Gallo Pinto Beans And Rice Recipes

GALLO PINTO RECIPE | COSTA RICAN RICE AND BEANS

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!

GALLO PINTO (COSTA RICAN RICE AND BEANS)

Steps:

• Heat oil in a large skillet over medium heat.
• Add onion and sauté until it just begins to soften and turns color.
• Add garlic and sauté for about 5 minutes, or until onion is golden.
• Add spices and Worcestershire, and stir into onion and garlic.
• (The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out).
• Next, add the beans and then the rice.
• Combine the rice and beans evenly and cook until mixture is heated through.
• Add salt and pepper to taste and serve hot.
• Garnish with some chopped cilantro or green onions if you prefer.
• Vegetarians use only the vegetarian Worcestershire sauce.

GALLO PINTO (COSTA RICAN BEANS AND RICE)

Steps:

• Place the oil in a large skillet over medium heat.
• Add the chopped onion, the garlic, the red pepper, and the chopped cilantro. Cook, stirring often, until vegetables are soft and fragrant.
• Add the cumin and salsa lizano (or Worcestershire sauce) and cook for 2 to 3 more minutes.
• Add the beans and their liquid, and cook for 1 minute.
• Add the rice and stir until rice is well mixed with the beans and there are no clumps of rice.
• Cover skillet, lower heat, and let mixture simmer for 1 to 2 minutes, until rice is heated through.
• Season with salt and pepper to taste, adding more salsa lizano or Worcestershire sauce to taste.
• Garnish with fresh cilantro before serving.

FRIED RICE AND BEANS (GALLO PINTO)

Steps:

• Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
• Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
• Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
• For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.

GALLO PINTO (RED BEANS AND RICE)

Steps:

• Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2-3 minutes, or until cooked through.
• Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through.
• Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.
• Variations:.
• •Casamiento (Salvadoran black beans and rice): Use black beans instead of red beans.
• •Nicaraguans on the Caribbean coast use coconut oil instead of regular vegetable oil.
• •Stir in some chopped cilantro.
• •Add a few dashes of bottled pepper sauce or Worcerstershire sauce for added flavor.

GALLO PINTO BREAKFAST BOWLS

Steps:

• In a large non-stick skillet, heat the oil over medium-high heat.
• Saute the bell pepper, and onion until soft, about 5 minutes.
• Add the garlic and cumin and stir, about 30 seconds, until fragrant.
• Add in the rice and black beans and cook, stirring occasionally, until everything is heated through.
• Stir in 1/2 cup cilantro, salt and pepper.
• Remove from heat and keep warm.
• In the same skillet, warm the coconut oil.
• Slice the plantains into 1/2" thick diagonal coins.
• Toss the slices into the sugar, cinnamon and salt.
• When the oil is melted and hot, place the plantains in a single layer and cook until starting to turn brown and caramelized and soft (about 2-3 minutes).
• Flip and cook for an additional 2-3 minutes on the other side.
• Remove to a plate and tent with foil. Note - do NOT place them on a paper towel. They will stick and make a mess!
• Serve with avocado slices, lime wedges, chopped cilantro, romao tomatoes, and hot sauce.
• Enjoy!

GALLO PINTO

Steps:

• Cook the rice according to package instructions (or you can cook it in a pressure cooker if you have one).
• Drain the beans, but reserve the liquid from the can in a small bowl.
• Add the oil to a large pan and heat it over medium high heat.
• Add the onion, red pepper, and yellow pepper and heat until they begin to soften, about 5 minutes.
• Add the beans into the pan and stir until heated.
• Add the rice, and stir with the beans.
• Add the salt, cumin, pepper to taste, and Lizano (or Worcestershire sauce). Pour in half of the reserved bean liquid from the canned beans. Stir until everything is heated through.
• Enjoy! Leave a comment on this page letting me know what you thought of the recipe.

AUTHENTIC COSTA RICAN GALLO PINTO (BEANS AND RICE)

Steps:

• Fry onion and bell pepper in 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 (fresh cilantro) and top with heavy cream (sour cream) if desired.

GALLO PINTO (RED BEANS AND RICE)

Steps:

• Combine water and beans in a large pan; bring to a boil. Add rice. Cover and cook until rice is completely soft, about 15 minutes. Season with salt and pepper.