Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons olive oil, divided
  • 2 tablespoons minced garlic (2-3 large cloves)
  • 1 red bell pepper, seeds and veins removed, finely chopped
  • 1 yellow onion, finely chopped
  • 6 cups cooked white rice (see notes below)
  • 2 15-ounce cans black beans, drained and rinsed, or 3 cups cooked black beans (here's how to cook black beans)
  • 1 bunch scallions (6 scallions) trimmed and chopped or thinly sliced
  • 3/4 cup packed cilantro leaves, chopped, divided
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • Lizano Sauce, to serve (see notes)
  • 2 ripe plantains (skins yellow with some black) peeled and cut on the diagonal into 1/3-inch slices
  • 2-4 tablespoons coconut oil (or substitute olive oil)
  • 2 tablespoons white or light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt plus more for sprinkling on at the end
  • 2 limes, each cut into 6 wedges, divided
  • Butter or oil to cook the eggs
  • 8 eggs (or 1 egg per person)
  • Lizano sauce - strongly recommended!
  • Lime wedges
  • Sliced avocados
  • Sour Cream
  • Chopped cilantro leaves
  • Chopped green onions
  • Your favorite hot sauce

Instruction

  • Heat 2 tablespoons of olive oil over medium heat in a large skillet. Sauté garlic, red pepper and onion, stirring occasionally, until softened, about 5 minutes. Add the remaining tablespoon of olive oil and the cooked rice and lower the heat to medium-low. Cook, tossing, until everything is combined and hot, 3-4 minutes. Add beans and gently fold them into the rice mixture. Continue cooking and gently folding until everything is hot and thoroughly combined, 2 minutes or so. Stir in scallions, 1/2 cup of the chopped cilantro, 2 teaspoons salt, and 1/4 teaspoon pepper. If you're serving this for breakfast, cover with foil or place in a 200ºF oven, to keep warm while you cook the eggs and plantains.
  • In a medium bowl, toss plantains with sugar, cinnamon and salt. Heat 2 tablespoons coconut oil in a large, preferably cast iron, skillet over medium-high heat. Add the plantain slices in a single layer. (cook in batches, if necessary) Cook for 2-3 minutes per side or until brown, caramelized and soft. Transfer to a plate. Squeeze some lime juice over them - about 1/4 of a juicy lime. Sprinkle a few pinches of course salt over them, to taste. Tent with foil.
  • Fry or scramble the eggs - however you like them.
  • Divide the gallo pinto among plates. Top each with a cooked egg and one or more toppings. Arrange a few plantain slices alongside. Serve with Lizano Sauce on the side.