Cooked rice and black beans become a savory skillet dish with onion, garlic, cumin, coriander, and Worcestershire sauce. Serve it for breakfast or as a side.
Use cooked rice and beans
This is a skillet finishing method, so the rice and beans need to be fully cooked before you begin. Loosen chilled rice clumps gently and stir until the mixture is hot throughout.
Gallo Pinto (Rice & Beans)
A skillet of cooked white rice and black beans with onion, garlic, cumin, coriander, and Worcestershire sauce.
Ingredients
2 Tbsp Canola oil- 1 Medium Yellow Onion fine chop
- 2 Cloves Garlic minced
- 3 Cups White rice already cooked; chilled and clumps loosened
- 2 Cups Black Beans fully cooked and drained; canned beans may be used
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 3 Tbsp Worcestershire Sauce
- 1 pinch Salt to taste
- 1 pinch Black Pepper to taste
Optional
- Fresh Cilantro chopped, to taste
- Green Onions thinly sliced, to taste
Instructions
- Heat oil in a large skillet over medium heat. Add onion and cook, stirring, about 5–7 minutes, until softened and lightly golden. Add garlic and stir for about 30 seconds, just until fragrant.
- Stir in cumin and coriander for about 30 seconds. Add Worcestershire sauce and stir to coat the onion.
- Add cooked rice and cooked, drained beans. Gently break up rice clumps and fold everything together. Cook, stirring often, about 5–7 minutes, until steaming hot throughout. If the pan becomes dry, add a tablespoon or two of water.
- Taste before adding salt and pepper, since Worcestershire sauce is salty. Add optional cilantro or green onions to taste and serve hot.
Notes
The 25-minute timing assumes the rice and beans are already cooked. This version uses Worcestershire sauce; check its label if avoiding fish. For rice cooked ahead, cool it quickly, ideally within 1 hour, refrigerate, and use within 24 hours. Reheat only once, until steaming hot throughout.