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.

Ingredients:
3/4 cup rice and 1 1/2 cups water plus a pinch of salt
One can of black or red beans, drained
One medium/ large red onion, chopped
One medium/ large red bell pepper, chopped
3 Cloves garlic, minced
3 Tablespoons olive oil
1 Cup chopped cilantro, (save some for garnish)
1 Tablespoon Lizano sauce (Latin food market item, worth finding) or Worcestershire sauce
1 Teaspoon salt, 1/2 teaspoon fresh ground pepper

Directions:
Cook the rice with a little salt like this.
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 the cooked rice to the pot, and cook and stir for a few minutes to mingle the flavors and coat the rice. Then add the beans, the Worcestershire or Lizano sauce, and cook until hot. 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.