Gallo Pinto Recipe - (Costa Rican Rice and Beans)
This rice and beans dish comes from Costa Rica and it's highly nutritious. Perfect as a side or a stand-alone dish!
Servings 4 people
Calories 334kcal
Ingredients
- 3 tablespoons vegetable oil
- 3 cloves garlic , minced
- 1 small onion , finely diced
- 1 red bell pepper , seeded, finely diced
- 2 cups cooked rice (I used brown rice)
- 1 teaspoon ground cumin
- 2 cups cooked black or red beans
- ½ cup bean cooking liquid or vegetable broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup finely chopped cilantro
Instructions
- Heat the oil in a large skillet. Add the garlic and cook until it starts to sizzle. Add the onion and bell pepper, and cook for 7-8 minutes, until the onion is soft and translucent.
- Add the rice and cook for about 10 minutes, stirring frequently. Add the cumin, beans, bean-cooking liquid, Worcestershire sauce, salt, and pepper. Cook until all the liquid is absorbed, but the mixture is moist, for 10-15 minutes. Don't forget to stir. If the mixture is too dry, add a little bit more cooking liquid.
- Stir in the cilantro and turn off the heat. Serve with tortilla, fried eggs, avocado, fried plantains, exotic fruit, or cheese. Enjoy!
Notes
1. The ratio of uncooked to cooked rice is about 1:3.
2. To get 2 cups of cooked beans you need about 6 oz. (170g) of dry ones.
Adapted from Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers by Terry Hope Romero
2. To get 2 cups of cooked beans you need about 6 oz. (170g) of dry ones.
Adapted from Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers by Terry Hope Romero
Nutrition
Calories: 334kcal