Gringo Gallo Pinto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups Brown Rice (Basmati Brown Rice prefered)1 can (15oz) Organic Black Beans2 Tbsp Oil Olive1/4 Red Bell Pepper1/4 Yellow Onion2 tsp Worcherstershire Sauce1 tsp Cholula hot sauce (can substitute Tabasco)2 Tbsp cilantro
Steam or cook the rice and store overnight in the refrigerator.
Chop or food process the red peppers and onions, coarsely chopped red peppers add visual appeal. Finely chop or food process the cilantro and set aside.
Heat the olive oil over medium heat and add the red peppers and onion. Saute until the onions are brown - about 4 mins.
Add the black beans and saute for an additional 2-3 minutes, stirring occasionally. At the end of the time add the worchestershire sauce and the hot sauce to the bean mixture and stir.
Fold in the rice and saute for another 2-3 minutes. Remove from heat and stir in the chopped cilantro.
For additional flavor bacon may be crumbled in, but then of course the dish is no longer vegetarian.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LUPOCON.
Chop or food process the red peppers and onions, coarsely chopped red peppers add visual appeal. Finely chop or food process the cilantro and set aside.
Heat the olive oil over medium heat and add the red peppers and onion. Saute until the onions are brown - about 4 mins.
Add the black beans and saute for an additional 2-3 minutes, stirring occasionally. At the end of the time add the worchestershire sauce and the hot sauce to the bean mixture and stir.
Fold in the rice and saute for another 2-3 minutes. Remove from heat and stir in the chopped cilantro.
For additional flavor bacon may be crumbled in, but then of course the dish is no longer vegetarian.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LUPOCON.
Nutritional Info Amount Per Serving
- Calories: 131.8
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 31.9 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 4.0 g
- Protein: 4.3 g
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