Gallo Pinto

Instructions

1. Prepare the base
   Heat the vegetable oil in a large skillet over medium heat. Add the diced onions and sauté for 2-3 minutes until they begin to soften. Add the bell pepper and continue cooking for another 2 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
2. Add the beans
   Add the drained black beans to the skillet, along with 2-3 tablespoons of the reserved bean liquid and the Salsa Lizano or Worcestershire sauce. Add the cumin, salt, and pepper. Stir well and cook for 3-4 minutes, allowing the flavors to combine.
3. Combine with rice
   Add the cooked rice to the skillet, breaking up any clumps with your spoon. Gently fold the rice into the bean mixture until well combined and the rice has taken on a speckled appearance from the beans. If the mixture seems dry, add a little more of the reserved bean liquid.
4. Toast and season
   Let the rice and bean mixture cook for about 5 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld and gives the rice a slightly toasted flavor, which is characteristic of authentic Gallo Pinto.
5. Finish and serve
   Stir in the chopped cilantro just before removing from heat. Taste and adjust seasoning if needed. Serve hot, traditionally alongside fried or scrambled eggs, fried plantains, sour cream, and warm corn tortillas.