Gallo Pinto/Red Beans and Rice
2 c. uncooked white rice
4 c. water
2 T. corn oil
1 medium white onion, chopped
Two 15-oz. cans black or red beans, drained
3 T. fresh cilantro, chopped (optional)
2 t. salt
I t. black pepper
1. Place rice and 4 c. water in a large pan and bring to a boil over high heat. Reduce heat to medium, cover, and simmer 20 minutes, or until water has been absorbed and rice is tender.
2. Heat oil in a large, deep skillet or stockpot over medium heat. Add onion and saute 2 to 3 minutes, or until soft but not brown. Add beans and reduce heat to medium low. Stir in half of the cilantro (if using), along with salt and black pepper. Cook, stirring occasionally, for 10 minutes. Add cooked rice to skillet and mix well with beans. Cook 10 minutes longer. Stir in remaining cilantro and serve immediately.
4 c. water
2 T. corn oil
1 medium white onion, chopped
Two 15-oz. cans black or red beans, drained
3 T. fresh cilantro, chopped (optional)
2 t. salt
I t. black pepper
1. Place rice and 4 c. water in a large pan and bring to a boil over high heat. Reduce heat to medium, cover, and simmer 20 minutes, or until water has been absorbed and rice is tender.
2. Heat oil in a large, deep skillet or stockpot over medium heat. Add onion and saute 2 to 3 minutes, or until soft but not brown. Add beans and reduce heat to medium low. Stir in half of the cilantro (if using), along with salt and black pepper. Cook, stirring occasionally, for 10 minutes. Add cooked rice to skillet and mix well with beans. Cook 10 minutes longer. Stir in remaining cilantro and serve immediately.