From Viva Vegan. Gallo pinto literally translates to "painted rooster."
3 T olive oil
3 cloves minced garlic
one small or 1/2 large onion, diced finely
1 small red or green hot chile, seeded and minced (optional - I didn't have one so I put in some chile powder and cayenne pepper)
1 red bell pepper, seeded and diced finely
2 cups cold cooked lon-grain white or brown rice
1 t. ground cumin
2 cups cooked black, red, or pink beans (I used 1 can, drained and rinsed, which came to a bit less than 2 cups. I used a bit less rice as well to match.)
1/2 cup vegetable broth (or bean-cooking liquid if you didn't use canned beans)
1 T. vegetarian Worcestershire sauce
1/2 t. liquid smoke (I didn't use this because I didn't have any)
1/2 t. salt
1/2 t. freshly ground pepper
1/2 cup finely chopped fresh cilantro
1. In a large, deep cast-iron skillet, heat the olive oil and garlic over medium heat. When the garlic starts to sizzle, add the onion, chile (if using), and bell pepper, and cook for 6 to 8 minutes, or until the onion is soft and translucent.
2. Stir in the rice and cook for 10 minutes, stirring frequently.
3. Stir in the cumin, beans, broth, Worcestershire sauce, liquid smoke, salt, and ground pepper. Use a metal spatula to stir frequently and occasionally mash some of the beans into the rice. Cook until most of the liquid is absorbed but the mixture is still moist, 10 to 15 minutes. If the mixture looks too dry, drizzle in 1 to 2 T of additional broth until your desired consistency is reached.
4. Stir in the cilantro and remove from the heat.
I recommend serving this with corn tortillas.