1 onion, chopped
1 clove garlic, minced
2 tablespoons Worcestershire sauce
1 1/2 cups cooked black beans (or one 8-ounce can black beans, drained)
3 cups cooked long-grain white rice
Salt and pepper (optional)
1/2 avocado, sliced, for topping (optional)
Chilero hot sauce (optional garnish)
Chopped cilantro (optional garnish)
In a large skillet, heat oil over medium heat. Add onion and sauté until it starts to soften, about four minutes. Add garlic and cook for another five to seven minutes, or until vegetables are browned. Add Worcestershire sauce and beans; turn heat to low and stir. Cook for two to three minutes more. Add rice and stir to combine. Cook and stir until rice and beans are evenly distributed and heated through. Season with salt and pepper. Top with sliced avocado, hot sauce and chopped cilantro, if desired.