Gallo Pinto (Beans and Rice) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This classic dish is breakfast fare in Costa Rica, but in the States it's definitely for the main course. Ingredients:
2 cups water |
1/4 teaspoon salt |
3 bay leaves |
1 cup uncooked long-grain parboiled rice |
1 tablespoon vegetable oil |
1 cup chopped sweet onion |
3/4 cup chopped red bell pepper |
3/4 cup chopped yellow bell pepper |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 garlic cloves, chopped |
1/3 cup chopped fresh cilantro |
1 (15-ounce) can black beans, drained |
tangy tamarind sauce |
bottled pickapeppa sauce |
Directions:
1. Combine the first 3 ingredients in a medium saucepan, and bring to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard the bay leaves. Set rice aside.
2. Heat oil in a large nonstick skillet over medium heat. Add onion and next 6 ingredients (onion through garlic); sauté 5 minutes or until tender. Add rice, cilantro, and beans, and cook 3 minutes or until thoroughly heated, stirring occasionally. Serve with Tangy Tamarind Sauce or Pickapeppa sauce.
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