Gallo Pinto (Costa Rican Rice & Beans)

This is one of my favorite breakfast go-to's and works really well for making enough to prep for a few day's worth. I originally read about this recipe in the Blue Zones book. This recipe comes from Amanda Biddle at Striped Spatula. Definitely worth getting the Salsa Lizano!

Raw Materials

• 2 tablespoons light-tasting oil (vegetable, mild olive, canola)

• 1 red bell pepper, chopped

• 1 small yellow onion, chopped

• 2 cloves garlic, minced

• 2 cups cooked black beans, in 3/4 cup reserved cooking liquid*

• 1/4 cup Salsa Lizano

• 3 cups cooked rice, preferably, day-old and refrigerated

• 1/4 cup chopped fresh cilantro

Assembly

1. Heat oil in a large skillet over medium-high heat until shimmering. Sauté chopped bell pepper and onions until peppers are soft and onions are translucent, about 6-8 minutes. Add minced garlic and cook for 1 minute, until fragrant.

2. Add black beans, reserved cooking liquid, and Salsa Lizano, stirring to combine. Simmer for 5 minutes, until slightly thickened and little bit of the liquid is evaporated. Gently stir in cooked rice and cook until heated through and most of the liquid is absorbed, but not dry, about 3-5 minutes. Stir in chopped cilantro. Season to taste with additional Salsa Lizano (we added about a tablespoon extra).