Gallopinto (Rice and Red Beans)
3 - 4
PersonalPoints™ per serving
This hearty Central American side dish couldn’t be simpler—or more delicious. The name translates to “spotted rooster,” alluding to the speckled appearance of the beans against the rice. We cook the combination until it gets crispy, but you can cook for less time if you prefer softer rice. Traditionally, white rice is cooked a day ahead before making gallopinto; we suggest using frozen, thawed rice or pouched precooked rice to speed up prep.
¾ cup(s), chopped, finely chopped
Cooked white rice
Canned red beans
1½ cup(s), (1 [15-oz] can), drained but not rinsed
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion; sauté until tender and lightly browned, 4 to 5 minutes. Add the rice, salt, and beans; cook until crisp, stirring occasionally, 8 to 10 minutes.
- Serving size: about ½ cup