Gallo Pinto (Costa Rican Rice and Beans)

Ingredients

• •3 cups cooked long-grain white rice, chilled
• •2 cups cooked black beans, drained
• •1/2 cup black bean cooking liquid
• •1/2 medium yellow onion, finely diced
• •1/2 red bell pepper, finely diced
• •2 cloves garlic, minced
• •3 tbsp Salsa Lizano
• •2 tbsp vegetable oil
• •1/4 cup fresh cilantro, chopped

Directions

1. 1Heat oil in a wide skillet over medium heat and cook onion and bell pepper for 4 minutes.
2. 2Add garlic and black beans and cook 2 minutes, stirring until the beans are hot.
3. 3Stir in the chilled rice and break up any clumps so the grains mix evenly with the beans.
4. 4Add Salsa Lizano and enough bean cooking liquid to moisten the rice without making it wet.
5. 5Cook 5–6 minutes, turning the mixture occasionally until the rice is hot and lightly toasted in spots.
6. 6Fold in cilantro and serve hot for breakfast or cool for meal-prep portions.

💡 Day-old chilled rice works best because the grains stay separate and absorb the bean liquid without turning mushy.

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