Costa Rican Beans and Rice

 It's not easy to make beans and rice taste other than meh, but this recipe from Ale Mendez does the trick. A fast, nutritious and really cheap meal. The addition of poached eggs makes a dinner and not just a side dish. (Revised 6/18/19)

Ingredients:
3/4 cup rice and 1 1/4 cups water
One can of black or red beans, drained
One medium onion, chopped
One medium red bell pepper, chopped
3 Cloves garlic, minced
3 Tablespoons olive oil
1 Cup chopped cilantro, (save some for garnish)
1/2 Cup tomato sauce (8 oz. can) or handful of cherry tomatoes chopped
1 Teaspoon salt, 1/2 teaspoon fresh ground pepper

Directions:
In your soup pot, add the olive oil, the onion, bell pepper, garlic, salt and pepper and saute on medium high heat for about 4 or 5 minutes, until onions become translucent.
Add the rice to the pot, and stir for a few minutes to mingle the flavors and coat the rice. Then add the water, beans, tomatoes or tomato sauce  and heat  until boiling. Turn down to a simmer, cover, and let cook for twenty minutes. Turn off the heat, let sit for at least 5 minutes. Don't peek and take the lid off the pot. Turn off the heat. Add most of the cilantro and stir to mix.
Serve with poached eggs if wanted, a sprinkle of cayenne and black pepper, and cilantro for garnish.