Costa Rican Gallo Pinto

Ingredients

• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• 1 cup (200g) cooked black beans 1 cup (200g) cooked black beans
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 48g, 2g
• Protein: 7g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion, bell pepper, and minced garlic to the skillet. Sauté until the vegetables are softened and slightly caramelized.
3. 3.
   Stir in the cumin and coriander, and cook for an additional minute to toast the spices.
4. 4.
   Add the cooked rice and black beans to the skillet. Mix well to combine all the ingredients.
5. 5.
   Season with salt and pepper to taste. Cook for another 5-7 minutes, stirring occasionally, until the flavors meld together.
6. 6.
   Remove from heat and garnish with fresh cilantro.
7. 7.
   Serve hot as a side dish or as a main course with eggs and tortillas.

Treat your ingredients with care...

• Rice — Use leftover cooked rice for the best texture and flavor.
• Black beans — If using canned beans, rinse them thoroughly before adding to the dish to reduce sodium content.
• Bell pepper — Feel free to use different colored bell peppers for a vibrant presentation.
• Cumin and coriander — Toasting the spices in the skillet enhances their aroma and flavor.
• Fresh cilantro — Add the cilantro just before serving to preserve its freshness and vibrant color.

Tips & Tricks

• For a spicier version, add a dash of hot sauce or a sprinkle of crushed red pepper flakes.
• Customize the dish by adding diced tomatoes, corn kernels, or cooked bacon for extra flavor.
• Leftover Gallo Pinto can be refrigerated and reheated the next day. It often tastes even better as the flavors have had time to meld together.
• Serve Gallo Pinto with a side of fresh salsa or pico de gallo for added freshness.
• Experiment with different types of beans, such as red beans or kidney beans, for a unique twist.

Serving advice

Serve Gallo Pinto as a side dish alongside scrambled or fried eggs, warm tortillas, and a dollop of sour cream. It can also be enjoyed as a main course with a side of avocado slices and a squeeze of lime juice.

Presentation advice

To enhance the presentation, garnish the Gallo Pinto with a sprig of fresh cilantro and serve it in a colorful bowl or on a vibrant plate. The speckled appearance of the rice and beans adds visual appeal to the dish.