GALLO PINTO
This recipe from Costa Rica was probably my favorite recipe to come out of the country! Gallo Pinto is a rice and beans dish from Costa Rica. It's made with white rice, black beans, some peppers, and then the special ingredient, Lizano.
Provided by The Foreign Fork
Categories Breakfast Main Course rice
Time 25m
Number Of Ingredients 11
Steps:
- Cook the rice according to package instructions (or you can cook it in a pressure cooker if you have one).
- Drain the beans, but reserve the liquid from the can in a small bowl.
- Add the oil to a large pan and heat it over medium high heat.
- Add the onion, red pepper, and yellow pepper and heat until they begin to soften, about 5 minutes.
- Add the beans into the pan and stir until heated.
- Add the rice, and stir with the beans.
- Add the salt, cumin, pepper to taste, and Lizano (or Worcestershire sauce). Pour in half of the reserved bean liquid from the canned beans. Stir until everything is heated through.
- Enjoy! Leave a comment on this page letting me know what you thought of the recipe.
Nutrition Facts : ServingSize 1 serving, Calories 195 kcal, Carbohydrate 34 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Sodium 407 mg, Fiber 6 g, Sugar 1 g, UnsaturatedFat 4 g
GALLO PINTO RECIPE | COSTA RICAN RICE AND BEANS
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
Categories Dinner lunch Main Course
Time 30m
Number Of Ingredients 11
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 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.
GALLO PINTO BREAKFAST BOWLS
Gallo Pinto is an easy and delicious breakfast from Costa Rica with loads of flavor! This easy 30 minute skillet meal uses a combination of leftovers and fresh produce to make a lovely meatless meal for any time of the day!
Provided by Jenni - The Gingered Whisk
Categories 30 Minute Meal
Time 35m
Number Of Ingredients 20
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!
Nutrition Facts : Calories 830 calories, Carbohydrate 126 grams carbohydrates, Cholesterol 186 milligrams cholesterol, Fat 31 grams fat, Fiber 21 grams fiber, Protein 21 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1841 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
EASY GALLO PINTO RECIPE
Gallo Pinto is a traditional Costa Rican and Nicaragua recipe made with cooked rice and beans. Easy to make and freezer-friendly recipe.
Provided by Joyce Zahariadis
Categories Recipes
Time 18m
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan over medium heat. Add onion and cook until translucent. Add garlic and cook for 1 minute or until fragrant. Incorporate black beans, cooking liquid and salsa lizano. Simmer for 7 minutes or until reduced. Add rice and stir. Let it cook for 4 more minutes. Remove from fire and mix in chopped cilantro. Serve and enjoy.
Nutrition Facts : Calories 249 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 7 grams fiber, Protein 9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 104 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
HOW TO PREPARE GALLO PINTO
Gallo pinto is a "comida típica" (traditional food) of Costa Rica and Nicaragua, a traditional rice and beans dish commonly served at breakfast, lunch and sometimes dinner. Preparation and the meal times for gallo pinto vary widely...
Provided by wikiHow
Categories Central and South American Cuisine
Number Of Ingredients 7
Steps:
- Heat cooking oil in a pan or pot on a medium setting
- Add finely chopped onion; stir to soften (not to brown)
- Add cooked beans; stir, allowing most, but not all, of the liquid to be absorbed or evaporated
- Add salt or other spices as desired (see "Tips")
- Add cooked rice (at a 3:2 or 2:1 rice-to-beans ratio) to the mixture; stir to mix ingredients well
- Allow the flavors to be well-blended (the longer, the better)
- Add cilantro garnish if desired on top when done
- Finished.
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
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