Gallo Pinto
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped (about 3/4 cup)
- 2 teaspoons minced garlic, as you like
- Green or red bell peppers, if you like–chop them up
- 2 cups drained and rinsed canned black beans, or soak and cook dry beans
- 1+ cup water or chicken broth
- 1½ cups long-grain white rice, cooked and drained (about 3 cups cooked rice)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons packed fresh cilantro leaves, chopped
- Up to 2 teaspoons seeded and minced jalapeño or habanero chili, optional
- Salsa, optional
Instructions
1
Warm the oil in a large saucepan set over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1-2 minutes. If using bell peppers, add them now, too.
2
Pour in the beans and 1 cup water. Raise the heat to medium-high and bring to a full simmer, stirring gently to keep the beans intact. Gently stir in the rice, salt and pepper until combined and hot, about 2 minutes. Stir in the cilantro, chili, and salsa, if desired, before serving.
