4 Serves
84 Mins
Finely dice the onion, green bell pepper, and garlic using a chef's knife on a cutting board.
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EgyptianVitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
542 µg / 400 µgCalcium
176 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
216 mg / 420 mgPhosphorus
488 mg / 1,250 mgPotassium
1862 mg / 4,700 mgSodium
247 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
21 g / 28 gSugar
4 g / 50 gSaturated Fat
7 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
102 gAlcohol
0 g
Heat the vegetable oil in a large frying pan over medium heat.
Add the diced onion, green bell pepper, and garlic to the frying pan and sauté until softened.
Stir in the cooked black beans and cooked rice, mixing thoroughly to combine with the aromatics.
Season the mixture with salt, black pepper, and a generous splash of Salsa Lizano, stirring well to incorporate the flavors.
Reduce the heat to low, cover the frying pan, and let the Gallo Pinto simmer to allow the flavors to meld together.
30
g45
g20
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Bahraini