Saute the onion, pepper and salt in a pan over medium heat with oil or broth until they soften (about 3-5 minutes).
Add beans with juices. Cook until almost all the juice is gone.
Add the rice and Salsa Lizano. Stir it and let it dry up.
Turn off the heat and mix in the cilantro.
Serve with eggs, other sides/toppings or plain!
Notes
This is traditionally made with leftover beans and rice. Just make sure there is enough juice in the beans. If you are in a pinch you can use canned beans with their liquid but the end flavor won’t be as rich and savory as my homemade beans have a lot of flavor as is.
The rice is best old and cold, cooked al dente so it doesn’t absorb too much liquid and get mushy.
Salsa Lizano is traditional in this dish. You can find it online, in a specialty market or in the ethnic aisle of some grocery stores. There isn’t really a straight substitute as it is a very unique flavor but some sources online say you can use Worchester sauce. My Costa Rican friends say it’s more like A1 steak sauce. Adjust the amount for your preference as it may change depending on the beans you use.