This recipe appeared in Of Rice and Men in our Spring 2024 issue.

Gallo Pinto

Chef Jon Davies

Gather these ingredients  

• 3 cup cooked day-old white rice
• 1.5 cup day-old black or red beans (can use canned beans)
• bean broth from fresh-cooked beans, or water
• 1 onion, diced
• 1 red pepper, diced
• cilantro
• bottle of Salsa Lizano
• sea salt
• vegetable oil or olive oil

Instructions 

• Heat oil in a large skillet over medium heat.  Add onion, pepper, and salt. Lightly cook until the onion is translucent. You have just made sofrito! 
• Add cooked rice, stir well, add beans and seasonings. Stir well; if the mix is dry, add liquid. Mix in cilantro. Serve with egg, avocado, and plantains.

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