Gallo Pinto (Red Beans and Rice)
This is a dish served in Costa Rica. Check out the variations below for more deliciousness.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2-3 tablespoons | olive 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 cooked rice |
Directions:
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.
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.
Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.
Variations:.
•Casamiento (Salvadoran black beans and rice): Use black beans instead of red beans.
•Nicaraguans on the Caribbean coast use coconut oil instead of regular vegetable oil.
•Stir in some chopped cilantro.
•Add a few dashes of bottled pepper sauce or Worcerstershire sauce for added flavor.
Source: food.com
