Breakfast Rice And Beans Food

GALLO PINTO BREAKFAST BOWLS

Steps:

• In a large non-stick skillet, heat the oil over medium-high heat.
• Saute the bell pepper, and onion until soft, about 5 minutes.
• Add the garlic and cumin and stir, about 30 seconds, until fragrant.
• Add in the rice and black beans and cook, stirring occasionally, until everything is heated through.
• Stir in 1/2 cup cilantro, salt and pepper.
• Remove from heat and keep warm.
• In the same skillet, warm the coconut oil.
• Slice the plantains into 1/2" thick diagonal coins.
• Toss the slices into the sugar, cinnamon and salt.
• When the oil is melted and hot, place the plantains in a single layer and cook until starting to turn brown and caramelized and soft (about 2-3 minutes).
• Flip and cook for an additional 2-3 minutes on the other side.
• Remove to a plate and tent with foil. Note - do NOT place them on a paper towel. They will stick and make a mess!
• Serve with avocado slices, lime wedges, chopped cilantro, romao tomatoes, and hot sauce.
• Enjoy!

BREAKFAST RICE AND BEANS

Steps:

• Heat the oil in a large frying pan or wok, and add the diced onion and peppers. Cook over a medium heat for 5 minutes, until soft.
• Add the uncooked rice, tinned black beans, vegetable stock, spices, and a good pinch of salt and pepper. Mix well to combine, and bring to a gentle simmer. Cook gently, stirring regularly, until the rice is cooked and any excess liquid has cooked off (alternatively, you can add a dash more water if the rice is not yet cooked). It should take around 15-20 minutes.
• Meanwhile, heat a dash of oil in a frying pan, and fry one egg per person (I'd recommend that this recipe serves 3 for breakfast, or 2 for dinner).
• Serve the rice and beans topped with the fried eggs, sliced avocado and cherry tomatoes.

MEXICAN RICE AND BEANS

Steps:

• Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
• Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

BEANS AND RICE

Steps:

• In a large skillet heat oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, cayenne, cumin, chili powder and cook for 1 minute. Stir in tomatoes, beans, and water and stir well. Simmer mixture for 15-20 minutes or until it has thickened. Stir in the chopped parsley or cilantro. Serve hot over rice with various toppings.