Costa Rican Black Beans and Rice (Gallo Pinto)

1 onion, chopped
1 clove garlic, minced
2 tablespoons Worcestershire sauce
1½ cups cooked black beans (or one 8-ounce can black beans, drained)
3 cups cooked long-grain white rice
Salt and freshly ground black pepper (optional)
1/2 avocado, sliced, for topping (optional)
Chilero hot sauce (optional)

In a large skillet, heat oil over medium heat. Add onion and sauté until it starts to wilt, about 4 minutes.
Add garlic and cook for another 5-7 minutes, or until vegetables are browned.
Add Worcestershire sauce and beans; turn heat to low and stir. Cook for 2-3 minutes more.
Add rice and stir to combine. Cook and stir until rice and beans are evenly distributed and are heated through. Season with salt and pepper to taste.
Top with sliced avocado, hot sauce and chopped cilantro.