Gallo Pinto Breakfast Bowls Recipes

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COSTA RICAN GALLO PINTO



Costa Rican Gallo Pinto image

A traditional Costa Rican breakfast and my favorite breakfast recipe. When you serve it, you can add up the Costa Rican famous Lizano sauce (kind of an English sauce) that brings up the gallo pinto's flavor.

Provided by Nat May

Time 40m

Yield 8

Number Of Ingredients 8

1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
½ cup chopped celery
4 cloves garlic, chopped
2 cups black beans, rinsed and drained
salt and ground black pepper to taste
3 cups cooked white rice

Steps:

  • Heat oil in a frying pan over medium heat. Add onion, bell pepper, celery, and garlic and saute until softened, 5 to 7 minutes. Stir in black beans with their juices, salt, and pepper. Saute until some of the liquid evaporates, 3 to 5 minutes. Stir in rice.
  • Cover and let simmer until vegetables are soft and flavors have melded, about 15 minutes.

Nutrition Facts : Calories 158.5 calories, Carbohydrate 29.3 g, Fat 2.1 g, Fiber 5 g, Protein 5.6 g, SaturatedFat 0.3 g, Sodium 238.5 mg, Sugar 1.1 g

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

COSTA RICAN BREAKFAST BOWL (GALLO PINTO)



Costa Rican Breakfast Bowl (Gallo Pinto) 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

Categories     HarperCollins     Breakfast     Bean     Rice     Kale     Avocado     Lime Juice     Bell Pepper     Jalapeño     Quick and Healthy     Healthy     Quick & Easy     Vegetarian     Vegan     Wheat/Gluten-Free

Number Of Ingredients 12

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.

GALLO PINTO BREAKFAST BOWLS



Gallo Pinto Breakfast Bowls image

Gallo Pinto is an easy and delicious breakfast from Costa Rica with loads of flavor! This easy 30 minute skillet meal uses a combination of leftovers and fresh produce to make a lovely meatless meal for any time of the day!

Provided by Jenni - The Gingered Whisk

Categories     30 Minute Meal

Time 35m

Number Of Ingredients 20

2 ripe Avocados, sliced or diced
3 Limes, cut into wedges
3 TBSP chopped fresh cilantro leaves
3 roma tomatoes, sliced or diced
Hot Sauce (optional)
4 Eggs
2 ripe plaintains
3 TBS coconut oil
2 TBSP brown sugar
3/4 tsp cinnamon
1/4 tsp salt
1 Bell Pepper, diced (or a few sweet mini peppers - I used yellow and orange)
1/2 yellow onion, diced
3 cloves garlic
3/4 tsp cumin
4 cups cooked white rice
1 15-oz can black beans, rinsed and drained
1/2 cup chopped cilantro
2 tsp salt
1 tsp pepper

Steps:

  • In a large non-stick skillet, heat the oil over medium-high heat.
  • Saute the bell pepper, and onion until soft, about 5 minutes.
  • Add the garlic and cumin and stir, about 30 seconds, until fragrant.
  • Add in the rice and black beans and cook, stirring occasionally, until everything is heated through.
  • Stir in 1/2 cup cilantro, salt and pepper.
  • Remove from heat and keep warm.
  • In the same skillet, warm the coconut oil.
  • Slice the plantains into 1/2" thick diagonal coins.
  • Toss the slices into the sugar, cinnamon and salt.
  • When the oil is melted and hot, place the plantains in a single layer and cook until starting to turn brown and caramelized and soft (about 2-3 minutes).
  • Flip and cook for an additional 2-3 minutes on the other side.
  • Remove to a plate and tent with foil. Note - do NOT place them on a paper towel. They will stick and make a mess!
  • Serve with avocado slices, lime wedges, chopped cilantro, romao tomatoes, and hot sauce.
  • Enjoy!

Nutrition Facts : Calories 830 calories, Carbohydrate 126 grams carbohydrates, Cholesterol 186 milligrams cholesterol, Fat 31 grams fat, Fiber 21 grams fiber, Protein 21 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1841 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

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

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