Gallo Pinto

Ingredients11

• cooked white rice500 g
• cooked black beans300 g
• bean cooking liquid80 ml
• onion1
• red bell pepper1
• garlic2 cloves
• vegetable oil2 tbsp
• Worcestershire-style sauce1 tbsp
• ground cumin1/2 tsp
• fresh cilantro15 g
• salt1 tsp

Method

1. Finely chop the onion and bell pepper, mince the garlic, and chop the cilantro.
2. Heat the oil in a wide skillet over medium heat and cook the onion and bell pepper until soft, about 5 minutes.
3. Add the garlic and cumin and cook for 1 minute until fragrant.
4. Stir in the beans with their liquid and the sauce, and simmer until the liquid reduces slightly.
5. Add the rice, breaking up clumps, and fold everything together until heated through and lightly colored.
6. Season with salt, stir in the cilantro, and serve hot.