GLOBAL VIBE: How to Make Gallo Pinto
Gallo Pinto quite literally means “Spotted Rooster” in Spanish, characterizing the speckled appearance of the dark beans against the white rice.
Gallo Pinto is typically served as part of a hearty breakfast alongside fried or scrambled eggs, with accompaniments such as sour cream, a crispy slice of white cheese (“queso frito”), plantains, sliced avocado, a corn tortilla, and a strong cup of coffee.
Here is a recipe for you to make some delicious Gallo Pinto for yourself!
2 tablespoons light-tasting oil (vegetable, mild olive, canola)
1 red bell pepper, chopped
1 small yellow onion, chopped
2 cloves garlic, minced
2 cups cooked black beans, in ¾ cup reserved cooking liquid
1/4 cup Salsa Lizano
3 cups cooked rice, preferably one day old and refrigerated
1/4 cup chopped fresh cilantro
Heat oil in a large skillet over medium-high heat until shimmering.
Sauté chopped bell pepper and onions until peppers are soft and onions are translucent for about 6-8 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Add black beans, reserved cooking liquid, and Salsa Lizano, stirring to combine.
Simmer for 5 minutes until slightly thickened liquid evaporates.
Gently stir in cooked rice.
Cook until heated through and most of the liquid is absorbed, but not dry, for about 3-5 minutes.
Stir into chopped cilantro.
Season to taste with additional Salsa Lizano (perhaps one tablespoon extra).
Enjoy your Gallo Pinto!