Gallo Pinto is a Central American breakfast typically served with fried eggs, sour cream, and plantains. It’s made with leftover rice and black beans, so it’s quick to prepare.
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
Directions
- 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.
- Add the beans with the liquid, Salsa Lizano and cumin and stir, bring to a boil and simmer 1 minute.
- Add the cooked rice to the skillet and stir to combine and cook 2 to 3 minutes more until heated through.
- Serve with eggs, avocado, warm corn tortillas and/or sweet plantains, if desired.
