COSTA RICAN BREAKFAST RECIPES

COSTA RICAN BREAKFAST BOWL (GALLO PINTO) RECIPE RECIPE ...

Costa Rican Breakfast Bowl (Gallo Pinto) Recipe Recipe ... image

Leftover rice and canned black beans makes this recipe quick and easy to throw together at the start the day.

Provided by Darshana Thacker

Number Of Ingredients 12

Ingredients

1/2 yellow onion, cut into 1/4-inch dice (about 1 cup)
1 medium red bell pepper, cored, seeded, and cut into 1/2-inch dice (about 1 cup)
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 jalapeño pepper, seeded and minced (optional)
1/2 bunch kale, stems removed and discarded, leaves shredded (about 2 cups)
2 cups cooked short- or long-grain brown rice
1 (15-ounce) can black beans, rinsed and drained (about 1 1/2 cups)
3 tablespoons finely chopped fresh cilantro
Sea salt
1 avocado, cut into 1/2-inch dice
1 lime, cut into wedges

Steps:

Combine the onion, bell pepper, cumin, garlic powder, and jalapeño (if you?re using it) in a large sauté pan. Add 1/2 cup water and sauté the vegetables over medium heat for about 10 minutes, until they are tender, stirring occasionally and adding 1 to 2 more tablespoons water as needed to prevent the vegetables from sticking to the pan. Add the kale, rice, beans, and 1 cup water and cook over medium heat for 3 to 5 minutes, folding the ingredients, until the kale has wilted and the liquid has been absorbed.
Add half of the cilantro and salt to taste and stir to combine. Garnish with the remaining cilantro and serve with diced avocado on top and a lime wedge.

COSTA RICAN BREAKFAST POTATOES | JUST A PINCH RECIPES

Costa Rican Breakfast Potatoes | Just A Pinch Recipes image

These are a good alternative to the usual breakfast hash browns. In Costa Rica, it's called 'Gallitos de Papa', which is usually served as a breakfast or brunch dish, most often on top of a corn tortilla and a couple of fried eggs and black beans on the side. But the heat from the habanero flavors the potatoes with a nice savory touch, so they'd make a great side dish for a hearty dinner, too. It's an easy dish to prepare too, and most ingredients are likely to be staple items in your pantry.

Provided by Vickie Parks @Northwestgal

Categories Other Breakfast

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 12

Ingredients

4 small potatoes, cubed
2 tablespoon(s) olive oil
4 clove(s) garlic, crushed
1/2 - costa rican habanero chile pepper, minced
1 teaspoon(s) smoky paprika
1 teaspoon(s) granulated sugar
1 teaspoon(s) salt
2 tablespoon(s) fresh chopped cilantro, for garnish
FOR SERVING (OPTIONAL):
- corn tortillas
- sour cream
- salsa

Steps:

Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant (about 1 or 2 minutes).
Add potatoes, habanero chile, paprika, sugar and salt. Cover skillet, and cook for 15 to 20 minutes (stirring occasionally) or until potatoes are tender and cooked through. Sprinkle chopped cilantro on top.
Serve in corn tortillas and, if desired, top with a dollop of sour cream or salsa.

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COSTA RICAN BREAKFAST POTATOES | JUST A PINCH RECIPES

These are a good alternative to the usual breakfast hash browns. In Costa Rica, it's called 'Gallitos de Papa', which is usually served as a breakfast or brunch dish, most often on top of a corn tortilla and a couple of fried eggs and black beans on the side. But the heat from the habanero flavors the potatoes with a nice savory touch, so they'd make a great side dish for a hearty dinner, too. It's an easy dish to prepare too, and most ingredients are likely to be staple items in your pantry.
From justapinch.com
Reviews 5
Category Other Breakfast
Cuisine Latin American

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Calories 158.5 calories per serving

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