Gallo Pinto

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    tablespoon canola oil

  • 1

    onion, chopped

  • 1

    red pepper, stemmed, seeded, and chopped

  • 2

    cloves garlic, chopped

  • 1

    cup cooked rice

  • 1

    cup of canned beans, with liquid

  • 4

    tablespoons Salsa Lizano (or Worcestershire sauce)

  • Salt and black pepper

  • Handful of cilantro, chopped


1. Pour the oil into a large skillet set over medium heat. Add the onion and the red pepper. Cook, stirring occasionally, for 10 minutes. The onion should be translucent and the red pepper soft. Add the garlic and cook for 1 minute. 2. Dump in the beans and the Salsa Lizano (or Worcestershire sauce). Stir, and let it cook for about 3 minutes. It should not get dry. Add more bean liquid if it does. 3. Add the rice, and stir until well coated. Season mixture with salt and pepper. Top with a sprinkling of chopped cilantro. Season with salt and pepper.


Facebook Conversations