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
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
COSTA RICAN BREAKFAST BOWL (GALLO PINTO)
Leftover rice and canned black beans makes this recipe quick and easy to throw together at the start the day.
Provided by Darshana Thacker
Categories HarperCollins Breakfast Bean Rice Kale Avocado Lime Juice Bell Pepper Jalapeño Quick and Healthy Healthy Quick & Easy Vegetarian Vegan Wheat/Gluten-Free
Number Of Ingredients 12
Steps:
- Combine the onion, bell pepper, cumin, garlic powder, and jalapeño (if youre using it) in a large sauté pan. Add 1/2 cup water and sauté the vegetables over medium heat for about 10 minutes, until they are tender, stirring occasionally and adding 1 to 2 more tablespoons water as needed to prevent the vegetables from sticking to the pan. Add the kale, rice, beans, and 1 cup water and cook over medium heat for 3 to 5 minutes, folding the ingredients, until the kale has wilted and the liquid has been absorbed.
- Add half of the cilantro and salt to taste and stir to combine. Garnish with the remaining cilantro and serve with diced avocado on top and a lime wedge.
GALLO PINTO (COSTA RICAN BEANS AND RICE)
I encountered this dish on a vacation to Costa Rica. They served it all over the country at breakfast. There is a sauce that they put on it that is very good. It is called Lizano. You can find it in a Latin American grocery.
Provided by Pneuma66
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fresh black beans are the best, but if you can't find them you can use either dried or canned. The recipe is good either way. If you use dried, follow the instructions on the bag to soak and cook them. If you use fresh beans, then place into saucepan, add water to one inch over the beans, salt them, and bring to a boil. Cover the pan with a lid, and reduce heat to a simmer until beans are soft (about 3 hours).
- Finely chop the cilantro, onion, and sweet pepper.
- Add 2 tablespoons oil to a large frying pan or wok. Add the rice, cilantro, onion, and sweet pepper and saute over medium flame for about 5 minutes. Add chicken broth, and saute for another few minutes until flavor absorbs into rice. Add the beans, saute together for a few minutes, and add fresh cilantro, and turn off heat.
- Enjoy.
Nutrition Facts : Calories 322.3, Fat 7.9, SaturatedFat 1.4, Sodium 488.3, Carbohydrate 51.8, Fiber 8.8, Sugar 3.2, Protein 11.5
COSTA RICAN RICE AND BEANS (GALLO PINTO)
This is traditionally a breakfast dish in Costa Rica, usually served with fried plantains and eggs (fried or scrambled) . But it's also commonly served as a lunch dish, usually topped with sour cream or pico de gallo (or sliced tomatoes). Many variations of this recipe exist, differing mostly in spice and pepper choice. For...
Provided by Vickie Parks
Categories Other Breakfast
Time 25m
Number Of Ingredients 18
Steps:
- 1. Heat the oil in a large skillet over medium heat. Add onion, bell pepper and sweet pepper, and sauté in the hot oil until soft, about 5 to 7 minutes.
- 2. Add garlic and sauté for 2 to 3 minutes or until the onion is starting to turn a golden color.
- 3. Stir in the lime juice, cumin, coriander, ginger, salsa lizano, salt and pepper. Then add the black beans, and rice, and cook until beans are heated through, about 10 minutes. Remove from heat and stir in the cilantro just before serving.
- 4. Top each serving with sour cream or pica de gallo. Garnish with chopped green onion, and serve immediately while still hot.
COSTA RICAN GALLO PINTO ( BLACK BEANS & RICE)
Make and share this Costa Rican Gallo Pinto ( Black Beans & Rice) recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 17m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute the onions& pepper in the oil.
- Add beans& cook 2 minutes longer.
- Add the rice& stir together, cook 3 minutes.
- Add worcestershire, tabasco & coriander, mix well.
- Garnish with bacon bits.
- If you want garnish with sour cream.
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