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Gallo Pinto Recipe

5 from 7 votes

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.

Prep Time: 5

Cook Time: 15

Total Time: 20

Yield: 5 servings

Course: Breakfast, Side Dish

Cuisine: Central American, Costa Rican, Nicaraguan

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

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.

Notes

This recipe is made with leftover cooked white rice and black beans, be sure to cook the rice and beans ahead of time.

Nutrition

Serving: 1cup, Calories: 266kcal, Carbohydrates: 52g, Protein: 9.5g, Fat: 1.5g, Saturated Fat: 0.5g, Sodium: 458mg, Fiber: 5.5g, Sugar: 2g

- WW Points: 4

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