisturbed for three minutes to let the base catch slightly and pick up a toasted edge.
10. Fold through most of the chopped coriander and turn off the heat.
11. Spoon onto plates and scatter over the reserved coriander.
12. Top each plate with a fried egg and a spoonful of natilla, and serve with warm tortillas and avocado.