• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 4
    OK

    Gallo Pinto

    Here's a great way to use leftover rice and beans. Serve with fried or scrambled eggs and fried sweet plantains on the side, if desired.


    Ingredients
    2
    tablespoons
    vegetable oil
    1
    small onion, finely chopped
    1
    strip
    bacon, finely chopped
    3
    sprigs
    cilantro, finely chopped
    1
    bay leaf
    2
    cups
    cooked white rice
    2
    cups
    cooked black or small red beans with juice
    1/2
    teaspoon
    salt
    2
    sprigs
    cilantro, coarsely chopped
    tabasco or worcestershire sauce
    Directions
    In a large skillet, heat oil over medium heat. Add onion, bacon (if using), cilantro, and bay leaf and cook until onions have softened, 1 to 2 minutes.
    Stir in cooked rice, beans with juice, and salt. Cover and cook, stir occasionally, over medium-low heat until all juice has been absorbed, 6 to 8 minutes.
    Discard bay leaf before serving. Sprinkle with Tabasco or Worcestershire sauce to taste.

    The base number of servings for this recipe is 4
    OK

    Categories 

    ClassicSide Dish

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