RICE AND BEANS (GALLO PINTO) WITH TOMATO AVOCADO SALSA

🧂 Ingredients

• 3 tablespoon Extra virgin olive oil
• 1 medium Onion, diced
• 2 cloves Garlic, minced
• 1 large Bell pepper(red or green), diced
• 1 tablespoon Pepper flakes(optional)
• 2 cups Black beans (uses any beans you have), cooked
• 1 tablespoon Worcestershire sauce
• 3 cups White or brown rice, cooked
• 1 cup Chopped cilantro, leaves and stem
• 1 teaspoon smoked paprika(optional)
• 1 teaspoon Salt
• ½ teaspoon freshly ground pepper
• lime, quartered
• 1 large beefsteak tomatoes (or use 3 medium Roma tomatoes (diced)
• 1 large Avocado, ripe but firm- peeled, cored and diced
• ½ cup Red onions, thinly diced
• ½ cup Chopped cilantro leave and steam, loosely packed
• 1 tablespoon Lime juice
• 3 tablespoon Extra virgin olive oil
• ½ teaspoon Salt
• ½ teaspoon freshly ground pepper

Instructions

• 1 In a bowl - combine the tomato, avocado, cilantro, red onion, and lime juice.
  Set it aside while you prepare and cook the rice and beans. Add salt, pepper,
  and oil just before serving.
• 2 In a large saute pan, heat the oil in medium heat. Add the onions and sautee for
  3-5 minutes or until soft. Add the garlic, chili flakes, and bell pepper, and
  continue cooking for another minute until it is very fragrant. Add the cooked
  beans and Worcestershire sauce, lower the heat to low, and continue cooking for
  about 5 minutes.
• 3 Add the rice and fold with the other ingredients. Continue cooking until the
  rice is heated through. Add cilantro, paprika, salt, and paper and then stir to
  combine.
• 4 Transfer to a serving dish and pile the Tomato-avocado salsa on top or serve the
  salsa on the side with quarters of lime alongside.

Nutrition Info