Gallo Pinto Beans And Rice Recipes

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GALLO PINTO (COSTA RICAN RICE AND BEANS)



Gallo Pinto (Costa Rican Rice and Beans) 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.

Provided by Kozmic Blues

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

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, Fat 5.3, SaturatedFat 0.5, Sodium 2.2, Carbohydrate 42.6, Fiber 5.8, Sugar 0.8, Protein 7.7

GALLO PINTO (COSTA RICAN BEANS AND RICE)



Gallo Pinto (Costa Rican Beans and Rice) image

Start your day off right with this tasty meal made from leftover rice and beans.

Provided by Marian Blazes

Categories     Breakfast     Lunch     Side Dish

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable or olive oil
1 medium onion (finely diced)
2 cloves garlic (minced)
1/4 cup fresh cilantro leaves (chopped)
1 medium red bell pepper (finely diced)
1 teaspoon cumin
2 to 3 teaspoons Salsa Lizano (or substitute Worcestershire sauce)
2 cups cooked beans (black or dark red with cooking liquid)
2 cups cooked white rice
Dash salt and freshly ground pepper to taste
Fresh cilantro (chopped for garnish)

Steps:

  • Place the oil in a large skillet over medium heat.
  • Add the chopped onion, the garlic, the red pepper, and the chopped cilantro. Cook, stirring often, until vegetables are soft and fragrant.
  • Add the cumin and salsa lizano (or Worcestershire sauce) and cook for 2 to 3 more minutes.
  • Add the beans and their liquid, and cook for 1 minute.
  • Add the rice and stir until rice is well mixed with the beans and there are no clumps of rice.
  • Cover skillet, lower heat, and let mixture simmer for 1 to 2 minutes, until rice is heated through.
  • Season with salt and pepper to taste, adding more salsa lizano or Worcestershire sauce to taste.
  • Garnish with fresh cilantro before serving.

Nutrition Facts : Calories 311 kcal, Carbohydrate 50 g, Cholesterol 0 mg, Fiber 9 g, Protein 11 g, SaturatedFat 1 g, Sodium 192 mg, Sugar 3 g, Fat 8 g, ServingSize Serves 4, UnsaturatedFat 0 g

GALLO PINTO RECIPE | COSTA RICAN RICE AND BEANS



Gallo Pinto Recipe | Costa Rican Rice and Beans image

Make up this quick and easy authentic Gallo Pinto recipe in just 30 minutes! Serve these Costa Rican rice and beans for a fabulous vegetarian dinner.

Provided by London Brazil

Categories     Dinner     lunch     Main Course

Time 30m

Number Of Ingredients 11

3 cups cooked rice (brown or white*)
2 Tbsp. olive oil
1 red bell pepper (finely diced)
1 sweet onion (finely diced)
2 cloves garlic (crushed)
⅓ cup Lizano salsa
½ tsp. cumin
¼ tsp. paprika
⅛ tsp. cayenne pepper
½ tsp. salt (to taste)
15- oz. can black beans (drained)

Steps:

  • In a large skillet over medium heat add olive oil, bell peppers, and onion. Sauté for 5-7 minutes or until veggies are tender.
  • Add crushed garlic and continue sautéing for 1 minute.
  • Whisk together cumin, paprika, cayenne pepper, and salt in a small bowl.
  • Add rice, beans, and seasoning ingredients to the skillet. Stir to combine.
  • Pour Lizano salsa over rice and stir well. Cook for 5-10 minutes, uncovered, over low heat, or until rice absorbs the sauce.
  • Serve gallo pinto with cilantro and additional Lizano salsa, if desired, and enjoy!

Nutrition Facts : Calories 358 kcal, Carbohydrate 60 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Sodium 1146 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving

GALLO PINTO (RED BEANS AND RICE)



Gallo Pinto (Red Beans and Rice) image

This yummy dish is a staple in many Latin American countries and is very easy to make!

Provided by avargas88

Time 20m

Yield 8

Number Of Ingredients 4

3 (15 ounce) cans dark red beans, drained
3 cups uncooked long-grain white rice
6 cups water
salt and ground black pepper to taste

Steps:

  • Combine water and beans in a large pan; bring to a boil. Add rice. Cover and cook until rice is completely soft, about 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 377.2 calories, Carbohydrate 79 g, Fat 1.1 g, Fiber 8.3 g, Protein 12.4 g, SaturatedFat 0.1 g, Sodium 442.9 mg, Sugar 2.6 g

FRIED RICE AND BEANS (GALLO PINTO)



Fried Rice and Beans (Gallo Pinto) image

My dad's black bean recipe. He is from Costa Rica. I eat these 4 different ways: as "gallo pinto," plain rice and beans for a side dish, as black bean soup, or mash them to make a dip. Serve gallo pinto with a fried egg and bacon.

Provided by tconstantine

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 2h30m

Yield 1

Number Of Ingredients 8

1 pound dry black beans
2 cloves garlic, mashed
1 bay leaf
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon oil, or as needed
2 tablespoons finely chopped onion
1 ½ cups cooked rice

Steps:

  • Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
  • Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
  • Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
  • For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.

Nutrition Facts : Calories 1917.9 calories, Carbohydrate 354.7 g, Fat 11.9 g, Fiber 71.1 g, Protein 105.2 g, SaturatedFat 2.6 g, Sodium 2352.6 mg, Sugar 10.7 g

GALLO PINTO (COSTA RICAN BEANS AND RICE)



Gallo Pinto (Costa Rican Beans and Rice) image

I encountered this dish on a vacation to Costa Rica. They served it all over the country at breakfast. There is a sauce that they put on it that is very good. It is called Lizano. You can find it in a Latin American grocery.

Provided by Pneuma66

Categories     Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

16 ounces black beans (cooked, either fresh, dried, or canned are fine)
10 sprigs fresh cilantro (not dried)
1 onion (finely chopped)
1 cup sweet red pepper (or yellow. finely chopped)
2 cups cooked rice (I like to blend white and brown rice together)
1/2 teaspoon salt
2 tablespoons peanut oil (or similar oil)
1 cup chicken broth
2 tablespoons green chili sauce (Lizano Brand. optional, but really good)

Steps:

  • Fresh black beans are the best, but if you can't find them you can use either dried or canned. The recipe is good either way. If you use dried, follow the instructions on the bag to soak and cook them. If you use fresh beans, then place into saucepan, add water to one inch over the beans, salt them, and bring to a boil. Cover the pan with a lid, and reduce heat to a simmer until beans are soft (about 3 hours).
  • Finely chop the cilantro, onion, and sweet pepper.
  • Add 2 tablespoons oil to a large frying pan or wok. Add the rice, cilantro, onion, and sweet pepper and saute over medium flame for about 5 minutes. Add chicken broth, and saute for another few minutes until flavor absorbs into rice. Add the beans, saute together for a few minutes, and add fresh cilantro, and turn off heat.
  • Enjoy.

Nutrition Facts : Calories 322.3, Fat 7.9, SaturatedFat 1.4, Sodium 488.3, Carbohydrate 51.8, Fiber 8.8, Sugar 3.2, Protein 11.5

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