Best Costa Rican Rice And Beans Gallo Pinto Recipes
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
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.
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