Gallo Pinto Recipe
Make up this quick and easy authentic Gallo Pinto recipe in just 30 minutes! Lizano sauce coats black beans, rice, peppers, and onions for a flavor explosion.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner, lunch, Main Course
Cuisine: Costa Rican, Latin American
Servings: 4 servings
- 3 cups cooked rice brown or white*
- 2 Tbsp. olive oil
- 1 red bell pepper finely diced
- 1 sweet onion finely diced
- 2 cloves garlic crushed
- ⅓ cup Lizano salsa
- ½ tsp. cumin
- ¼ tsp. paprika
- ⅛ tsp. cayenne pepper
- ½ tsp. salt to taste
- 15- oz. can black beans drained
In a large skillet over medium heat add olive oil, bell peppers, and onion. Sauté for 5-7 minutes or until veggies are tender.
Add crushed garlic and continue sautéing for 1 minute.
Whisk together cumin, paprika, cayenne pepper, and salt in a small bowl.
Add rice, beans, and seasoning ingredients to the skillet. Stir to combine.
Pour Lizano salsa over rice and stir well. Cook for 5-10 minutes, uncovered, over low heat, or until rice absorbs the sauce. Serve gallo pinto with cilantro and additional Lizano salsa, if desired, and enjoy!
- Three cups cooked rice is roughly 1 cup uncooked rice. Day old rice is preferable.
- Estimated time does not take into account the time it takes to cook the rice.
- To Store: Gallo pinto stores well in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: It also freezes well if placed in a freezer-safe container for up to 4-6 months.
Calories: 358kcal | Carbohydrates: 60g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 1146mg | Potassium: 512mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1180IU | Vitamin C: 58mg | Calcium: 64mg | Iron: 3mg