Gallo Pinto

About This Recipe

Gallo Pinto is a hearty Central American breakfast made with leftover rice and beans, served with eggs. High in fiber, flavorful, and perfect for a quick, satisfying meal.

Ingredients

• 1 teaspoon olive oil
• 1/4 cup yellow onion (chopped fine)
• 1/4 cup red pepper (chopped fine)
• 2 tablespoons cilantro (chopped )
• 1/4 teaspoon kosher salt (plus more to taste)
• 2 cups cooked black beans (or canned black beans, drained reserving the liquid)
• 1/4 cup liquid from the beans or canned beans
• 1 tablespoon Salsa Lizano
• 1/4 teaspoon ground cumin
• 3 cups cooked white rice

Instructions

1. Start with the sofrito: Heat oil in a large skillet over medium heat.  Add the onion, bell pepper, cilantro and salt. Cook until the vegetables are soft.
2. Add the beans with the liquid, Salsa Lizano and cumin and stir, bring to a boil and simmer 1 minute.
3. Add the cooked rice to the skillet and stir to combine and cook 2 to 3 minutes more until heated through.
4. Serve with eggs, avocado, warm corn tortillas and/or sweet plantains, if desired.