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Heat oil in a large skillet over medium-high heat until shimmering.
Sauté chopped bell pepper and onions until peppers are soft and onions are translucent, about 6-8 minutes.
Add minced garlic and cook for 1 minute, until fragrant.
Add black beans, reserved cooking liquid, and Salsa Lizano, stirring to combine.
Simmer for 5 minutes, until slightly thickened and little bit of the liquid is evaporated.
Gently stir in cooked rice and cook until heated through and most of the liquid is absorbed, about 3-5 minutes.
Stir in chopped cilantro.
Season to taste with additional Salsa Lizano, if desired, and serve.
NOTE: If making an Essential Sandwich with this, add: chopped pickled jalapeños, ¼ cup diced tomatoes, and a splash of soy sauce & rice vinegar. For the beans, use 1 cup black beans with ¾ cup of the black bean liquid reserved, and 1 cup pinto beans. For the rice, use Lundberg’s Wild Blend gourmet rice (it contains a mixture of brown rice, sweet brown rice, Wild rice, red rice, and black rice).