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Gallo Pinto

  • Prep 25 min
  • Total 25 min
  • Ingredients 13
  • Servings 8

Ingredients

2
tablespoons vegetable oil
1
cup sliced green onions (16 medium)
1
clove garlic, finely chopped
1
medium yellow bell pepper, chopped
1
medium red bell pepper, chopped
1
can (15 oz) Progresso™ black beans, drained, rinsed
3
cups cooked white rice
1
large poblano chile, seeded, chopped
1/2
cup packed chopped fresh cilantro
1
tablespoon Worcestershire sauce
2
to 3 teaspoons red pepper sauce
1/2
teaspoon salt
1/2
cup crumbled cooked bacon

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
Calories from Fat
60
% Daily Value
Total Fat
6g
9%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
320mg
13%
Potassium
400mg
11%
Total Carbohydrate
34g
11%
Dietary Fiber
6g
27%
Sugars
2g
Protein
8g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
50%
50%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Progresso® black beans, rice and bacon come together in this flavorful side dish that’s ready in 25 minutes - a delicious recipe from Central America.

Directions

  • 1 In 12-inch skillet, heat oil over medium-high heat. Cook and stir onions, garlic and bell peppers about 3 minutes or until onion is soft. Add beans; cook and stir 2 minutes. Add rice; mix well. Cook about 2 minutes or until mixture is hot.
  • 2 Add remaining ingredients, except bacon; mix well. Cook about 1 minute or until hot. Top with bacon.
  • 3 Serve with cooked scrambled eggs and toast, if desired.

Progresso® black beans, rice and bacon come together in this flavorful side dish that’s ready in 25 minutes - a delicious recipe from Central America.

Rate and Comment

Progresso® black beans, rice and bacon come together in this flavorful side dish that’s ready in 25 minutes - a delicious recipe from Central America.