Step 1

Heat vegetable oil in a large skillet over medium-high heat and sauté chopped bell pepper and onions about 6-8 minutes. Add minced garlic and cook for 1 minute.

Step 3

Add black beans and Salsa Lizano, stirring to combine. Simmer until some of the liquid has evaporated and the flavors have combined. Stir in cooked rice until well incorporated. Cook until heated through and most of the liquid is absorbed. Stir in chopped cilantro.

Step 5

Serve with Salsa Lizano, salt and pepper, and natilla (Costa Rican sour cream).