Gallo Pinto
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
237 kcal
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Course
Side Dish, Main Course, Breakfast
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Cuisine
South American
Gallo Pinto
Description
Gallo Pinto is a traditional dish made by frying cold cooked white rice with black beans and a mix of finely diced vegetables: red bell pepper, yellow onion, celery, and garlic. The vegetables are sautéed in vegetable oil and butter until softened. The black beans are added along with their reserved broth, chicken bouillon paste, salsa lizano, and ground cumin, simmered until most liquid evaporates.Afterward, the rice is folded in and gently cooked on low heat to combine flavors, while occasionally tossing the mixture to ensure even heating and prevent sticking. Cilantro is added last to provide a fresh herb note.
This dish is often served with warm corn tortillas and optionally accompanied by scrambled or fried eggs and fried plantains, which complement the savory and slightly spicy profile.
The recipe allows for storage in the refrigerator for up to five days and can be frozen for up to three months, with instructions for reheating by adding moisture and reheating gently.
Ingredients
- 1 Tablespoon vegetable oil
- 1 Tablespoon butter
- 1 red bell pepper , finely diced
- 1 yellow onion , finely diced
- 2 ribs celery , finely diced
- 2 cloves garlic , minced
- 2 oz cans black beans , undrained
- 2 teaspoons chicken bouillon paste
- ½ teaspoon cumin ground
- 3 cups white rice cold leftover cooked
- 1/3 cup salsa lizano
- 1/4 cup cilantro finely chopped
For Serving (Optional):
- corn tortillas warm
- egg scrambled or fried
- plantain fried
Instructions
- Drain black beans, but reserve the bean broth from the can, and set aside.
- Sauté Veggies: Heat a skillet over medium high heat. Add oil. Once hot, add butter, bell pepper, onion and celery and sauté for 5 minutes. Add garlic and cook 1 minute.
- Add salsa lizano, black beans, 1/4 cup bean broth from the can, chicken bouillon, and cumin. Simmer for 5-8 minutes, until most of liquid evaporates.
- Add rice and gently fold in to combine. Cook on low for 10 minutes, tossing occasionally by scrapping up from the bottom of the pan and gently flipping it. Taste and season with salt and pepper, if needed. Add cilantro and toss in to combine.
- Serve with a warm tortilla on the side, fried or scrambled eggs, or fried plantains.
Notes
- Store cooked Gallo Pinto in the refrigerator for up to 5 days, covered.
- Reheat by sprinkling a little water and covering to re-steam on the stove or microwave.
- Freeze portions in airtight containers for up to 3 months; thaw completely in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 284mg | 12% |
| Potassium | 218mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1180IU | 24% |
| Vitamin C | 42mg | 47% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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