COSTA RICAN RICE AND BEANS (GALLO PINTO)

Costa Rican Rice and Beans (Gallo Pinto) image

Provided by Vickie Parks

Time 25m

Number Of Ingredients 18

Previous Next

2 Tbsp canola oil
1 medium onion, finely chopped
1 small yellow bell pepper, finely chopped
1 sweet red pepper, finely chopped
2 clove garlic, minced
1/2 lime, juiced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground ginger
2 Tbsp salsa lizano (or worcestershire sauce can be used in a pinch, though salsa lizano is the better choice)
salt and pepper, to taste
3 cups cooked rice
2 cups cooked black beans, drained and rinsed (i used a 15-oz can, rinsed and drained)
1/3 cup fresh cilantro, chopped
OPTIONAL GARNISHES
sliced green onions
sour cream
pico de gallo, or fresh tomato slices

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.