Local 5 Live Recipes

Gallo Pinto


Yield: 4 servings



3 Tbsp. canola oil

1 small yellow onion, diced

1 red bell pepper, seeded and diced

2 tsp. minced garlic

1 (10 oz.) bag Birds Eye SteamFresh Brown Rice, frozen

2 tsp. ground cumin

1 (15 oz.) can black beans, drained and rinsed

1/2 cup vegetable broth

1 Tbsp. Worcestershire sauce

Salt and pepper, to taste

Freshly chopped cilantro, for garnish



Heat the canola oil in a large skillet over medium-high heat. Add diced onion and bell pepper; cook until onion is just soft and translucent, about 7-8 minutes. Add garlic and cook until fragrant, about 1-2 minutes more.


Add frozen brown rice, cumin, beans, vegetable broth and Worcestershire sauce. Cook, stirring frequently, until all of the liquid is absorbed and rice is cooked, about 8-10 minutes.


Season to taste with salt and pepper. Garnish with cilantro and serve warm.

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