Rinse rice in a fine mesh strainer and place it in a pot with 2 cups of water and salt. Bring to a boil, reduce heat to low, cover and simmer until rice is tender and water is absorbed, about 18-20 minutes.

In a skillet, heat oil over medium-high heat. Add onion, red bell pepper, and garlic, and sauté until softened, about 5-6 minutes.

Add black beans and stir to combine with the vegetables. Cook until heated through, about 3-4 minutes.

In another skillet, fry the sliced plantains over medium-high heat until golden brown on both sides. Remove from skillet and drain on paper towels.

Add shredded chicken to the skillet with the beans and vegetables, and heat through, about 5 minutes.

To serve, divide rice into 8 bowls, top with the black bean and chicken mixture, fried egg, sliced avocado, and fried plantains. Drizzle

with Lizano sauce (or Worcestershire sauce) and sprinkle with chopped cilantro. Add salt and pepper to taste.