Costa Rica
Costa Rican Rice and Beans
Gallo Pinto
Day-old rice fried with black beans, onion, sweet pepper and a splash of Salsa Lizano. Costa Ricans eat it morning to night, and it is great next to fried fish in Puntarenas.
- Prep 10 min
- Cook 15 min
- Serves 4
- Level Easy
You need
- 3 cups cooked white rice, preferably a day old
- 1½ cups cooked black beans, with ½ cup of their liquid
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- ½ red bell pepper, finely chopped
- 2 garlic cloves, minced
- 2 tbsp Salsa Lizano (or Worcestershire sauce)
- 3 tbsp chopped cilantro
- Salt to taste
How to make it
- Sauté. Heat the oil in a large skillet over medium heat. Cook the onion and pepper 5 minutes, then the garlic for 1 minute.
- Add the beans. Add the beans with their liquid and simmer 3–4 minutes until the liquid reduces by about half.
- Add the rice. Add the rice and Salsa Lizano and fold gently for 4–5 minutes, until the rice is evenly speckled and hot.
- Finish. Stir in the cilantro, taste for salt and serve.
Photo: Legendre17 · CC BY 3.0