Here's a great way to use leftover rice and beans. Serve with fried or scrambled eggs and fried sweet plantains on the side, if desired.
2 tbsp. vegetable oil
1 small onion, finely chopped
1 strip bacon, finely chopped (optional)
2 to 3 sprigs cilantro, finely chopped
1 bay leaf
2 cups cooked white rice
2 cups cooked black or small red beans with juice, or 1 can (16 oz.) with juice
1/2 tsp. salt
Tabasco or Worcestershire sauce
1. In a large skillet, heat oil over medium heat. Add onion, bacon (if using), cilantro, and bay leaf and cook until onions have softened, 1 to 2 minutes.
2. Stir in cooked rice, beans with juice, and salt. Cover and cook, stirring occasionally, over medium-low heat until all juice has been absorbed, 6 to 8 minutes.
3. Discard bay leaf before serving. Sprinkle with Tabasco or Worcestershire sauce to taste.