Spicy Black Beans and Rice

I'm not good at making chili and some of my Mexican food is sketchy, but I lived with a family in Costa Rica for a month where every meal could include the staple of Gallo Pinto (literally means painted rooster). Thats a subtly flavored black beans and rice that will keep you going for a long time.

I really don't do subtle when it comes to food. The more flavors exploding on my taste buds, the better. So here's my version of  Gallo Pinto:

Ingredients

6 cups of cooked whole grain rice
2 cans of Bush's Black Beans-rinsed and drained.
1/.2 large yellow onion-Vidalia if possible-chopped-but not minced.
1/2 cup chopped red bell peppers
1 clove of garlic-minced or a pinch of garlic powder
1 can of chicken broth
1 dried red chile pepper-chopped so the seeds are all seperate.
2 tablespoons canola oil
1/2 teaspoon of salt
1 teaspoon of molasses or brown sugar
1/4 teaspoon of oregano
2 tablespoons of bacon bits-smallish pieces
1 tablespoon of Cholula hot sauce (Frank's is acceptable too)

Take a large non-stick pan, a little smaller than a stock pan. Warm the oil on medium heat, add the onions and bell peppers. Cover and let them carmelize-stirring occasionally. Add garlic, red chile and salt, pepper, oregano, and molasses. Stir, cover and let cook until thorougly "perfumed" (about 4-5 mins). Add chicken broth, stir and let simmer for 5 minutes. Add the rice, mix thoroughly and let it cook for 5 mins. Add beans now and mix thoroughly and turn the heat to low-make sure the pot is covered. Keep an eye on it stirring about...you guessed it--every 5 minutes. Add the bacon bits about 15 minutes after covering. It takes about 30 minutes for all of the flavors to permeate the beans.  There should be an almost light gravy that develops, I prefer to let that cook down some so there is very little broth left, but taste it and see.

Serves about 4 really hungry people.

Serving suggestions: Sprinkle with Mexican Rancherito crumbly cheese or any kind of Parmesan and eat it as is. Its a spicy dish-so a dollop of sour cream is a nice contrast. A garnish of chopped cilantro and Roma tomatoes adds a nice contrast. My favorite way to eat it is with 2 eggs cooked over easy on top for breakfast. It makes for a substantial breakfast and is chocked full of protein and fiber.