Black Beans and Rice | Gallo Pinto
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Gallo Pinto is enjoyed by Costa Ricans year-round, for breakfast, lunch, or dinner. The beans and rice are mildly seasoned, however the Worcestershire sauce gives the dish an unusual kick.
Black Beans and Rice | Gallo Pinto
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Gallo Pinto is enjoyed by Costa Ricans year-round, for breakfast, lunch, or dinner. The beans and rice are mildly seasoned, however the Worcestershire sauce gives the dish an unusual kick.
Ingredients
  • 2 1/2 cup white rice (leftover, cooked)
  • 30 oz canned black beans , drained and rinsed
  • 1 onion , chopped
  • 4 cloves garlic , crushed
  • vegetable oil
  • 1/2 tsp paprika
  • 1/8 cup worcestershire sauce
  • 1 cup broth (or water)
  • salt
  • pepper
Servings:
Units:
Instructions
  1. Heat over medium heat. Add onion and garlic and cook until onion is soft and turning slightly golden.
  2. Add paprika and leftover rice, then beans, Worcestershire sauce, salt, pepper, and water to mix everything.
  3. Heat for a few minutes until all the ingredients are warmed through.