Latin American · easy

Gallo Pinto

Name: Gallo Pinto
Total time: 25 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 3 cups Cooked White Rice (day-old preferred); 1 can Black Beans (canned, with liquid); 1/2 medium Yellow Onion; 1/2 Red Bell Pepper; 2 cloves Garlic; 2 tbsp Salsa Lizano (or Worcestershire); 1 tbsp Vegetable Oil; 2 tbsp Fresh Cilantro (optional)

Costa Rican rice and beans stir-fried with Salsa Lizano and aromatics. The essential Central American breakfast that doubles as dinner.

25 min
Total: 4
Serves: $6.50
Est. cost: 320
Cal/serving

Dietary, as tagged

Gluten-free
Dairy-free
Vegan
Meatless

Parent noteTop with a fried egg and cheese for extra protein. The mild, savory flavor is kid-tested.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Cooked White Rice (day-old preferred)3 cups
Black Beans (canned, with liquid)1 can
Yellow Onion1/2 medium
Red Bell Pepper1/2
Garlic2 cloves
Salsa Lizano (or Worcestershire)2 tbsp
Vegetable Oil1 tbsp
Fresh Cilantro (optional)2 tbsp

Method

01
Heat oil in a large skillet. Sautee diced onion, bell pepper, and garlic until soft, about 4 minutes.
02
Add cooked black beans (with a few tablespoons of their liquid) and stir 2 minutes.
03
Add cooked rice and toss everything together over medium-high heat for 5 minutes until rice gets slightly crispy.
04
Add Salsa Lizano (or Worcestershire sauce) and stir to coat evenly.
05
Serve with a fried egg on top, sliced avocado, and hot sauce.

320
Calories: 12g
Protein: 52g
Carbs: 8g
Fat