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.
FRIED RICE AND BEANS (GALLO PINTO)
My dad's black bean recipe. He is from Costa Rica. I eat these 4 different ways: as "gallo pinto," plain rice and beans for a side dish, as black bean soup, or mash them to make a dip. Serve gallo pinto with a fried egg and bacon.
Provided by tconstantine
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 2h30m
Yield 1
Number Of Ingredients 8
Steps:
- Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
- Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
- Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
- For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.
Nutrition Facts : Calories 1917.9 calories, Carbohydrate 354.7 g, Fat 11.9 g, Fiber 71.1 g, Protein 105.2 g, SaturatedFat 2.6 g, Sodium 2352.6 mg, Sugar 10.7 g
GALLO PINTO (RED BEANS AND RICE)
From the website whats4eats, this is describes as a dish typical to Costa Rica and Nicaragua. Other variations are included below and give a regional taste from other parts of Central America.
Provided by Studentchef
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2-3 minutes, or until cooked through.
- Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through.
- Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.
- Variations:.
- •Casamiento (Salvadoran black beans and rice): Use black beans instead of red beans.
- •Nicaraguans on the Caribbean coast use coconut oil instead of regular vegetable oil.
- •Stir in some chopped cilantro.
- •Add a few dashes of bottled pepper sauce or Worcerstershire sauce for added flavor.
EL GALLO PINTO (FROM COSTA RICA- BEANS AND RICE)
I was lucky enough to spend part of the summer in Costa Rica. This is the traditional dish that every Tico eats for breakfast, lunch, and probably dinner. I never got used to it for breakfast, but this is what I've come up with to imitate my travels there.
Provided by alijen
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry onion and bell pepper in the vegetable oil, about 3 minutes.
- Add the garlic and sauté a bit more.
- Pour in the beans and the stock, bring to a simmer.
- Avoid the mixture drying up.
- Add in the rice and stir thoroughly, gently.
- Don't mash the beans!
- Season to taste with salt and pepper.
- Right before serving, stir in the coriander, and top with heavy cream if desired.
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
AIDA'S - GALLO PINTO
This is an Authentic Costa Rican dish that my girlfriend's mother used to make us. She just passed in October and we got this recipe just in time. I thought I would put it out there for everyone to enjoy as much as we do.
Provided by Texas Pete
Categories Black Beans
Time 30m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Sauté onions and garlic until soft.
- Add chicken stock bring to simmer.
- Combine all other ingredients and bring back to a simmer.
- Sauté off moisture to desired consistency (I like it on the wetter side).
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.
NICARAGUAN GALLO PINTO
This zesty Nicaraguan Gallo Pinto is a Healthy Living beans and rice dish that's ready in just half an hour.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings, 1 cup each.
Number Of Ingredients 5
Steps:
- Cook dressing, onion and garlic in large skillet on medium heat until onions are tender.
- Stir in the beans with the reserved cooking liquid; cook 5 min., stirring gently to avoid mashing the beans.
- Add rice; cook 5 to 8 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 250, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 10 g
GALLO PINTO (RED BEANS AND RICE)
This yummy dish is a staple in many Latin American countries and is very easy to make!
Provided by avargas88
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Combine water and beans in a large pan; bring to a boil. Add rice. Cover and cook until rice is completely soft, about 15 minutes. Season with salt and pepper.
Nutrition Facts : Calories 377.2 calories, Carbohydrate 79 g, Fat 1.1 g, Fiber 8.3 g, Protein 12.4 g, SaturatedFat 0.1 g, Sodium 442.9 mg, Sugar 2.6 g
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.
AUTHENTIC GALLO PINTO
Make and share this Authentic Gallo Pinto recipe from Food.com.
Provided by Cooker Man Dan
Categories Breakfast
Time 17m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a fry pan over medium heat.
- Add onions and bell pepper and saute for 2 minutes.
- Add beans and salsa lizano, simmer for 10 minutes over medium heat.
- Add rice and coriander/cilantro and mix.
- You can add a fried egg on top if you desire.
- Enjoy.
Nutrition Facts : Calories 244.9, Fat 7.5, SaturatedFat 0.6, Sodium 100, Carbohydrate 37.3, Fiber 5.6, Sugar 0.7, Protein 7.2
GALLO PINTO (BEANS AND RICE)
Steps:
- If beans are dried, cover with water and soak overnight, if they are fresh, just rise them off. Drain the beans and add fresh water to an inch (2.5-cm) above the top of the beans, salt, and bring to a boil. Cover the pan and reduce heat to very low simmer until beans are soft (~3 hours). Chop cilantro, onion, and sweet pepper very fine. Add 1 Tablespoon oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add half of the chopped onion, sweet pepper and cilantro and sauté another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). Once the rice and beans are cooked you can refrigerate or freeze them. Keep a significant amount of the "black water" with the beans (½-1 cup 120-240 ml). This is what gives the rice its color and some of its flavour. Sauté the rice, beans reserved chopped onion, sweet pepper and cilantro together in vegetable oil for a few minutes. Sprinkle with a little fresh chopped cilantro just before serving. Once the rice and beans are cooked you can also refrigerate or freeze them. Make up small batches of Gallo Pinto when you want it by simply sautéing them together.
RICE AND BEANS (GALLO PINTO)
Yield 4
Number Of Ingredients 12
Steps:
- 1.Heat oil in a large skillet over medium heat. 2.Add onion and sauté until it just begins to soften and turns color. 3.Add garlic and sauté for about 5 minutes, or until onion is golden. 4.Add spices and Worcestershire, and stir into onion and garlic. 5.(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). 6.Next, add the beans and then the rice. 7.Combine the rice and beans evenly and cook until mixture is heated through. 8.Add salt and pepper to taste and serve hot. 9.Garnish with some chopped cilantro or green onions if you prefer
GALLO PINTO
Steps:
- 1. Fry onion, red pepper, garlic, cilantro in a small amount of vegetable oil, about 3 minutes. 2. Pour in the beans and add the sauce, black pepper and seasoning. Let it cook for a few minutes, but don't let it dry out. 3. Pour in the cooked rice and mix it with the beans
GALLO PINTO NICARAGUENSE
Provided by My Food and Family
Categories Casa
Time 30m
Yield 4 porciones de 1 taza cada una
Number Of Ingredients 5
Steps:
- Cocina el aderezo, la cebolla y el ajo en un sartén grande a fuego medio hasta que las cebollas estén tiernas.
- Incorpora los frijoles y el líquido de la cocción que reservaste; cocina durante 5 minutos, revolviendo suavemente para no deshacer los frijoles.
- Agrega el arroz; cocina de 5 a 8 minutos o hasta que esté completamente caliente, revolviendo de vez en cuando.
Nutrition Facts : Calories 250, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SPOTTED ROOSTER (GALLO PINTO)
Nicaraguans and Costa Ricans pride themselves on their Gallo Pinto or 'Spotted Rooster,' an authentic mixture of black beans (or red beans) and rice.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Directions: 1. In a skillet, sauté the onion and bell pepper in oil, until the onion is translucent. 2. Add the beans and cook for two minutes. Add the rice and cook for three minutes. 3. Add the cilantro, Worcestershire sauce, and pepper sauce, stir well, taste, and adjust seasonings. 4. Cook for an additional two minutes, then serve mounded on a platter garnished with the bacon and minced scallion. Adapted from Beyond Gumbo: Creole Fusion Food from the Atlantic Rim.
GALLO PINTO
Make and share this Gallo Pinto recipe from Food.com.
Provided by Jax Carcache
Categories One Dish Meal
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Place vegetable oil on a frying pan and heat for approximately 1 minute.
- Saute onions until caramelized.
- Add entire pot of cooked beans and its gravy into the sautéed onions.
- Stir over low-medium heat for a minute.
- Combine cooked rice to sautéed bean mix well and simmer for 5 minutes.
- Add salt to taste.
- Add cilantro.
- Cook on high heat and quick.
- Serve immediately and add the sour cream to taste.
Nutrition Facts : Calories 263, Fat 5.1, SaturatedFat 0.7, Sodium 2.8, Carbohydrate 45.8, Fiber 4.6, Sugar 1.4, Protein 8.2
GALLO PINTO
Make and share this Gallo Pinto recipe from Food.com.
Provided by Miheehee
Categories Breakfast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat up the oil in a skillet over medium heat.
- Add the chopped onion and sauté for a few minutes. You want it to be tender and start to brown.
- Add the minced garlic to the onion and brown.
- Stir the spices into onion and garlic mixture.
- Add beans and let simmer for a few minutes, but don't let it dry out.
- Pour in the cooked rice and mix it with the beans.
- Enjoy topped with sour cream, chopped green onions, and cilantro, alongside Eggs (fried or scrambled), and platanos maduros.
Nutrition Facts : Calories 455.4, Fat 5.6, SaturatedFat 0.8, Sodium 73.1, Carbohydrate 88.5, Fiber 9.2, Sugar 2.4, Protein 13.1
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