Eliza’s Gallo Pinto

Eliza Gillespie

gallo pinto

Subscribe to KIWI Now

Get monthly news and articles, seasonal recipes, and crafts.

Privacy Policy

Latest Recipes

+ See More


Makes servings

2 Tablespoons Earth Balance Vegan Buttery Sticks

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.