Gallo Pinto (Costa Rican Rice and Beans)
A simple, flavorful gallo pinto made with rice, black beans, onion, garlic, cilantro, and Salsa Lizano. This easy Latin American rice and beans dish is naturally vegan, gluten-free, and perfect for any meal.
Servings: 4
Calories: 173kcal
Ingredients
- 2 tablespoons oil such as avocado oil or sunflower oil
- 1 onion (white or yellow) diced
- 3 garlic cloves minced
- 1 15-ounce can black beans liquid included
- 1/4 cup Salsa Lizano see notes in post for suitable replacements
- 2 cups cooked white rice basmati or jasmine work well
- 2 tablespoons fresh cilantro chopped
- 1/2 teaspoon sea salt
Instructions
- In a large skillet over medium heat, combine the oil, onion, and garlic. Sauté for 5 minutes.
- Add the beans and Salsa Lizano to the skillet. Stir and cook for 2 minutes.
- Add the cooked rice, chopped cilantro, and salt. Mix well and cook for 3 minutes longer, stirring frequently.
- Garnish with fresh chopped cilantro before serving. Enjoy!
Video
Notes
This recipe and many others can be found in my cookbook, The Vegetarian Family Cookbook, available wherever books are sold!
Nutrition
Serving: 1bowl | Calories: 173kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 407mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
