Gallo Pinto Recipe Costa Rican Rice And Beans

COSTA RICAN GALLO PINTO (RICE AND BEANS)

Steps:

• Heat the oil on medium heat. Sautee onion and red pepper for 3 to 5 minutes.
• Add canned beans with a little of the liquid, and cook for 2 minutes, or until the mixture starts to simmer.
• Add rice and Lizano sauce. Mix well.
• Taste for salt, add some if needed. Sprinkle in some black pepper and stir until well combined. (It should not be too dry. Add chicken broth or more bean water if it's too dry.)
• Off of the heat, add the cilantro. Mix well, and serve.

GALLO PINTO RECIPE | COSTA RICAN RICE AND BEANS

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!

GALLO PINTO (COSTA RICAN RICE AND BEANS)

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.