Gallo Pinto

Ingredients

• 2 cups cooked day-old rice
• 1 can (15 oz) black beans, with a few spoonfuls of their liquid
• 1 Red Bell Pepper, finely diced
• ½ onion, finely diced
• 2 tbsp oil
• 1 tbsp Salsa Lizano (or Worcestershire sauce)
• ¼ tsp ground cumin
• Handful cilantro, chopped
• Fried eggs, for serving

Method

1. Soften the onion and Red Bell Pepper in the oil over medium heat until sweet and just starting to color, 4–5 minutes.
2. Add the beans with a little of their liquid, the cumin, and the Salsa Lizano; simmer 2 minutes so the flavors handshake.
3. Crumble in the cold rice and toss until every grain is painted and the pan sounds faintly crackly, 4–5 minutes. Cold rice fries; warm rice mushes.
4. Fold in the cilantro, taste for salt, and serve with fried eggs on top — a proper desayuno tico.