Jose Guevara's Gallo Pinto
- 1.5 Tbsp vegetable oil
- 1 onion
- 1 clove garlic
- 2 Tbsp Worcestershire sauce
- 1 8-oz can cooked black beans
- 2 cups cooked long-grain white rice
- some salt (optional)
- some pepper (optional)
- 0.5 sliced avocado
- some Chilero hot sauce (optional)
- some cilantro (optional)
- 1 large skillet
In a large skillet, heat vegetable oil over medium heat. Add onion and sauté until starts to soften, about 4 minutes.
Add garlic and cook for another 5 to 7 minutes, or until vegetables are browned.
Add Worcestershire sauce and cooked black beans; turn heat to low and stir. Cook for 2 to 3 minutes more.
Add cooked long-grain white rice and stir to combine. Cook and stir until rice and beans are evenly distributed and are heated through. Season with salt (optional) and pepper (optional) to taste.
Top with sliced avocado, Chilero hot sauce (optional), and chopped cilantro (optional), if desired.
- The Blue Zones Kitchen