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The mediterranean ecookbook

Gallo pinto

Literally meaning painted rooster, Gallo pinto is a favorite rice-and-beans concoction that is commonly considered the national dish of Costa Rica usually eaten for breakfast, sometimes with scrambled or fried eggs, but it is an enjoyable food at any time of day.
Salsa Lizano is a traditional Costa Rican condiment. If you don't have Salsa Lizano™ you can substitute with Worcestershire sauce.
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Servings 6 minutes

Ingredients

  • For the Gallo pinto:

  • 2 tablespoons vegetable oil
    1 medium yellow onion, finely chopped
    1 red pepper, chopped
    1 tablespoon garlic, finely chopped
    2 cups cooked black beans, drained
    ½ cup Salsa Lizano *
    3 cups cooked rice (white, short grain)
    ½ cup fresh cilantro, chopped

    • Directions

    • 1. Pour oil into large pan and place on medium heat. Sauté onion, red pepper and garlic until onions begin to soften.
      2. Add beans and Lizano sauce, a classic Costa Rican condiment. (If Salsa Lizano is not available, mix together 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon ground ginger and 3 tablespoons Worcestershire sauce. Add to onion mix before beans.) Let simmer for 5 minutes, stirring from time to time.
      3. Fold in the cooked rice, reduce to very low heat and continue to cook, stirring occasionally, until all liquid is gone and mixture is well heated.
      4. Sprinkle in cilantro and serve warm.

    Find it online:

    https://pageturnercookbooks.com/mediterranean