Ingredients:

  • 2 cups cooked white rice (450g, day-old preferred)
  • 1 can (15 oz / 400g) black beans, rinsed and drained
  • 1 tablespoon vegetable oil (15ml)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (red or green)
  • ½ cup fresh cilantro, chopped (15g)
  • 2 tablespoons Salsa Lizano (30ml)
  • Salt and pepper to taste
  • 4 fried eggs (optional)
  • Slices of ripe avocado (optional)
  • Fresh tortillas (optional)

Instructions:

  1. Prepare the ingredients: Chop onion, bell pepper, mince garlic, and chop cilantro.
  2. Heat oil in a large skillet over medium heat. Add onions and cook until softened (about 3 minutes).
  3. Add bell pepper and garlic; sauté for an additional 2 minutes until fragrant.
  4. Stir in the cooked rice and black beans, mixing well.
  5. Add Salsa Lizano, cilantro, salt, and pepper. Combine thoroughly and cook for 5-7 minutes, stirring occasionally.
  6. Taste and adjust salt and pepper as needed.
  7. Plate the Gallo Pinto and serve with fried eggs, avocado slices, and warm tortillas as desired.