Gallo Pinto
A rice and bean dish cooked together with onions, peppers, and seasonings until the grains are infused with savory spices. Served warm as a breakfast or side, with swappable bean, grain, and protein components.
Ingredients
Method
Dice the onion and bell pepper into small, even pieces. Mince the garlic. Chop fresh cilantro and set aside.
Heat olive oil in a large skillet over medium heat.
Add the diced onion and bell pepper to the hot oil. Sauté for 5 minutes until the vegetables begin to soften, stirring occasionally.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the cooked rice and cooked beans to the skillet. Stir to combine all ingredients evenly.
Pour in the Worcestershire sauce and season with salt and black pepper. Stir well and cook for 3–5 minutes, stirring frequently, until the dish is heated through and the grains absorb the seasonings.
Divide the gallo pinto among serving bowls or plates. Garnish with fresh cilantro and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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