In a large skillet, heat the 2 tablespoons of oil over medium heat. Add the chopped red bell pepper and chopped yellow onion. Sauté for about 5 minutes, or until the onion becomes translucent and the bell pepper softens.
Stir in the minced garlic and cook for an additional minute, just until fragrant.
Add the black beans along with the 3/4 cup of reserved cooking liquid to the skillet. Pour in the Salsa Lizano and stir everything together. Allow it to simmer for about 5 minutes.
Add the cooked rice to the skillet. Gently fold the rice into the mixture, ensuring that it’s evenly coated. Cook for another 5-7 minutes until heated through.
Remove the skillet from heat and stir in the chopped fresh cilantro. Taste and adjust the seasoning as needed.
