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Gallo Pinto

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Gallo Pinto
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Makes: 10 servings adjust



  • 2 cups Cooked Rice, preferable day old and refrigerated

Step 1

Cook rice ahead of time. Set aside if making right before - refrigerate if making a day ahead of time.


  • 2 tablespoons Vegetable Oil
  • 1 Red Bell Pepper, chopped fine
  • 1 Yellow Onion, chopped fine
  • 2 cloves Garlic, minced

Step 2

Heat oil in a large skillet over medium-high heat. Saute chopped bell pepper and onions until soft, about 6-8 minutes. Add minced garlic and cook for 1 minute until fragrant.


  • 14 cup Salsa Lizano, substitute: 1 tsp cumin, 1 tsp coriander, 1/2 tsp ginger, 2-3 tbsp worcestershire
  • 1 can Black Beans, in their liquid

Step 3

Add black beans, reserved cooking liquid and Salsa Lizano, stirring to combine. Simmer for 5 minutes, until slightly thickened and some liquid has evaporated.

Step 4

Gently stir in cooked rice and cook until heated through and most of the liquid is absorbed, but not dry, about 3-5 minutes.


  • 14 cup Fresh Cilantro, chopped

Step 5

Stir in cilantro. Season to taste with additional Salsa Lizano.
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