3 tablespoons lard or canola oil
1 medium white onion, chopped fine
2 cups cooked black beans, drained but cooking liquid reserved
2 cups long grain rice, cooked
¼ cup fresh cilantro, chopped fine (optional)
In a large skillet, heat oil to medium, add onions and sauté until edges start to brown or about 5 minutes. Add the beans and stir well, continuing to sauté beans. Add about ½ cup of the bean liquid and cook down to about half. Add the rice and mix well, making sure to get the beans and rice well mixed and stirring constantly so that the mixture does not stick. Season with salt and fresh cilantro, mix well.