Vegan Gallo Pinto is a flavorful recipe. Furthermore, it is usually served with bananas, sour cream, and fried eggs for breakfast. Additionally, It’s easy to make since it uses leftover rice and black beans. In addition, the taste of this vegan recipe is so yummy. Likewise, make this recipe and enjoy it with your family and others. And when you make it once, you make it again and again.
What’s special in this recipe?
Because of the speckled look that this meal takes on, the Spanish term for gallo pinto means spotted rooster. Moreover, it’s an Afro-Caribbean-inspired classic meal. Furthermore, this dish is made mostly with rice and beans, however, regional variations may exist.
Ingredients:
- Sala Lozano: 1 tbsp.
- Olive oil: 1 tsp.
- Ground cumin: 1/4 tsp.
- Cilantro: 2 tbsp.
- Red pepper: 1/4 cup.
- Canned beans: 1/4 cup.
- Kosher salt: 1/4 tbsp.
- Yellow onion: 1/4 cup.
- White rice: 3 cups.
Instructions:
- To begin, warm the oil in a large pan over medium heat for the sofrito.
- Then, add the salt, cilantro, onion, and bell pepper.
- Simmer the veggies when they are tender.
- Stir in the beans with liquid, cumin, and salsa lizano.
- Then, stir the cooked rice into the skillet, cover, and heat for two to three minutes.
- If preferred, serve with warm corn tortillas, avocado, eggs, and sweet plantains.
Notes:
Make sure to prepare the rice and beans ahead of time, since this recipe calls for leftover cooked white rice and black beans.
Storage information:
For up to four days, keep gallo pinto frozen in a sealed bag.
Moreover, for three months, freeze any leftovers. Warm up the microwave for a few minutes.
Frequently Asked Questions:
Why is gallo pinto with beans and rice named that?
The name means “spotted rooster” when translated. The dish’s speckled look gave it its name.
Nutritional facts:
- Sodium: 441 mg.
- Fat: 1 g.
- Calcium: 49 mg.
- Protein: 9 g.
- Calories: 254 kcal.
- Iron: 2 mg.
- Carbohydrates: 52 g.
