Ingredients

• 2 cups cooked rice
• 2 cups cooked black beans
• 1 onion (finely chopped)
• 1 green bell pepper (finely chopped)
• 3 cloves garlic (minced)
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Optional garnishes: chopped cilantro (sliced avocado, fried plantains)
• Serve with
• 2 eggs

Directions

• In a large pan or skillet, heat the vegetable oil over medium heat.
• Add the chopped onion, bell pepper, and minced garlic to the pan. Sauté until the vegetables are softened and lightly browned.
• Add the cooked black beans to the pan and stir well to combine with the vegetables. Cook for a few minutes to heat the beans through.
• Add the cooked rice to the pan, along with the ground cumin, salt, and pepper. Stir everything together until well combined and heated through.
• Continue cooking the mixture for a few more minutes, stirring occasionally to prevent sticking or burning.
• Remove the pan from heat and garnish with chopped cilantro, sliced avocado, or fried plantains if desired.
• Serve the Gallo Pinto warm as a main dish or as a side dish with your favorite accompaniments.

Notes

• 10-29-25 1/2 Recipe
• I Added
• Mexican Oregano
• Mexican Basil
• Mexican Cumin
• Serrano Peppers

Photos