1 tbsp vegetable oil

1 tbsp butter

1 red bell pepper, finely diced

1 yellow onion, finely diced

2 ribs celery, finely diced

2 cloves garlic, minced

2 (15 oz) cans black beans, undrained

2 tsp chicken bouillon paste

½ tsp ground cumin

3 cups cold, leftover cooked white rice

⅓ cup Salsa Lizano

¼ cup finely chopped cilantro

For Serving (Optional): Warm corn tortillas, Fried or scrambled eggs, Fried plantains

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Drain the black beans, reserving about ¼ cup of the bean broth for later.
Heat vegetable oil in a large skillet over medium-high heat. Add butter and let it melt.
Add the diced red bell pepper, onion, and celery. Sauté for about 5 minutes until softened and aromatic. Stir in minced garlic and cook for another minute.
Add black beans, reserved bean broth, Salsa Lizano, chicken bouillon paste, and ground cumin. Reduce heat slightly and simmer for 5–8 minutes until most liquid evaporates.
Add the cold, cooked rice and gently fold it into the bean mixture, turning from the bottom to keep the grains intact. Cook over low heat for 10 minutes, stirring occasionally, until heated through and well combined.
Stir in chopped cilantro and adjust seasoning with salt and pepper to taste.
Serve warm with corn tortillas, fried or scrambled eggs, and fried plantains if desired.

Use red beans instead of black beans for a Costa Rican variation.

Make it vegetarian by using vegetable bouillon paste instead of chicken.

Add minced chili or hot sauce for extra heat.

Ensure rice is cold before adding to prevent stickiness.

Refrigerate leftovers for up to 3 days or freeze for up to 2 months.