latin breakfast

Gallo Pinto is a Central American breakfast typically served with fried eggs, sour cream, and plantains. It’s made with leftover rice and black beans, so it&#039;s quick to prepare.

Gallo Pinto Recipe

olive oil

yellow onion (chopped fine)

red pepper (chopped fine)

cilantro (chopped)

kosher salt (plus more to taste)

black beans

liquid beans

Salsa Lizano

cumin

white rice

The black turtle bean is a small, shiny variety of common beans (Phaseolus vulgaris), especially popular in Latin American cuisine, though it can also be found in Cajun and Creole cuisines of south Louisiana. Black beans (and all common beans) are native to the Americas, but have been introduced around the world. They are also...

black turtle bean

red pepper

It has a rich onion taste and is fit for food dishes like French onion soup. Yellow onions are typically available throughout the year. This onion is higher in sulphur than the white onion, which gives it a stronger, more complex flavour. A dozen varieties of yellow onion are grown, following the time of year....

yellow onion

Start with the sofrito: Heat oil in a large skillet over medium heat.  Add the onion, bell pepper, cilantro and salt. Cook until the vegetables are soft.

Add the beans with the liquid, Salsa Lizano and cumin and stir, bring to a boil and simmer 1 minute.

Add the cooked rice to the skillet and stir to combine and cook 2 to 3 minutes more until heated through.

Serve with eggs, avocado, warm corn tortillas and/or sweet plantains, if desired.

I make this, and can't wait to make it again!  Tonight I'm going to and some chicken and then stuff some red bell peppers.

Made this yesterday to take to a family function and it was a hit! I used some long grain brown jasmine rice since I had some leftover and had to use some Worcestershire sauce since I didn’t have the salsa lizano on hand (this was thrown together at the last minute so I didn’t have time to go find it). The recipe is simple and tasty and will be a new favorite on rotation in our house!  Yum!

I enjoyed this recipe.  We went to Costa Rica recently and it was the first time I’d had rice and beans for breakfast.  I ate it every day.  I missed it, so I made this.  I would probably add hot sauce to my own serving next time.

I very much dislike when people change ingredients in a recipe and then give it a bad review.  I did need to change a few things because I wanted to make this but didn't have everything on hand.  I used leftover quinoa, didn't have black beans (don't know how that happened!) was able to find the Lizano (surprise there) and followed the rest of the recipe.  It was delicious.  Will get the right ingredients and make it again.

I enjoyed this, especially for its simplicity. I got the salsa lizano off Amazon. I’m glad I did. Satisfying and delicious.

I love gallo pinto so much and this recipe does not disappoint! I made with Worcestershire in place of the salsa lizano and it was still just delicious!

When traveling in Mexico I am always delighted to have refried beans with every breakfast.  Your "Breakfast Rice and Beans" recipe made me smile from ear to ear.  Made it this morning and it will be in the rotation weekly. Can't believe I'd never thought/heard of it before.  I did put an egg on it but def. optional. It screamed for hot sauce so that went in and I ate it quickly over the sink in a tortilla with the avocado and tomato pictured. Delicious.  Will def. add a Jalapeno to the Sofrito next time. Queso Fresca would be great too.  Thanks as always Gina!

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Gallo Pinto Recipe

Top 1 latin breakfast recipes from across the web

The most viewed latin breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Gallo Pinto Recipe

The most viewed latin breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine