In our latest issue:

  Lunch recipes, baby sleep tips, and more.   See more >
KIWI magazine

Filed under: Dinner, Recipes, Yummy

Eliza's Gallo Pinto



  • 2 Tablespoons Earth Balance Vegan Buttery Sticks
  • 3 large cloves garlic, minced
  • 1 medium yellow onion, finely chopped
  • ½ red bell pepper, seeded and chopped
  • 2 cups Lundberg Family Farms Organic
  • Brown Basmati Rice, cooked
  • 1 15-ounce can black beans, undrained
  • ¼ cup vegan Worcestershire sauce
  • ½ cup cilantro, finely chopped


  1. In a large skillet, heat butter over medium heat until melted. Add garlic and onion. Cook until soft and fragrant, about 3 minutes.
  2. Add red pepper and continue to cook, stirring for another 3 minutes or until red pepper starts to soften.
  3. Add rice, beans, and Worcestershire sauce. Stir until well combined. Cover and cook over medium heat, stirring occasionally, for 10 minutes.
  4. Stir in cilantro and remove from heat. Spoon gallo pinto into bowls and serve.


© 2019 May Media Group, LLC. All rights reserved. Terms of Use | Privacy Policy