If using canned black beans, drain and rinse them, reserving 1/4 cup of the liquid. If using dried beans, cook them ahead of time until tender.

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Add the diced onions and bell peppers to the hot oil. Sauté for 3-4 minutes until the vegetables are softened and slightly translucent.

Add the minced garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.

Add the black beans along with the reserved liquid to the skillet. Stir well and cook for 2-3 minutes, allowing the beans to heat through.

Add the cold, cooked rice to the skillet, breaking up any clumps with a wooden spoon. Stir thoroughly to combine with the bean mixture.

Season with salt, black pepper, and a generous amount of Salsa Lizano (or Worcestershire sauce as a substitute). The sauce should coat the rice and beans evenly, giving them a rich brown color.

Continue cooking for 5-7 minutes, stirring occasionally, until the rice is heated through and slightly crispy on the bottom.

Fold in the fresh chopped cilantro just before serving.

Taste and adjust seasoning as needed. Serve hot as a main dish or as a side with eggs, plantains, and fresh tortillas.