Costa Rican Gallo Pinto

Ingredients

• 2 cups (400g) cooked white rice 2 cups (400g) cooked white rice
• 1 cup (200g) cooked black beans 1 cup (200g) cooked black beans
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 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): 6g, 1g
• Carbohydrates (total, sugars): 42g, 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 peppers, and minced garlic to the skillet. Sauté until the vegetables are softened and fragrant.
3. 3.
   Add the cooked rice and black beans to the skillet. Stir well to combine.
4. 4.
   Sprinkle the ground cumin, paprika, salt, and pepper over the rice and beans. Stir again to evenly distribute the spices.
5. 5.
   Cook the Gallo Pinto for an additional 5-7 minutes, stirring occasionally, until heated through.
6. 6.
   Remove from heat and garnish with fresh cilantro.
7. 7.
   Serve hot with scrambled eggs, fresh tortillas, and a drizzle of Lizano sauce.

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 peppers — Feel free to use a combination of different colored bell peppers for a visually appealing dish.
• Lizano sauce — If Lizano sauce is not available, you can substitute it with Worcestershire sauce mixed with a dash of hot sauce for a similar flavor profile.
• Cilantro — If you're not a fan of cilantro, you can omit it or substitute with fresh parsley.

Tips & Tricks

• For extra flavor, cook the rice in vegetable or chicken broth instead of water.
• Add a splash of Worcestershire sauce or soy sauce for an umami boost.
• To make it spicier, add a finely chopped jalapeno or a sprinkle of red pepper flakes.
• Leftover Gallo Pinto can be refrigerated and enjoyed the next day. It often tastes even better as the flavors meld together.

Serving advice

Serve Gallo Pinto as a main course for breakfast or lunch. Accompany it with scrambled eggs, fresh tortillas, and a drizzle of Lizano sauce for an authentic Costa Rican experience.

Presentation advice

Garnish the Gallo Pinto with a sprig of fresh cilantro and serve it in a colorful bowl to showcase the vibrant colors of the dish. Serve it alongside the suggested side dishes for a visually appealing presentation.