Gallo pinto

Ingredients

Quantities for 4 servings.

• 600 g Cooked rice, day-old, cold
• 400 g Black beans, cooked, with liquid
• 1 piece Onion
• 1 piece Bell pepper
• 3 clove Garlic
• 3 tbsp Salsa Lizano
• 30 g Coriander
• 40 ml Vegetable oil
• 4 piece Eggs, to serve
• 2 piece Plantain, to serve
• to taste Salt and pepper

Method

1. Fry the finely chopped onion, pepper and garlic in oil until soft, five minutes.
2. Add the beans with a ladle of their liquid and warm them three minutes.
3. Add the cold rice and stir, breaking up lumps with a spatula.
4. Add the Salsa Lizano, season and fry over medium heat for seven minutes, stirring occasionally.
5. Stir in the chopped coriander and take it off the heat.
6. Serve with fried eggs, fried plantain and, if you like, soured cream or fresh cheese.