July 27, 2017
Dinner, Side Dishes, Beans,
Black Beans, Rice, Vegetables, Onions, Central/South American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Weeknight Meals, Stove Top, Gluten-Free, High Fiber, Low Fat, No Eggs, Vegan, Vegetarian, Kosher Dairy more
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"Almost every Latin American country has its version of rice and beans, and in Costa Rica their version is called gallo pinto. A countrywide household side dish, everyone has their own version and call it "the best". This recipe is from Sabores, a Costa Rican cooking site, cooking school, and magazine that I enjoyed greatly when I lived there."
In a large frying pan, melt the butter over medium heat. Saute the onion, garlic, bell pepper and celery for 3 minutes.
Add the beans with their liquid and season with the Worcestershire sauce and cumin.
Add salt and pepper to taste. Bring to a simmer and cook for about 5 minutes, then add the rice. Stir gently to combine until the rice is heated through.
Add the cilantro, then adjust seasoning to taste.
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Nice variation on rice and beans! Love all the color, texture, and flavor the veggies provide. Thanks for sharing! CQ4