Ingredients
ScaleNo serving count in the source — scale by factor
- Black Beans2/3 Cup
- Rice1 1/4 cup
- Onion2 tablespoons
- Pepper2 tablespoons
- Cilantro2 tablespoons
- Salsa Lizano1/2 tsp
- Salt1/2 tsp
- Cumin1/2 tsp
- Pepper1/4 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
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.
