Costa Rican Black Beans & Rice

Lizano Salsa makes this dish. If you can't find it, its been recommended to try Vegetarian Worcestershire sauce. I got my Lizano Salsa in Costa Rica, but once I run out, I am sure to order some more online, as it is just plain delicious! Beware, this makes alot! But its great with dinner as a side dish or with a fried egg on top for breakfast!

Ingredients
1 Box 10 Minute Instant Brown Rice (cook as instructed on the box with chicken broth)
3 Can of Black Beans (drained, but not rinsed)
1 Medium Onion, chopped
1-2 Cloves of Garlic, chopped
1/2 Red Bell Pepper, chopped
1 T. Cumin
1 T. Ground Ginger
3 T. Lizano Salsa
4 Green Onions, chopped
1/2 c. Cilantro, roughly chopped

Method
Cook the entire box of rice as instructed with some chicken broth. Set aside.
In a 5Qt Pot, saute the Onion and Garlic until soft with some EVOO (throw in a dash of salt to help the softening process).
After the onions are mostly softened, add the red bell pepper and cook for about 3 minutes more.
Then add the Cumin, Ginger, and Lizano Salsa and cook for one minute.
Add the cooked Rice and Black Beans and heat through.
Right before serving, add the Green Onions & Cilanto.
Season with S&P to taste.

(Recipe makes enough for about 10 people)

Such a simple and quick way to make black beans and rice, and I've found it to be much more inexpensive than the boxed variety.

Pura Vida!