GALLO PINTO
1 medium onion, minced
3 cloves of garlic, minced
2 celery stalks, fairly well chopped (include the leaves).
˝ sweet pepper, finely chopped.
˝ bunch of cilantro, chopped.
One stick of butter
2 cups of white rice (cooked, preferably a day or two in advance).
1 pound can of black beans.
ΕΊ cup of Salsa Lizano.
˝ teaspoon of salt (optional).
1. Cook the rice (it usually takes four cups of water to cook two cups of rice). Set aside. It is best to set the cooked rice overnight.
2. Cook the minced onion, garlic, and celery with the stick of butter (margarine) on medium heat in a Dutch oven pan until the vegetables are soft. Add the sweet pepper and cilantro and continue to cook for about 3 minutes.
3. Add the beans and stir them in with the vegetables. Cook about 5 minutes.
4. Add the rice and stir the beans, vegetables and rice together.
5. Add the Salsa Lizano and salt. Stir everything together. Continue heating until warm.
Good served with scrambled eggs and sour cream.
The quantities and times can be varied to taste.
You can also cook the black beans instead of using canned beans.
Enjoy!
