Costa Rican rice and beans

Serves 6-8

3 cups cooked white rice
2 cups black beans (canned), drained
2 tbsp shallots, minced
3 bell peppers, diced
3 tbsp Canola oil
1-2 tbsp Worcestershire sauce
1/2-1 tbsp Tabasco sauce
Kosher salt and freshly ground black pepper to taste
1/2 cup cooked bacon, crumbled
1 bunch fresh cilantro leaves, washed, chopped

Sauté shallots and pimiento pepper in skillet on medium heat until shallots looks translucent, about 3 minutes.  Add beans and bacon and sauté another 2 minutes.  Add rice, mix well, and sauté another 3 minutes.

Season with Worcestershire, Tabasco, cilantro, salt and black pepper.  Mix well.