Ingredients
- 3 to 4 cups cooked rice (white)
- 2 cups black beans (with some cooking liquid, about 1/2 cup?)
- 1 tablespoon butter (or vegetable oil)
- 4 ounces white onion (1/2 onion, finely diced)
- 3 ounces bell pepper (1/2 red bell pepper, finely diced)
- 1 ounce celery (1/2 stalk, finely diced)
- 1 to 2 tablespoons Worcestershire sauce (to taste)
- 1 teaspoon ground cumin
- 1/4 cup fresh cilantro, finely chopped
How to Make
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Step 1: In a large frying pan, melt the butter over medium heat. Saute the onion, garlic, bell pepper and celery for 3 minutes.
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Step 2: Add the beans with their liquid and season with the Worcestershire sauce and cumin.
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Note: the dish should NOT be soupy, so not much of the bean liquid is needed. It definitely adds color to the dish and helps the rice mix in.
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Step 3: Add salt and pepper to taste. Bring to a simmer and cook for about 5 minutes, then add the rice. Stir gently to combine until the rice is heated through.
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Step 4: Add the cilantro, then adjust seasoning to taste.
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Most of the time, the rice is placed on the serving plate with a large rice ladle, making a pretty rounded scoop. You can do this by filling a bowl with the gallo pinto and then inverting it onto the serving plate.
We hope you enjoy this recipe!
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