Gallo Pinto (Breakfast Rice & Beans)

Ingredients:
2 tablespoons chopped onion
1 tablespoon chopped green or red pepper
1 tablespoon of light tasting olive oil
3 cups cooked rice
1 can black beans in their juice (or one cup of left-over cooked beans in their juice)
1 tablespoon Salsa Lizano (worcestersire is an okay substitute)
2 tablespoons chopped cilantro

Directions:
Sautée onion and green pepper in olive oil until tender. Add cooked rice and cook and until heated through. Add beans and a little bit of juice. Add Salsa Lizano. Cook for about 5 minutes on medium heat until bean has been absorbed by rice. If too dry, add more bean juice. Gently fold in cilantro and serve.

This is a typical breakfast meal in Costa Rica, but is delicious anytime of the day. It is a great way to use up left over rice. We typically serve it with sour cream, fresh cheese, a fried egg and corn tortillas or bread. This recipe was requested by my dear friend Cheryl. I'll post a photo with it the next time I make it! :) Enjoy!