Gallo Pinto

adapted from mytanfeet.com

1 tbsp olive oil

4 cups of cooked long grain rice 
1 can of black beans-do not drain
3 garlic cloves, minced (or 1.5 tsp of minced garlic)
1/2 cup of chopped white onion
1 chopped green pepper
3 tbsp (or more!) chopped cilantro
1/2 cup of salsa (not chunky salsa)

1. Coat a large deep pan with the oil over medium high heat. Add the garlic, pepper and onion to the pan. Sauté for a couple minutes.

2. Add beans with the broth and your salsa (or this homemade Salsa Lizano). 

3. Lower heat and add rice. Simmer on low for about 5-10 minutes, mixing occasionally until any excess liquid is absorbed. 

4. Stir in fresh cilantro and serve.

In our home we pile the eggs on top of the gallo pinto, sliced avocado on the eggs and then add a little salt. We like to have fresh pineapple with it on the side. 

You can also fill a tortilla with the rice/beans, eggs, avocado and put salsa or ketchup on top before you roll it up. That's how half our family likes to eat this. 

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