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Gallo Pinto

This recipe appeared in Of Rice and Men in our Spring 2024 issue.

Courses
Ingredients
  • 3 cup cooked day-old white rice
  • 1.5 cup day-old black or red beans (can use canned beans)
  • bean broth from fresh-cooked beans, or water
  • 1 onion, diced
  • 1 red pepper, diced
  • cilantro
  • bottle of Salsa Lizano
  • sea salt
  • vegetable oil or olive oil
Instructions

  1. Heat oil in a large skillet over medium heat.  Add onion, pepper, and salt. Lightly cook until the onion is translucent. You have just made sofrito! 

  2. Add cooked rice, stir well, add beans and seasonings. Stir well; if the mix is dry, add liquid. Mix in cilantro. Serve with egg, avocado, and plantains.

Read it online: https://www.capemaymag.com/recipe/gallo-pinto/
Chef Jon Davies
Chef Jon Davies
Executive Chef