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Costa Rican Rice n' Beans

This can be served for any meal, but is especially loved for breakfast in Costa Rica. Why do I ask you to cover when cooking? It keeps in a bit of moisture, which makes it more tasty when eating. 

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2 to 3 T. vegetable oil or olive oil

1 medium green or red bell pepper, finely diced

1 medium onion, finely chopped

1 to 3 cloves garlic, minced

3 c. cooked cold long grain rice, either brown or white

1 and 1/2 c. *cooked pinto beans or black beans, drained....but do NOT rinse

 

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up to 1/2 tsp. each: black pepper and ground cumin

up to 1 tsp. each: sea salt and oregano 

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1 to 3 tsp. worcestershire sauce

couple or so dashes cayenne if desired

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Heat oil in a nonstick fry pan on medium heat.  Add bell pepper and onion; cook, covered, stir as needed, for 5 to 8 minutes.  Stir in minced garlic, cook 30 seconds. Add cooked rice, beans, the seasonings. Heat on low, covered, stirring as needed, about 5 minutes.  Mix in the worcestershire sauce and cayenne to taste. Makes 4 servings.

 

Can put a few small dollops of sour cream on top of each serving, and lightly spread.

Another idea would be a bit of lime juice dribbled over, or maybe some salsa.

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*this is the equivalent of 1 can of beans, drained. But I do encourage you to make your own beans from dried, and save money. So easy to cook in a crock pot.

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NOTE: for an optional idea, try this dish with a cooked egg in the middle of each serving. 

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