Elgallopintofromcostaricabeansandrice Recipes

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GALLO PINTO RECIPE | COSTA RICAN RICE AND BEANS



Gallo Pinto Recipe | Costa Rican Rice and Beans image

Make up this quick and easy authentic Gallo Pinto recipe in just 30 minutes! Serve these Costa Rican rice and beans for a fabulous vegetarian dinner.

Provided by London Brazil

Categories     Dinner     lunch     Main Course

Time 30m

Number Of Ingredients 11

3 cups cooked rice (brown or white*)
2 Tbsp. olive oil
1 red bell pepper (finely diced)
1 sweet onion (finely diced)
2 cloves garlic (crushed)
⅓ cup Lizano salsa
½ tsp. cumin
¼ tsp. paprika
⅛ tsp. cayenne pepper
½ tsp. salt (to taste)
15- oz. can black beans (drained)

Steps:

  • In a large skillet over medium heat add olive oil, bell peppers, and onion. Sauté for 5-7 minutes or until veggies are tender.
  • Add crushed garlic and continue sautéing for 1 minute.
  • Whisk together cumin, paprika, cayenne pepper, and salt in a small bowl.
  • Add rice, beans, and seasoning ingredients to the skillet. Stir to combine.
  • Pour Lizano salsa over rice and stir well. Cook for 5-10 minutes, uncovered, over low heat, or until rice absorbs the sauce.
  • Serve gallo pinto with cilantro and additional Lizano salsa, if desired, and enjoy!

Nutrition Facts : Calories 358 kcal, Carbohydrate 60 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Sodium 1146 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving

EL GALLO PINTO (FROM COSTA RICA- BEANS AND RICE)



El Gallo Pinto (From Costa Rica- Beans and Rice) image

I was lucky enough to spend part of the summer in Costa Rica. This is the traditional dish that every Tico eats for breakfast, lunch, and probably dinner. I never got used to it for breakfast, but this is what I've come up with to imitate my travels there.

Provided by alijen

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups cooked white rice
2 cups cooked black beans
1/2 cup bean stock or 1/2 cup chicken stock, if bean not available
1/2 onion, chopped
1 bell pepper, chopped
2 garlic cloves, chopped
2 tablespoons fresh coriander, chopped
2 tablespoons vegetable oil
heavy cream, as desired topping

Steps:

  • Fry onion and bell pepper in the vegetable oil, about 3 minutes.
  • Add the garlic and sauté a bit more.
  • Pour in the beans and the stock, bring to a simmer.
  • Avoid the mixture drying up.
  • Add in the rice and stir thoroughly, gently.
  • Don't mash the beans!
  • Season to taste with salt and pepper.
  • Right before serving, stir in the coriander, and top with heavy cream if desired.

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