Gallo Pinto (Rice and Black Beans)

Ingredients

• Cooked white rice, preferably day-old 600 g
• Cooked black beans, drained 450 g
• Bean cooking liquid 120 ml
• Vegetable oil 3 tbsp
• Onion, finely chopped 1 medium (130 g)
• Red bell pepper, finely chopped 1/2 (80 g)
• Garlic, minced 3 cloves (12 g)
• Fresh cilantro, chopped 15 g
• Salt to taste

Instructions

1. 1

   Heat the oil in a large frying pan over medium heat and fry the onion and bell pepper for 5 minutes until soft.

2. 2

   Add the garlic and fry for 1 minute more.

3. 3

   Add the black beans with the bean cooking liquid and simmer for 3-4 minutes, until the liquid has reduced by about half and turned dark.

4. 4

   Add the cold rice, breaking up any clumps, and fold it into the beans until every grain is colored by the bean liquid.

5. 5

   Cook for 5-8 minutes, stirring now and then, until the rice is hot and the mixture is fairly dry; season with salt.

6. 6

   Stir in the cilantro and serve hot, for breakfast with fried eggs and sour cream or as a side to meat or fish.