10-Min Gallo Pinto — Rice & Beans
Leftover rice and canned beans transform into a savory, tangy breakfast staple in minutes. Sauté with onion and Worcestershire sauce, then serve with salsa and lime.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
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Ingredients
- 2 cups cooked rice
- 1 can (15 oz) canned black beans, drained
- ½ medium onion, diced
- 1 tbsp Worcestershire sauce
Instructions
- 1
Heat 1 tbsp oil in a skillet over medium-high heat until shimmering, ~60 seconds.
- 2
Add diced onion and sauté until soft and translucent, ~3 minutes.
- 3
Stir in cooked rice and black beans, breaking up any clumps.
- 4
Pour Worcestershire sauce over the mixture and stir until combined, ~1 minute.
- 5
Cook until the mixture is hot throughout and lightly browned at the edges, ~2 minutes.
- 6
Serve with salsa and a lime wedge on the side.
Tools you’ll need
- medium skillet
- wooden spoon or spatula
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