Gallo Pinto (rice and beans)

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​Gallo Pinto

2/3 cups of cook black beans (you can use can beans)
1 1/4 cup of cooked rice
2 tbsp chopped onion
2 tbsp chopped pepper
2 tbsp minced cilantro
1/2 tsp salsa lizano
1/2 tsp salt
1/2 tsp cumin
1/4 tsp pepper

Heat up a pan over medium high heat, add olive oil and let it get hot. Add onions, peppers, cilantro, garlic, cumin, salt and pepper, cook for 3 to 5 min until onion is translucent.  
Mix in the beans, stir and reduce heat to medium, add the Lizano sauce, stir and cook for 5 more minutes.
Add the rice, stir and cooked for a few more minutes, to incorporate all the flavors in the rice. The time to cook it I will depend of how you like your gallo pinto, some people like it a little wet and some other like it a little toasted or dry. 
I prefer it not too dry, so I cook it for about 5 to 7 min. 
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The best way to eat gallo pinto is with eggs, sweet plantains, cheese or avocado and of course, with a cup of coffee