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
GALLO PINTO (COSTA RICAN BEANS AND RICE)
Steps:
- Place the oil in a large skillet over medium heat.
- Add the chopped onion, the garlic, the red pepper, and the chopped cilantro. Cook, stirring often, until vegetables are soft and fragrant.
- Add the cumin and salsa lizano (or Worcestershire sauce) and cook for 2 to 3 more minutes.
- Add the beans and their liquid, and cook for 1 minute.
- Add the rice and stir until rice is well mixed with the beans and there are no clumps of rice.
- Cover skillet, lower heat, and let mixture simmer for 1 to 2 minutes, until rice is heated through.
- Season with salt and pepper to taste, adding more salsa lizano or Worcestershire sauce to taste.
- Garnish with fresh cilantro before serving.
Nutrition Facts : Calories 311 kcal, Carbohydrate 50 g, Cholesterol 0 mg, Fiber 9 g, Protein 11 g, SaturatedFat 1 g, Sodium 192 mg, Sugar 3 g, Fat 8 g, ServingSize Serves 4, UnsaturatedFat 0 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
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 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
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 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
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- 1. In a large skillet, heat oil over medium heat. Add onion and sauté until it starts to wilt, about 4 minutes.
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- Start a day ahead. Cook the rice in salted water until tender. Drain well, let cool, cover, and refrigerate until the next day.
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- Combine yellow onion, bell pepper, garlic, and 2 tablespoons of the cilantro in a medium pot with ½ cup of the water. Bring to a simmer over medium heat. Cover and cook until the onions and peppers soften. Add the rice and remaining water to the onion mixture. Cover and bring to a boil. Reduce to a simmer. After 20 minutes, add the beans. Continue cooking until rice is tender, about 20 more minutes.
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- Heat the oil in a large skillet. Add the garlic and cook until it starts to sizzle. Add the onion and bell pepper, and cook for 7-8 minutes, until the onion is soft and translucent.
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