Gallo Pinto - a Guillermo

Gallo Pinto – arroz y frijoles a la Guillermo

1 lb. Frijoles negros
2 cloves garlic minced
1 C minced onion
1 can tomatoes- diced
1 c grn pepper diced
6 cilantro leaves chopped
1 t worsterchire sauce
salt and pepper to taste
3 c rice
3 c water
3 T oil

Wash the beans and soak overnight. Cook the beans in water – until not quite tender. In a pot, add the garlic, onion, tomato and grn pepper and sauté until the onion is transparent ( sofrito). Add the cilantro, and the sofrito to the beans. Salt and pepper to taste and finish cooking. In a paila, bring to boil the 3 C water – use the liquid from the beans first and then add the necessary water- with salt and oil. Add the rice stirring well. Cook on high heat until the liquid begins to be absorbed. Cover and cook for about 15 min. at a med heat. Stir the rice with a fork and cook another 10 min.