A refrito is the first step for many Ecuadorian main dishes (like Seco de Pollo and Estofado, to name a few).
You can mix it up and modify as needed. The onion and bell pepper can really be any color. The traditional way is with a white onion and red or green bel pepper, as pictured below.
1 white onion
1 bell pepper (any color)
2 garlic cloves
2 tablespoons of olive oil
1. Finely chop or cube the onion, bell pepper, tomato and garlic cloves.
2. In a pan or pot on medium heat, add 2 tablespoons of olive oil and add in the chopped onion. Cook for 2-3 mins or until they start to become soft and translucent. Next, add the bell pepper and cook for 2-3 mins.
3. Add the tomato and garlic last and let simmer for 2 mins until all components are cooked thoroughly.