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Drain black beans, but reserve the bean broth from the can, and set aside.
Sauté Veggies: Heat a skillet over medium high heat. Add oil. Once hot, add butter, bell pepper, onion and celery and sauté for 5 minutes. Add garlic and cook 1 minute.
Add salsa lizano, black beans, ¼ cup bean broth from the can, chicken bouillon, and cumin. Simmer for 5-8 minutes, until most of liquid evaporates.
Add rice and gently fold in to combine. Cook on low for 10 minutes, tossing occasionally by scrapping up from the bottom of the pan and gently flipping it. Taste and season with salt and pepper, if needed. Add cilantro and toss in to combine.
Serve with a warm tortilla on the side, fried or scrambled eggs, or fried plantains.