Gallo Pinto (Beans and Rice)

Ingredients

• 3  bay leaves 
• 15 ounce black beans drained canned
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic cloves chopped
• 0.5 teaspoon ground cumin 
• 6 servings bottled pickapeppa sauce 
• 0.3 teaspoon pepper 
• 0.8 cup bell pepper red chopped
• 1 cup parboiled rice long-grain uncooked
• 0.3 teaspoon salt 
• 1 cup onion sweet chopped
• 6 servings tangy tamarind sauce 
• 1 tablespoon vegetable oil 
• 2 cups water 
• 0.8 cup bell pepper yellow chopped

Equipment

• frying pan
• sauce pan

Directions

1. Combine the first 3 ingredients in a medium saucepan, and bring to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard the bay leaves. Set rice aside.
2. Heat oil in a large nonstick skillet over medium heat.
3. Add onion and next 6 ingredients (onion through garlic); saut 5 minutes or until tender.
4. Add rice, cilantro, and beans, and cook 3 minutes or until thoroughly heated, stirring occasionally.
5. Serve with Tangy Tamarind Sauce or Pickapeppa sauce.