Step 1

Start with the sofrito: Heat oil in a large skillet over medium heat.  Add the onion, bell pepper, cilantro and salt. Cook until the vegetables are soft.

Step 2

Add the beans with the liquid, Salsa Lizano and cumin and stir, bring to a boil and simmer 1 minute.

Step 3

Add the cooked rice to the skillet and stir to combine and cook 2 to 3 minutes more until heated through.

Step 4

Serve with eggs, avocado, warm corn tortillas and/or sweet plantains, if desired.