Gallo Pinto Recipe

Name: Gallo Pinto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 1 tablespoon canola oil; 1/2 onion, chopped (small); 2 teaspoons garlic, chopped; 4 tablespoons salsa, lizano or 4 tablespoons Worcestershire sauce; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground ginger; salt & freshly ground black pepper, to taste; 1 red pepper, chopped; 3 cups brown rice, cooked; 2 cups black beans or 2 cups red beans, cooked

Servings: persons

1 tablespoon canola oil
1/2 onion, chopped (small)
2 teaspoons garlic, chopped
4 tablespoons salsa, lizano or 4 tablespoons Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
salt & freshly ground black pepper, to taste
1 red pepper, chopped
3 cups brown rice, cooked
2 cups black beans or 2 cups red beans, cooked

1
Heat up the oil in a skillet over medium heat.
2
Add the chopped onion and saute for a few minutes. You want it to be tender and start to brown.
3
Add the minced garlic to the onion and brown.
4
Stir the spices into onion and garlic mixture.
5
Add beans and let simmer for a few minutes, but don't let it dry out.
6
Pour in the cooked rice and mix it with the beans.
7
Enjoy topped with sour cream, chopped green onions, and cilantro, alongside Eggs (fried or scrambled), and platanos maduros.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon canola oil, 1/2 onion, chopped (small), 2 teaspoons garlic, chopped, 4 tablespoons salsa, lizano or 4 tablespoons Worcestershire sauce, and more.

Yes, Gallo Pinto falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gallo Pinto

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