Gallo pinto

Name: Gallo pinto
Ingredients: 2/3 Cup Black Beans; 1 1/4 cup Rice; 2 tablespoons Onion; 2 tablespoons Pepper; 2 tablespoons Cilantro; 1/2 tsp Salsa Lizano; 1/2 tsp Salt; 1/2 tsp Cumin; 1/4 tsp Pepper

Vegetarian

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If you are looking for a reliable vegetarian recipe, this Gallo pinto is one to keep: 9 ingredients, 4 simple steps, ready in roughly under an hour. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.

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Gallo pinto — Vegetarian recipe — Gallo pinto

Level Medium

Ingredients

⅔ cup Black Beans
1 ¼ cup Rice
2 tbsp Chopped Onion
2 tbsp To taste Pepper
2 tbsp Cilantro
½ tsp Salsa Lizano
½ tsp Salt
½ tsp Ground Cumin
¼ tsp To taste Pepper

Method

Heat up a pan over medium high heat, add olive oil and let it get hot. Add onions, peppers, cilantro, garlic, cumin, salt and pepper, cook for 3 to 5 min until onion is translucent.
Mix in the beans, stir and reduce heat to medium, add the Lizano sauce, stir and cook for 5 more minutes.
Add the rice, stir and cooked for a few more minutes, to incorporate all the flavors in the rice. The time to cook it I will depend of how you like your gallo pinto, some people like it a little wet and some other like it a little toasted or dry.
I prefer it not too dry, so I cook it for about 5 to 7 min.

Tips for the best Gallo pinto

Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Read the whole method before you start and measure out the 9 ingredients first — it keeps the pace relaxed once the heat is on.
Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.

Variations

Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.

Serving ideas

Pairs well with a simple salad and a glass of something cold.

Storage

Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.

Frequently asked questions

Is this Gallo pinto recipe medium to make?

It is rated medium: 9 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.

Can I make Gallo pinto ahead of time?

You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.

What can I substitute for black beans?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Recipe data via TheMealDB — source