Costa Rican Gallo Pinto Rice And Beans |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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kitchen- /not-just-rain-forests-coffee Ingredients:
2 tablespoons oil |
1/2 onion, finely chopped |
1/2 red bell pepper, finely chopped |
1 15oz can cooked black beans, drained |
3 cups “day old” cooked rice |
1 1/2 tablespoons worcestershire sauce |
4 tablespoons broth (ideally beef, but chicken will do) |
1/2 tablespoon tabasco sauce, optional |
1 handful of cilantro, finely chopped |
6 strips bacon, cooked, drained, crumbled. reserve a little for garnish. |
salt and pepper |
Directions:
1. Saute onion and bell pepper in oil on medium heat. Add beans and cook 2 minutes longer. Add cooked rice and mix, cook 3 minutes more. Add Worcestershire Sauce, Tabasco Sauce, broth, cilantro, and bacon and mix well. Adjust seasoning with salt and pepper, and if the rice seems too dry add a wee bit more broth. Garnish with reserved bacon crumbs. If desired, top with sour cream.
2. *1 cup uncooked rice yields about 3 cups cooked. I use Jasmine, but feel free to experiment. If you’re making your rice the same day, pop it into the refrigerator for bit to give it a chance to “age.”
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