Gallo Pinto I

Rinse the dried black beans under cold water and sort through them to remove any debris. Drain well.

Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the diced onion and chopped sweet pepper (if using) and sauté until softened, about 3-4 minutes.

Add the sorted black beans to the pot along with the chicken broth or water. Bring to a boil, then reduce heat and simmer covered for 30-40 minutes until the beans are tender and cooked through.

Meanwhile, rinse the white rice under cold water until the water runs clear, then drain thoroughly.

Once the beans are tender, add the rinsed rice to the pot along with the salt and ½ teaspoon of salt (or more to taste). Stir well to combine.

Bring the mixture back to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.

Chop the fresh cilantro and gently fold it into the cooked rice and bean mixture.

Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the rice and bean mixture in batches and fry, stirring frequently, until the mixture is heated through and begins to lightly brown, about 3-5 minutes per batch.

Transfer the fried Gallo Pinto to a serving platter and serve hot as a side dish or light meal.