Chopped chives or scallions, sour cream or crema fresca, and cilantro (optional -- for garnish)
Heat pan to medium hot. Add oil.
Add garlic, chile, beans and bean broth.
When beans are bubbling hot, add rice and vinegar or escabeche brine.
Add salt. (In my opinion, gallo pinto is best when it's fairly salty.)
Cook at medium heat until liquid is absorbed.
Cook a minute or two longer.
Garnish with sour cream, chives or scallions, and cilantro.
Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor.