Gallo Pinto means "spotted rooster" in English. Imagine a gray spotted chicken, which loosely resembles the color of the prepared dish. Don't confuse it with pico de gallo, which translates as, "cock's comb," and is the colorful chopped jalapeños, onion, cilantro, and tomatoes that is popular on fajitas.
There are many ways to prepare Gallo Pinto, but the following is good and easy.
Chop an onion. Mince 2-4 garlic cloves. Add 2 tablespoons oil to saucepan and stir-fry onion and garlic on Medium heat for 2 minutes. Add 1 cup uncooked white rice. (not Uncle Ben's, not boil-in-a-bag, not parboiled. Use uncooked rice) Stir frequently and cook for 2 more minutes. Add 2 cups water, stir, and heat on High until it boils. Turn down to Low, cover, set your timer for 20 minutes, and leave alone.
When done, add 1 can (15.5 oz) black beans (cooked beans taste even better) and 3 Tablespoons Salsa Lizano. Stirring frequently, simmer for 10 minutes. Add a little hot water, if too dry. Make a double or triple recipe and it gets better with re-heating. That's it. Enjoy!
Variations are too many for this space, but you can use leftover rice and you can cook dry black beans instead of canned. Add chopped chiles, meat, vegetables, chicken. Be adventurous.
Serve with eggs for breakfast. Top with sour cream.
¡Delicioso!
