Gallo Pinto
- 8 eggs - scrambled or over easy
- 2 tablespoons of olive oil
- 1 red bell pepper, chopped
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked black beans in ¾ cup reserved cooking liquid
- ¼ cup Salsa Lizano
- Link to a delicious Lizano recipe - http://www.thekitchn.com/recipe-lizano-style-costa-rican-salsa-176299
- 3 cups cooked rice, preferably, day-old and refrigerated
- ¼ cup chopped fresh cilantro
- Heat olive 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.
- 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).
Recipe by Tropicsgourmet at https://tropicsgourmet.com/5-tropics-inspired-breakfast-recipes/
3.5.3208