Jimena Rosés-Sierra
Prep Time
10 minutes
Cook Time
30 minutes
Prep Time
10 minutes
Cook Time
30 minutes
  • 2cups cooked ricenot fresh
  • 2cups cooked black beans
  • 3tablespoons oliveor vegetable oil
  • 2-3 garlic clovesminced
  • 1/2 onionmedium, diced
  • 1 red bell pepperor combination of different-colored peppers, diced
  • 1/2cup bean cooking oilor liquid from canned beans
  • 1/2teaspoon salt
  • 1/2tablespoon pepper
  • 1/2cup cilantrochopped
  • 2tablespoons salsa lizanofound at jungle jim’s $5 quart bottle
  1. In a large, deep cast-iron or heavy bottomed pan, heat the olive oil over medium heat. Add the rice and sauté for about 10 minutes, stirring often.
  2. Add the onion, and when it’s begun to soften, add the garlic, and bell pepper, Sauté for 6 to 8 minutes, or until the onion is translucent and vegetables have become nearly tender.
  3. Stir in the beans and cooking liquid, salt and pepper and 2 tablespoons of Salsa Lizano.
  4. Cook until most of the liquid is absorbed but the mixture is still moist, about 10 to 15 minutes. If it begins to dry out, add a bit more bean liquid. Stir in the chopped cilantro and remove from the heat.
Serving Suggestions
  1. Gallo Pinto can be eaten at any time of day at any meal but is typically a breakfast staple, served alongside eggs (scrambled or fried), corn tortillas, fried plantains, and natilla (nah-TEE-jah, similar to sour cream but a little bit creamier with a sweet aftertaste).