July 03, 2017
Breakfast, Side Dishes, Beans,
Black Beans, Rice, White Rice, Central/South American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Stove Top, Gluten-Free, High Fiber, Low Cholesterol, No Eggs, Vegetarian more
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"My husband and I were on a tour of Costa Rica a few years ago and became well acquainted with Gallo Pinto - Costa Rica's version of beans and rice. Some of our fellow travelers complained that there were beans and rice at every meal, but we loved it!
Would never have thought to eat them for breakfast, but when in Rome...
We also brought home some Lizano Sauce and it's almost gone! Good thing our daughter and granddaughter will be going to Spanish immersion school in Costa Rica this summer - I'm putting in my request for Salsa Lizano!
Lizano sauce is quite mild and can sometimes be found in specialty stores, or stores with Latin American foods. Some say to substitute Worchester sauce with a pinch of cumin. If really pressed, use a mild taco sauce, even though they are usually tomato based."
Heat olive oil in a large skillet over medium-high heat. 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.
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Excellent! I love Gallo Pinto! The only difference is that it uses Cilantro instead of the wild culantro -giving a slightly different flavor. But considering wild culantro is hard to find here in the States, this was very very good and will certainly fill that hankering I have for Gallo! I finally cracked open my last bottle of Lizano for this. And it was worth it! Thanks for posting! Made for CQ4.