gallo pinto (costa rica rice and beans)

Ingredients

1 large Red bell pepper minced

1 habanero minced (optional)

4-5 TB lizano salsa

1 can black beans. Drained and washed (or half can beans, half corn)

2 cups rice (measured uncooked). I use medium grain white rice that has Spanish lingo on it

1/2 TSP chili powder

1-2 TB oil

Directions

- Cook rice. can cook with chili powder now or add at the end.

- dump rice into pan and let it cool. break it all up as it dries.

- cover and refrigerate to cool and dry overnight. or don't.

- dump dried rice into largest pan you have. I use a flat roasting pan that covers two burners.

- use a spatula to break up and spread out all the rice. break up all the clumps. set pan aside for now without cooking yet.

- mince pepper as small as you have patience for

- using a separate frying pan, saute pepper in oil for two mins

- add beans and 3-4tb lizano to the saute and simmer med for 5-10 mins until thickened and reduced

- bring back the big pan of rice and put it on the burners. heat.

- add the sauted mixture into the rice and fry it up. do not add oil or water or anything; just the saute

- using a spatula, stir into rice until heated and mixed well. should only take a couple mins.

- mix in the last TB of lizano. if bland, add some more, but I've never used more than 5tb.

- salt, pepper, cayenne powder and chili powder