Costa Rican spicy rice and beans with bacon, bell peppers and cilantro (video)
1 cup finely chopped onion
3/4 cup diced multicolored bell peppers
1/2 cup finely chopped cooked bacon
1/2 to 1 cup canned black beans, drained and rinsed
3/4 to 1 cup washed, finely chopped cilantro incl. stems
2 tablespoons canola oil
1 1/2 tablespoon Lizano sauce (or Worcestershire sauce)
1/2 tablespoon Tabasco sauce
Kosher salt and freshly ground black pepper
2 cups long-grain white rice cooked in fat-free, low-sodium chicken stock
1/2 cup roughly chopped cilantro leaves for garnish
Sauté the onions, peppers, bacon, beans, and cilantro in the oil over medium-high heat for about 3 minutes. Season with Lizano sauce (or Worcestershire or both), Tabasco sauce, salt, and pepper. (Keep in mind that the seasoning sauces already contain salt, so salt with a light hand.) Continue sautéing for 2 more minutes.
Add the rice gradually, making sure it gets well coated with sauce. Use a firm spatula to break any large clumps of rice. Sauté for 2 minutes. Taste and adjust seasonings, if needed.
Serve the gallo pinto garnished with cilantro leaves.