Beans and Rice (Costa Rican Gallo Pinto)

Gallo pinto means "spotted rooster" - apparently the combination of black or red beans and rice resemble a certain type of chicken with speckled black and white feathers. It's basically an excellent way to use up leftover rice and beans, and it's often served for breakfast with a fried egg (basically leftovers, reheated) or fried plantains on the side. One popular and attractive method for serving gallo pinto is to pack it into a lightly oiled bowl (in order to mold it into a dome shape), and then invert it onto the plate.

2 Tbsp. vegetable or olive oil
1 medium onion, finely diced
2 cloves garlic, minced
¼ cup fresh cilantro leaves, chopped
1 medium red bell pepper, finely diced
1 tsp. cumin
2-3 tsp. Salsa Lizano or substitute Worcestershire sauce
2 cups black or dark red beans, cooked with liquid
2 cups white rice, cooked
dash sea salt
black pepper, freshly ground

Garnish:
fresh cilantro, chopped

Place the oil in a large skillet over medium heat. Add the chopped onion, the garlic, the red pepper, and the chopped cilantro. Cook, stirring often, until vegetables are soft and fragrant. Add the cumin and salsa lizano (or Worcestershire sauce) and cook for 2-3 more minutes.

Add the beans and their liquid, and cook for 1 minute.

Add the rice and stir until rice is well mixed with the beans and there are no clumps of rice.

Cover skillet, lower heat, and let mixture simmer for 1-2 minutes, until rice is heated through.

Season with salt and pepper to taste, adding more salsa lizano or worcestershire sauce to taste. Garnish with fresh cilantro before serving.