Gallo pinto is a rice dish that elevates any meal but is especially great to eat for breakfast. The dish originated in Costa Rica but in this case it is being introduced to The Horizon Sun in honor of Thanksgiving recipe week.
Ingredients:
- 2 cups white rice
- 1 can black beans
- 1 onion
- 1 garlic clove
- Cilantro
- 1 sweet pepper
- ½ tsp salt
- Salsa Lizano
Directions:
- Ahead of time, cook rice in the rice cooker and in a separate bowl, place beans in a large pot with water and bring to a boil. Let them simmer until they are tender or for 45 minutes.
- Heat skillet on medium heat.
- Add in onion, cilantro, garlic, sweet peppers and salt.
- Stir around and lightly cook.
- Add beans to the skillet.
- Slowly add Salsa Lizano.
- Add in rice and toss it around with the beans, vegetables, and sauce and let the rice soak up the juice from the beans.
This fun dish is traditionally paired up with a fried egg, queso fresco, avocado, bacon, and tortillas but the options are unlimited for a unique experience.
