Gallo Pinto Costa Rican Rice And Beans Recipes
GALLO PINTO RECIPE | COSTA RICAN RICE AND BEANS
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
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
GALLO PINTO (COSTA RICAN RICE AND BEANS)
I found this recipe in a copy of Vegetarian Times. Gallo Pinto translates as "painted rooster", and is a dish eaten by many Costa Ricans almost every day. The addition of ginger and Worcestershire adds a quite unique flavor to this dish.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 249.4, Fat 5.3, SaturatedFat 0.5, Sodium 2.2, Carbohydrate 42.6, Fiber 5.8, Sugar 0.8, Protein 7.7
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.
Nutrition Facts : Calories 311 kcal, Carbohydrate 50 g, Cholesterol 0 mg, Fiber 9 g, Protein 11 g, SaturatedFat 1 g, Sodium 192 mg, Sugar 3 g, Fat 8 g, ServingSize Serves 4, UnsaturatedFat 0 g
EASIEST COSTA RICAN RICE & BEANS
This recipe was actually posted by TheMom51 in her reply to recipe #78747. I thought I'd post it as a searchable recipe. Her original comment was: Just thought I'd add my Costa Rican daughter-in-law's recipe. It uses the traditional Salsa Lizano (you can order it over the Internet) which is probably why Matoszinho didn't think this recipe was quite right Preparation time does not include time to cook the rice. If you need to cook your rice add an additional 15 minutes to the prep time.
Provided by Chef Johnny Ringo
Categories Rice
Time 25m
Yield 4 Cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute onion and bell pepper for about 2 minutes.
- Add the black beans and salsa and simmer for about 10 minutes on medium heat.
- Then, add the cooked rice and mix in the coriander.
- Cooked bacon, pork, chicken or sausage can be added. For breakfast, scrambled eggs can be added.
AUTHENTIC COSTA RICAN GALLO PINTO (BEANS AND RICE)
I was fortunate to get my hands on a personal recipe to share, thanks to the concierge at my hotel who hails from a region she feels is known for the best Gallo Pinto!
Provided by Toni Dash
Categories Breakfast
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 118 kcal, Carbohydrate 19 g, Protein 4 g, Fat 2 g, SaturatedFat 2 g, Sodium 15 mg, Fiber 2 g, ServingSize 1 serving
GALLO PINTO BREAKFAST BOWLS
Gallo Pinto is an easy and delicious breakfast from Costa Rica with loads of flavor! This easy 30 minute skillet meal uses a combination of leftovers and fresh produce to make a lovely meatless meal for any time of the day!
Provided by Jenni - The Gingered Whisk
Categories 30 Minute Meal
Time 35m
Number Of Ingredients 20
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!
Nutrition Facts : Calories 830 calories, Carbohydrate 126 grams carbohydrates, Cholesterol 186 milligrams cholesterol, Fat 31 grams fat, Fiber 21 grams fiber, Protein 21 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1841 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
COSTA RICAN GALLO PINTO
A traditional Costa Rican breakfast and my favorite breakfast recipe. When you serve it, you can add up the Costa Rican famous Lizano sauce (kind of an English sauce) that brings up the gallo pinto's flavor.
Provided by Nat May
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oil in a frying pan over medium heat. Add onion, bell pepper, celery, and garlic and saute until softened, 5 to 7 minutes. Stir in black beans with their juices, salt, and pepper. Saute until some of the liquid evaporates, 3 to 5 minutes. Stir in rice.
- Cover and let simmer until vegetables are soft and flavors have melded, about 15 minutes.
Nutrition Facts : Calories 158.5 calories, Carbohydrate 29.3 g, Fat 2.1 g, Fiber 5 g, Protein 5.6 g, SaturatedFat 0.3 g, Sodium 238.5 mg, Sugar 1.1 g
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COSTA RICAN GALLO PINTO RECIPE - PURA VIDA MOMS
From puravidamoms.com
4.4/5 (21)Total Time 20 minsCategory Costa Rican RecipesCalories 281 per serving
- (These instructions assume you have already done the first two steps- cook the rice and beans ahead of time.)
- Heat oil in a large skillet over medium heat. Add onion, pepper, cilantro and salt. Lightly cook until the onion is translucent. You have just made sofrito!
- Add the cooked rice to the skillet and toss until well combined with the beans and spices. Heat thoroughly and serve- preferably with fried eggs, warm corn tortillas and a hot cup of Costa Rican coffee!
COSTA RICAN BLACK BEANS AND RICE (GALLO PINTO) RECIPE
From today.com
Ratings 193Category Entrées,Side Dishes
- 1. In a large skillet, heat oil over medium heat. Add onion and sauté until it starts to wilt, about 4 minutes.
- 4. Add rice and stir to combine. Cook and stir until rice and beans are evenly distributed and are heated through. Season with salt and pepper to taste.
GALLO PINTO – BLACK BEANS AND RICE RECIPE – COSTA RICAN …
From whereismyspoon.co
Reviews 5Calories 374 per servingCategory Pasta And Rice
- Start a day ahead. Cook the rice in salted water until tender. Drain well, let cool, cover, and refrigerate until the next day.
- Finely chop the onion. Chop the garlic cloves, but keep them separated from the onion. Chop the red bell pepper into small cubes.
- Heat the oil in a Dutch oven or another heavy-bottomed pot. Cook the onion until translucent. Add the garlic and the red bell pepper and cook on medium-low heat for about 4-5 minutes or until softer.
- Add the black beans and the water from the cans as well. Stir well and add the Worcestershire sauce. Heat for about 5 minutes, stirring from time to time, it should not get too dry.
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Estimated Reading Time 4 mins
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GALLO PINTO (COSTA RICAN BEANS AND RICE) - STRIPED SPATULA
From stripedspatula.com
4.9/5 (32)Total Time 30 minsCategory Breakfast, Side DishCalories 165 per serving
- Heat oil in a large skillet over medium-high heat until shimmering. Sauté chopped bell pepper and onions until peppers are soft and onions are translucent, about 6-8 minutes. Add minced garlic and cook for 1 minute, until fragrant.
- Add black beans, reserved cooking liquid, and Salsa Lizano, stirring to combine. Simmer for 5 minutes, until slightly thickened and little bit of the liquid is evaporated. Gently stir in cooked rice and cook until heated through and most of the liquid is absorbed, but not dry, about 3-5 minutes. Stir in chopped cilantro. Season to taste with additional Salsa Lizano (we added about a tablespoon extra).
GALLO PINTO: COSTA RICAN RICE AND BEANS - PLANTS-RULE
From plants-rule.com
Reviews 2Category Dinner, Entree, Main CourseServings 4Total Time 30 mins
- Combine yellow onion, bell pepper, garlic, and 2 tablespoons of the cilantro in a medium pot with ½ cup of the water. Bring to a simmer over medium heat. Cover and cook until the onions and peppers soften. Add the rice and remaining water to the onion mixture. Cover and bring to a boil. Reduce to a simmer. After 20 minutes, add the beans. Continue cooking until rice is tender, about 20 more minutes.
- Remove from heat and let rest for 5 minutes. Uncover and fluff with a fork. Stir in the remaining cilantro. Serve with fresh lime or diced tomatoes.
GALLO PINTO RECIPE (COSTA RICAN RICE AND BEANS) - COOKING ...
From cookingtheglobe.com
5/5 (3)Total Time 30 minsCuisine Costa RicanCalories 334 per serving
- 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!
COSTA RICAN GALLO PINTO | MCCALLUM'S SHAMROCK PATCH
From themccallumsshamrockpatch.com
5/5 (8)Total Time 1 hrCategory BreakfastCalories 256 per serving
- Soak and cook dried beans according to package directions or use 2 cups of dried beans. Do not drain beans completely if cooked from dried beans. Keep at least 1 and ½ cups of the black water; if they are canned, do not rinse beans.
- Place cooked or canned black beans that you have reserved 1 and ½cups of cooking water from the dried beans or the can of beans you have not rinsed, and diced red sweet pepper and one small diced Spanish onion in the metal pan on medium heat, sauté till soft, then add 3 cloves of minced garlic to the metal frying pan,¼ of a cup of chopped fresh cilantro, ½ of a tablespoon of dried oregano, ¼ of a teaspoon of cumin, and 1 tablespoon of Costa Rican Salsa ” Lizano” or 1 tablespoon of Worcestershire sauce a dash of cayenne, kosher salt, and freshly ground black pepper. Simmer on very low heat for about 25 minutes
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GALLO PINTO - COSTA RICAN RICE AND BEANS - THECOOKFUL
From thecookful.com
Author Christine PittmanTotal Time 30 minsCategory EntréeCalories 387 per serving
- In a medium-sized saucepan that has a lid, warm 1 tablespoon of the olive oil over medium-high heat. Add any optional vegetables and saute until softened, 3-4 minutes.
- Stir in the rice and toast lightly in the oil for a minute. Stir in the garlic powder, onion powder, and salt. Add the water and stir.
- Increase heat to high and let it come to a boil. Reduce the heat to low, cover the pot, and simmer until rice is tender, 16-20 minutes.
- Stir in the beans and the Salsa Lizano. Remove the sauce pan from the heat and replace the lid so that everything stays warm.
GALLO PINTO: COSTA RICAN RICE AND BEANS BREAKFAST L ...
From panningtheglobe.com
5/5 (4)Total Time 45 minsCategory BreakfastCalories 338 per serving
- Heat 2 tablespoons of olive oil over medium heat in a large skillet. Sauté garlic, red pepper and onion, stirring occasionally, until softened, about 5 minutes. Add the remaining tablespoon of olive oil and the cooked rice and lower the heat to medium-low. Cook, tossing, until everything is combined and hot, 3-4 minutes. Add beans and gently fold them into the rice mixture. Continue cooking and gently folding until everything is hot and thoroughly combined, 2 minutes or so. Stir in scallions, 6 tablespoons chopped cilantro, 2 teaspoons salt, and 1/4 teaspoon pepper. Remove from heat and cover partially to keep warm.
- In a medium bowl, toss sliced plantains with sugar, cinnamon and salt. Heat 2 tablespoons coconut oil in a large, preferably cast iron, skillet over medium-high heat. Add the plantain slices in a single layer. ( If they don’t all fit, cook them in two batches) Cook for 2-3 minutes per side or until brown and caramelized and soft. Transfer to a plate. Squeeze some lime juice over them – about 1/4 of a juicy lime. Sprinkle a few pinches of course salt over them, to taste. Tent with foil.
- Divide pinto gallo between 6 plates. Place a cooked egg on top of each. Garnish with a sprinkle of cilantro and some salt and pepper, to taste. Arrange a few plantain slices alongside. Garnish with a lime wedge. Pass around the hot sauce.
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5/5 (2)Total Time 20 minsCategory SidesCalories 143 per serving
- Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic. Cook while stirring occasionally until the veggies begin to soften but not brown, 4 to 5 minutes.
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