This traditional breakfast dish combines leftover rice and beans with fried onions, peppers, and a secret ingredient that is very important to Costa Rica
Ingredients
2tsp vegetable oil
2cup white rice (cooked and leftover from night before)
1.5cup black beans (cooked the night before)
1/4cup bean juice or water (reserved from cooking the beans)
1/4cup yellow onion (chopped)
1clove garlic (minced)
1/4cup red pepper (chopped)
1/4cup cilantro
2tbsp Salsa Lizano
Instructions
Night Before
1
Cook rice and black beans.
2
Reserve the cooking liquid of the beans. Refrigerate all overnight.
Make Gallo Pinto
3
Heat vegetable oil in skillet over medium heat.
4
Add chopped onion, garlic, red pepper, cilantro, and salt.
5
Cook until onions are translucent
6
Add black beans with reserved liquid and toss well.
7
Add cooked rice and toss until the rice breaks up and everything gets heated.
8
Add Salsa Lizano and mix well.
Keywords:
Gallo Pinto, Rice, Beans, Rice and Beans, Costa Rican, Breakfast, Leftovers, Central American, Salsa Lizano, Latin American
