Gallo Pinto

Step by stepInstructions

1. Heat the oil in a large skillet over medium heat and sauté the onion and bell pepper until soft, about four minutes.
2. Add the beans with their broth and simmer for three to four minutes, mashing them lightly with a spoon.
3. Stir in the rice, coating every grain with the bean mixture, and cook for five to seven minutes, stirring often, until the rice is tinted and starts to crisp.
4. Season with the lizano-style sauce and salt, then fold in the chopped culantro and cook one minute more.
5. Serve hot with natilla, fried eggs, and warm corn tortillas on the side.