Gallo Pinto (Red Beans and Rice)


Serves: 4

This is a dish served in Costa Rica. Check out the variations below for more deliciousness.


Prep Time:
Cook Time:
Total Time:

Ingredients:

2-3 tablespoons olive oil
1 onion, finely chopped
1 bell pepper, finely chopped
2 3 garlic cloves, minced
1 cup kidney beans or 2 cups black beans, drained
salt and pepper, to taste
2 cups hot, cooked rice cooked rice

Directions:

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.

Source: food.com



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