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Gallo Pinto

Prep Time:

10 Minutes

Cook Time:

20 Minutes





About the Recipe

I’ve got to give credit where credit is due – thank you to Mary McDougall! I feel that all whole-food, vegan recipes were originally created by this amazing lady! This particular recipe comes from The McDougall Quick & Easy cookbook. We always at least double it.



  • ½ cup vegetable broth

  • 1 onion, chopped

  • 2 stalks celery, chopped

  • 1 tsp fresh garlic, minced

  • 3 15-oz cans black beans, drained and rinsed

  • 1 bay leaf1 tsp dried oregano


  • ½ cup vegetable broth

  • 1 onion, chopped

  • 1 stalk celery, chopped

  • 1 tomato, chopped

  • ¼ cup fresh cilantro, chopped

  • 4 cups long grain brown rice, cooked

  • Sriracha or your favorite hot sauce, to taste



  1. Place the vegetable broth in a medium-large saucepan. 

  2. Add the onion, celery and garlic.

  3. Cook over medium heat, stirring frequently until vegetables are softened. 

  4. Add remaining ingredients – beans, bay leaf and oregano, mix well and cook over low heat for 20 min, stirring occasionally.

  5. Remove the bay leaf and set aside. 


  1. Place the vegetable broth in a large non-stick frying pan.

  2. Add onion and celery and cook over medium heat for 5 min, stirring frequently.

  3. Add tomato and cilantro and cook for another 5 min.

  4. Add the bean mixture and the rice. Mix well. Heat through and season to taste with the hot sauce. 

No animals were harmed during the creation of this recipe!

Cute baby goat
Cute baby goat

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