Gallo Pinto

Ingredients

• 2 tbsp neutral oil
• 1 cup onion – finely chopped
• 0.75 cup red bell pepper – finely chopped
• 2 cloves garlic – minced
• 1.5 cups cooked black beans
• 0.5 cup reserved bean cooking liquid
• 1 tsp salt
• 3 cups cooked white rice (day-old) – fluffed
• 0.25 tsp black pepper
• 0.25 cup cilantro – chopped
• Salsa Lizano – for serving

Instructions

1. Finely chop the onion and red bell pepper, mince the garlic, fluff the cooked rice to separate the grains, and chop the cilantro.
2. Heat the neutral oil in a large skillet over medium heat until shimmering, 1–2 minutes.
3. Add the onion and red bell pepper; cook, stirring, until softened and translucent, 5–7 minutes.
4. Add the garlic; cook until fragrant, 30–60 seconds.
5. Stir in the cooked black beans and reserved bean cooking liquid; season with the salt. Bring to a gentle simmer and cook 3–5 minutes to meld.
6. Add the cooked white rice; fold gently to coat with the bean mixture and heat through, 5–7 minutes, until the grains are hot, speckled, and most liquid is absorbed.
7. Season with the black pepper, adjust salt to taste, and fold in the cilantro. Cook 30 seconds more, then remove from heat.
8. Let rest 1 minute, then serve hot with Salsa Lizano for serving.