Ingredients
Main Ingredients
- 2 teaspoons butter
- 1/2 cup minced onion (optional)
- 4 cups cooked rice (brown rice preferred)
- 2 (15-ounce) cans reduced-sodium black beans (do NOT rinse or drain)
- 1/2 – 2/3 cup Lizano sauce (Salsa Lizano)
Optional for Serving
- Cooked eggs (any style)
- Sliced tomato or avocado
- Fresh cilantro
- Reduced-fat sour cream
- Hot sauce
Instructions
- Melt Butter: Melt 2 teaspoons of butter in a large nonstick skillet over medium heat to prepare the base for cooking the vegetables and rice.
- Cook Onion: Add minced onion if using, and sauté until it starts to soften but does not brown, approximately 2 minutes, stirring occasionally to ensure even cooking.
- Warm Rice: Add the 4 cups of cooked brown rice to the skillet and cook for 1 to 2 minutes until the rice is warmed through, mixing well with the onions.
- Add Sauce and Beans: Stir in 1/2 to 2/3 cup of Lizano sauce evenly through the rice and onions. Then add the black beans directly from the can, including about 2 tablespoons of the reserved bean liquid, to keep the mixture moist. Cook everything together until heated through.
- Serve: Plate the gallo pinto either as a side dish or as the main course. Optionally top with cooked eggs, fresh tomato or avocado slices, minced cilantro, reduced-fat sour cream, and a dash of hot sauce for added flavor.
Notes
- Do not rinse or drain the black beans; use them straight from the can with their liquid to enhance the dish’s flavor and moisture.
- Using brown rice gives the dish added fiber and nutrients, but white rice can be substituted if preferred.
- Lizano sauce is a key seasoning ingredient; it can be found in Latin American grocery stores or online.
- This dish pairs wonderfully with eggs and fresh vegetables for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Central American
- Diet: Vegetarian
