Gallo Pinto Breakfast

Step 1

Dice the onion half by first cutting it in half lengthwise, then cutting thin slices crosswise into 1/4-inch cubes—about the size of small pea pieces.

Step 2

Chop the cilantro into small pieces, roughly 1/4-inch wide, by stacking leaves and slicing with a sharp knife.

Step 3

Pour 2 tablespoons of olive oil into a 10-inch skillet and set the heat to medium-high; wait until the oil shimmers and slides quickly when you tilt the pan, about 60 seconds.

Step 4

Add the diced onion to the hot oil and stir constantly for 2 minutes until the pieces turn soft and translucent, with no white showing.

Step 5

Pour in the cooled rice and use a wooden spoon to break up any clumps by pressing and stirring; cook undisturbed for 3 minutes so the bottom browns into a golden, crispy layer.

Step 6

Add the black beans and stir everything together with the Worcestershire sauce for 2 minutes until the beans are heated through and well mixed.

Step 7

Remove the skillet from the heat and stir in the chopped cilantro, mixing gently until evenly distributed.

Step 8

Divide between two plates and serve immediately while the rice is still warm and crispy on the edges.