1. Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2-3 minutes, or until cooked through. 2. Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through. 3. Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot. 4. Variations: 5. •Casamiento (Salvadoran black beans and rice): Use black beans instead of red beans. 6. •Nicaraguans on the Caribbean coast use coconut oil instead of regular vegetable oil. 7. •Stir in some chopped cilantro. 8. •Add a few dashes of bottled pepper sauce or Worcerstershire sauce for added flavor. ---------------------------------------------------------------------------
Nutrition
Ingredients
