Gallo Pinto (Costa Rican Rice & Beans)
Recipe: #26676
July 27, 2017
Categories: Side Dishes, Beans, Black Beans, Rice, Onions, Central/South American, Gluten-Free High Fiber, Low Fat, No Eggs, Vegan, Vegetarian, Kosher Dairy, Vegetarian Dinner, Vegan Dinner, more
"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."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (201.7 g)
- Calories 485
- Total Fat - 7 g
- Saturated Fat - 2.5 g
- Cholesterol - 5.7 mg
- Sodium - 256.4 mg
- Total Carbohydrate - 88.3 g
- Dietary Fiber - 11.2 g
- Sugars - 9.7 g
- Protein - 17.8 g
- Calcium - 145.5 mg
- Iron - 5.6 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
In a large frying pan, melt the butter over medium heat. Saute the onion, garlic, bell pepper and celery for 3 minutes.
Step 2
Add the beans with their liquid and season with the Worcestershire sauce and cumin.
Note: the dish should NOT be soupy, so not much of the bean liquid is needed. It definitely adds color to the dish and helps the rice mix in.
Step 3
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.
Step 4
Add the cilantro, then adjust seasoning to taste.
Most of the time, the rice is placed on the serving plate with a large rice ladle, making a pretty rounded scoop. You can do this by filling a bowl with the gallo pinto and then inverting it onto the serving plate.
Tips
No special items needed.
1 Reviews
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