Gallo Pinto (Costa Rican Rice and Beans)
Rice and beans are a staple in Latin American cuisine. This dish of sautéed rice with black beans is a breakfast mainstay in Costa Rica. It is enriched with a sofrito prepared with onion, pepper and garlic.
Prep: 10 mins
Cook: 15 mins
Yield: 4 servings
Ingredients
Ingredients
- 4 cups cooked brown rice
- 2 cups cooked black or small red beans, drained
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 2 Tbsp bean water or low-sodium vegetable broth
- 2 Tbsp Lizano sauce or vegan Worcestershire sauce
- Salt and pepper to taste
- Cilantro to taste, chopped
Instructions
Instructions
- 1. In a medium saucepan, sauté the onion and bell pepper over medium heat for 3 to 4 minutes.
- 2. Add the rice, beans, garlic, bean water (or vegetable broth), and Lizano sauce and sauté for 5 minutes.
- 3. Season with salt and pepper to taste.
- 4. Add cilantro and mix well before serving
Cooking Tips
Cooking Tips
- 1. Cook the rice the previous day for better results.
- 2. For fluffy rice that doesn’t take as long to cook, use Uncle Ben's whole grain parboiled brown rice.
- 3.
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