A classic rice and bean dish from Central America. Nice with scrambled eggs, sour cream and a tortilla.
Cook the beans up in advance, using 1/2 stock cube (chicken or beef) in the cooking water. In Costa Rica, they use black beans; in Nicarauga, they use red. Reserve some of the bean cooking water to add to the mixture in the event you should want to moisten it a bit. Instead of Salsa Lizano, you can use Worcestershire sauce. The taste will be different, but still good in its own way. Instead of Tabasco sauce, you can use any chile or pepper sauce: this dish isn't meant to be fiery hot, though. Easily doubled or tripled or more. In Central America, this dish is served any time of day, with any meal.