---
comments: true
tags:
  - vegetarian
  - costa-rican
  - the-blue-zones-kitchen
---
# :rice: Jose Guevara's Gallo Pinto

![Jose Guevara's Gallo Pinto](../assets/images/jose-guevara's-gallo-pinto.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 3 | 14 minutes |

## :salt: Ingredients

- :oil_drum: 1.5 Tbsp vegetable oil
- :onion: 1 onion
- :garlic: 1 clove garlic
- :sake: 2 Tbsp Worcestershire sauce
- 🫘 1 8-oz can cooked black beans
- :rice: 2 cups cooked long-grain white rice
- :salt: some salt (optional)
- :salt: some pepper (optional)
- :avocado: 0.5 sliced avocado
- :hot_pepper: some Chilero hot sauce (optional)
- :herb: some cilantro (optional)

## :cooking: Cookware

- 1 large skillet

## :pencil: Instructions

### Step 1

In a large skillet, heat vegetable oil over medium heat. Add onion and sauté until starts to soften, about 4 minutes.

### Step 2

Add garlic and cook for another 5 to 7 minutes, or until vegetables are browned.

### Step 3

Add Worcestershire sauce and cooked black beans; turn heat to low and stir. Cook for 2 to 3 minutes more.

### Step 4

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.

### Step 5

Top with sliced avocado, Chilero hot sauce (optional), and chopped cilantro (optional), if desired.

## :link: Source

- The Blue Zones Kitchen