Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 small onion, finely diced (about ½ cup, 75g)
  • 1/2 red bell pepper, finely diced (about ½ cup, 75g)
  • 1 clove garlic, minced (about 1 teaspoon, 5g)
  • 1 teaspoon ground cumin (5 ml)
  • 1/2 teaspoon dried oregano (2.5 ml)
  • 1 (15-ounce) can black beans, drained and rinsed (425g)
  • 1/4 cup reserved bean liquid or water (60 ml)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons vegetable oil (30 ml)
  • 2 cups cooked white rice, preferably day-old and cooled (about 400g)
  • 1/4 cup chopped fresh cilantro (about 10g)
  • Lizano sauce or Worcestershire sauce, to taste (optional, but highly recommended!)

Instructions:

  1. Heat oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes. Stir in garlic, cumin, and oregano; cook for 1 minute more, until fragrant.
  2. Stir in the drained and rinsed black beans. Add the reserved bean liquid or water. Season with salt and pepper.
  3. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing the flavors to meld.
  4. Increase heat to medium. Add the cooked rice to the skillet and stir to combine well with the bean mixture.
  5. Spread the mixture evenly in the skillet and allow it to cook undisturbed for a few minutes, creating a slightly crispy bottom layer. Stir and repeat this process 2-3 times, until the rice is heated through and some grains are slightly toasted.
  6. Stir in the chopped cilantro. Season with Lizano sauce or Worcestershire sauce to taste (if using). Serve hot.