COSTA RICAN RICE RECIPE RECIPES

Name: Gallo Pinto (Costa Rican Rice and Beans)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons canola oil; 1 medium onion, finely chopped; 2 garlic cloves, minced; 3 cups cooked white rice; 2 cups cooked black beans, drained and rinsed; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground ginger; 2 -3 tablespoons vegetarian worcestershire sauce (regular can be used as well); salt & freshly ground black pepper, to taste; fresh cilantro (optional); sliced green onion (optional)

GALLO PINTO (COSTA RICAN RICE AND BEANS) RECIPE - FOOD.COM

Gallo Pinto (Costa Rican Rice and Beans) Recipe - Food.com image

I found this recipe in a copy of Vegetarian Times. Gallo Pinto translates as "painted rooster", and is a dish eaten by many Costa Ricans almost every day. The addition of ginger and Worcestershire adds a quite unique flavor to this dish.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
3 cups cooked white rice
2 cups cooked black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
2 -3 tablespoons vegetarian worcestershire sauce (regular can be used as well)
salt & freshly ground black pepper, to taste
fresh cilantro (optional)
sliced green onion (optional)

Steps:

Heat oil in a large skillet over medium heat.
Add onion and sauté until it just begins to soften and turns color.
Add garlic and sauté for about 5 minutes, or until onion is golden.
Add spices and Worcestershire, and stir into onion and garlic.
(The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out).
Next, add the beans and then the rice.
Combine the rice and beans evenly and cook until mixture is heated through.
Add salt and pepper to taste and serve hot.
Garnish with some chopped cilantro or green onions if you prefer.
Vegetarians use only the vegetarian Worcestershire sauce.

Nutrition Facts : Calories 249.4, FatContent 5.3, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 2.2, CarbohydrateContent 42.6, FiberContent 5.8, SugarContent 0.8, ProteinContent 7.7

BLACK BEANS AND RICE RECIPE | INGRID HOFFMANN | FOOD NETWORK

Black Beans and Rice Recipe | Ingrid Hoffmann | Food Network image

Provided by Ingrid Hoffmann

Categories side-dish

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 16 servings

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
2 onions, finely chopped
2 green bell peppers, chopped
3 garlic cloves, chopped
4 bay leaves
1 tablespoon ground cumin
2 cups long-grain white rice
4 (14-ounce) cans black beans, drained and rinsed
2 (14-ounce) cans diced tomatoes with green chiles drained
2 cups water
1/4 cup apple cider vinegar
Kosher salt and freshly ground black pepper

Steps:

Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.
Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.

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