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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (182g) Recipe makes 6 servings The following items or measurements are not included below: vegetarian worcestershire sauce |
||
| Calories 249 | ||
| Calories from Fat 47 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.3g | 8% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 2.9g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2mg | 0% | |
| Potassium 272mg | 7% | |
| Total Carbohydrate 42.8g | 14% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 0.8g | ||
| Protein 7.6g | 15% | |
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Gallo Pinto (Costa Rican Rice and Beans)
By: Kozmic Blues
Dec 13, 2003
I found this recipe in a copy of Vegetarian Times. Gallo Pinto translates as "spotted 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.
SERVES 6
Ingredients
- 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)
Directions
1
Heat oil in a large skillet over medium heat.2
Add onion and sauté until it just begins to soften and turns color.3
Add garlic and sauté for about 5 minutes, or until onion is golden.4
Add spices and Worcestershire, and stir into onion and garlic.5
(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).6
Next, add the beans and then the rice.7
Combine the rice and beans evenly and cook until mixture is heated through.8
Add salt and pepper to taste and serve hot.9
Garnish with some chopped cilantro or green onions if you prefer.10
Vegetarians use only the Vegetarian Worchestershire Sauce.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Main Ingredient > Beans > Black Beans
- Cuisine > North American > Central American > Costa Rican
- Preparation > Time to Make > < 15 mins
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Jodid
On Nov 3, 2008
Oh man, this was sooooooooo good. I think I may have had too much rice, so I needed to add 1-2 more Tbsps of the worcestershire sauce. It was AMAZING. I wil be making this over and over again.
From: Matoszinho
On Oct 28, 2008
Quick update:
I saw TheMom51's comment and Chef Jonny Ringo's post to make it viewable to the public. I have to say that the costa rican sauce "Salsa Lizano" makes ALL the difference in the world! Thanks for mentioning it and posting your recipe!!
http://www.recipezaar.com/292846
On our trip to Costa Rica, Gallo Pinto was by far the culinairy highlight. I have yet to find a recipe that matches this Costa Rican national dish. This one comes close however. Thought the cumin was a little bit overpowering, so i am trying half a teaspoon next time. Also it turned out a little sweet. Dont get me wrong the recipe is very good! and if i had never tasted gallo pinto in costa rica i would give it 4.5 stars. it needs work, and i plan on playing around with it till i got it hopefully close to the way i remember it 
From: kolibri
On Nov 21, 2005
Oh fantastic! This is so fabulous I could eat this whole week: prefect balance of spices. I used brown rice and canned black beans, very easy and very tasty. Will wrap some into tortillas tomorrow and eat them for lunch.
From: Big Sis
On Nov 24, 2005
This was just wonderful. I used Pinto Beans,I did not use the coriender (just did not have any on hand) My son really is not ba bean person, he so surprised us, he kept commenting and ate seconds. Thank you for a keeper!
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