Calentado Rice and Beans Breakfast Skillet

Dice the tomatoes and yellow onion. Mince the garlic cloves. Chop the bell pepper into small pieces.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 4 minutes.

Add the minced garlic and cook for 1 minute until fragrant. Add the diced tomatoes and chopped bell pepper, season with salt, and cook down until everything becomes a thick, jammy sauce, about 8 minutes. This is your hogao.

In the same large skillet over medium-high heat, add the remaining tablespoon of olive oil. Add the cooked white rice and black beans, pressing them into the pan to allow browning.

Let the rice and beans sit undisturbed for 3-4 minutes to develop a crispy bottom, then stir and press again. Season with cumin, salt, and black pepper.

Continue cooking, stirring occasionally, until the rice and beans are nicely crisped and heated through, about 8 minutes total.

Remove from heat. Squeeze fresh lime juice over the entire skillet and toss with chopped cilantro.

Slice the avocado and arrange on top or serve alongside. Serve immediately while hot and steaming.