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Gallo Pinto with eggs

Gallo Pinto

5 from 10 votes
Gallo Pinto is a hearty Central American breakfast made with leftover rice and beans, served with eggs. High in fiber, flavorful, and perfect for a quick, satisfying meal.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 5 servings
Course: Breakfast, Side Dish
Cuisine: Central American, Costa Rican, Nicaraguan

Ingredients

  • 1 teaspoon olive oil
  • 1/4 cup yellow onion (chopped fine)
  • 1/4 cup red pepper (chopped fine)
  • 2 tablespoons cilantro (chopped )
  • 1/4 teaspoon kosher salt (plus more to taste)
  • 2 cups cooked black beans (or canned black beans, drained reserving the liquid)
  • 1/4 cup liquid from the beans or canned beans
  • 1 tablespoon Salsa Lizano
  • 1/4 teaspoon ground cumin
  • 3 cups cooked white rice

Instructions

  • Start with the sofrito: Heat oil in a large skillet over medium heat.  Add the onion, bell pepper, cilantro and salt. Cook until the vegetables are soft.
  • Add the beans with the liquid, Salsa Lizano and cumin and stir, bring to a boil and simmer 1 minute.
  • Add the cooked rice to the skillet and stir to combine and cook 2 to 3 minutes more until heated through.
  • Serve with eggs, avocado, warm corn tortillas and/or sweet plantains, if desired.

Notes

This recipe is made with leftover cooked white rice and black beans, be sure to cook the rice and beans ahead of time.

Nutrition

Serving: 1cup, Calories: 266kcal, Carbohydrates: 52g, Protein: 9.5g, Fat: 1.5g, Saturated Fat: 0.5g, Sodium: 458mg, Fiber: 5.5g, Sugar: 2g
- WW Points: 4