Gallo Pinto (Red Beans and Rice) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Other variations are included below and give a regional taste from other parts of Central America. Ingredients:
2 -3 tablespoons oil |
1 onion, finely chopped |
1 bell pepper, finely chopped |
2 -3 garlic cloves, minced |
1 cup kidney beans or 2 cups black beans, drained |
salt and pepper, to taste |
2 cups hot cooked rice |
Directions:
1. Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2-3 minutes, or until cooked through.
2. Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through.
3. Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.
4. Variations:.
5. •Casamiento (Salvadoran black beans and rice): Use black beans instead of red beans.
6. •Nicaraguans on the Caribbean coast use coconut oil instead of regular vegetable oil.
7. •Stir in some chopped cilantro.
8. •Add a few dashes of bottled pepper sauce or Worcerstershire sauce for added flavor.
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