Best Fried Rice And Beans Gallo Pinto Recipes

GALLO PINTO RECIPE | COSTA RICAN RICE AND BEANS

Gallo Pinto Recipe | Costa Rican Rice and Beans image

Make up this quick and easy authentic Gallo Pinto recipe in just 30 minutes! Serve these Costa Rican rice and beans for a fabulous vegetarian dinner.

Provided by London Brazil

Time 30m

Number Of Ingredients 11

Ingredients

3 cups cooked rice (brown or white*)
2 Tbsp. olive oil
1 red bell pepper (finely diced)
1 sweet onion (finely diced)
2 cloves garlic (crushed)
⅓ cup Lizano salsa
½ tsp. cumin
¼ tsp. paprika
⅛ tsp. cayenne pepper
½ tsp. salt (to taste)
15- oz. can black beans (drained)

Steps:

In a large skillet over medium heat add olive oil, bell peppers, and onion. Sauté for 5-7 minutes or until veggies are tender.
Add crushed garlic and continue sautéing for 1 minute.
Whisk together cumin, paprika, cayenne pepper, and salt in a small bowl.
Add rice, beans, and seasoning ingredients to the skillet. Stir to combine.
Pour Lizano salsa over rice and stir well. Cook for 5-10 minutes, uncovered, over low heat, or until rice absorbs the sauce.
Serve gallo pinto with cilantro and additional Lizano salsa, if desired, and enjoy!

Nutrition Facts : Calories 358 kcal, Carbohydrate 60 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Sodium 1146 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving

GALLO PINTO (COSTA RICAN BEANS AND RICE)

Gallo Pinto (Costa Rican Beans and Rice) image

Start your day off right with this tasty meal made from leftover rice and beans.

Provided by Marian Blazes

Categories Breakfast Lunch Side Dish

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable or olive oil
1 medium onion (finely diced)
2 cloves garlic (minced)
1/4 cup fresh cilantro leaves (chopped)
1 medium red bell pepper (finely diced)
1 teaspoon cumin
2 to 3 teaspoons Salsa Lizano (or substitute Worcestershire sauce)
2 cups cooked beans (black or dark red with cooking liquid)
2 cups cooked white rice
Dash salt and freshly ground pepper to taste
Fresh cilantro (chopped for garnish)

Steps:

Place the oil in a large skillet over medium heat.
Add the chopped onion, the garlic, the red pepper, and the chopped cilantro. Cook, stirring often, until vegetables are soft and fragrant.
Add the cumin and salsa lizano (or Worcestershire sauce) and cook for 2 to 3 more minutes.
Add the beans and their liquid, and cook for 1 minute.
Add the rice and stir until rice is well mixed with the beans and there are no clumps of rice.
Cover skillet, lower heat, and let mixture simmer for 1 to 2 minutes, until rice is heated through.
Season with salt and pepper to taste, adding more salsa lizano or Worcestershire sauce to taste.
Garnish with fresh cilantro before serving.

Nutrition Facts : Calories 311 kcal, Carbohydrate 50 g, Cholesterol 0 mg, Fiber 9 g, Protein 11 g, SaturatedFat 1 g, Sodium 192 mg, Sugar 3 g, Fat 8 g, ServingSize Serves 4, UnsaturatedFat 0 g