Gallo Pinto

Menu:
Gallo Pinto
Cole Slaw
Tortilla

Gallo Pinto
4 servings

1 T. olive oil
3 cloves garlic, minced
1 med. onion, chopped
1 t. each: ground cumin, ground coriander, ground ginger
2 cans (15 oz each) black beans, drained
1 c. long-grain rice, cooked
3 T. steak sauce
Chopped cilantro, sour cream, diced tomatoes, sliced green onions

1. Heat the oil in a large, heavy skillet over medium heat; add garlic and onion. Cook, stirring occasionally until onion is golden, about 5 minutes. Add cumin, coriander and ginger; cook, stirring, until fragrant, about 1 minute.

2. Add beans; cook, stirring, until heated through, about 3 minutes. Stir in the rice; cook, stirring, until heated through, about 2 minutes. Stir in the steak sauce in evenly coat rice and beans. Service with cilantro, sour cream, diced tomatoes, sliced green onions.

NOTE: I used brown rice, and probably more than I needed. But it was good. This is a recipe I cut out of the newspaper years, and years ago.