Lori's Gallo Pinto
Recipe: #43337
August 02, 2024
Categories: Side Dishes, Rice, White Rice, Peppers, Central/South American Spices, more
"Gallo Pinto is the Costa Rican version of beans and rice. It's served at almost every meal, and once you taste it you'll know why! Everyone has their own version, but a few things are a "must" - including Salsa Lizano and Culantro. Here in the states, these ingredients are somewhat scarce, but can be substituted with Worcestershire sauce (reduce the amount) and cilantro. Both ingredients may be readily available at Hispanic stores, depending on what part of the US you're in..."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (268.9 g)
- Calories 500.2
- Total Fat - 5.1 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 190.7 mg
- Total Carbohydrate - 90.8 g
- Dietary Fiber - 17.1 g
- Sugars - 3.6 g
- Protein - 24 g
- Calcium - 129.7 mg
- Iron - 5.3 mg
- Vitamin C - 17 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Heat the oil in a large skillet. Add the onion and bell pepper, cook until the veggies are soft, about 5 minutes. Season with salt to taste.
Step 2
If using canned beans, drain and reserve the liquid. Measure out 1/3 cup of the liquid. Add the drained beans, and 1/3 cup of the cooking liquid to the sauteed onion mixture. Stir in the Salsa Lizano and cumin. If using Worcestershire sauce, reduce the amount to your taste. Simmer for one minute.
Step 3
Add the cooked rice and stir to combine. Add the chopped culantro or cilantro. Cook until heated through.
Tips
No special items needed.
0 Reviews
You'll Also Love
