Recipe by alijen
I was lucky enough to spend part of the summer in Costa Rica. This is the traditional dish that every Tico eats for breakfast, lunch, and probably dinner. I never got used to it for breakfast, but this is what I've come up with to imitate my travels there.
Top Review by taokeema
This has to be my favorite way of making rice with beans, but I, too, can't imagine Gallo Pinto without Salsa Lizano. Last time I looked, it wasn't being imported to the States. But Half Moon Bay Trading Company makes an even better Lizano style salsa (they start with fresh veggies, not dried, and use a higher quality vinegar). Check out Pirates Blend Caribbean Condiment at http://www.halfmoonbaytrading.com. I've heard there are as many recipes for Gallo Pinto as there are Costa Ricans. To try a spicier version, substitute 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp ground ginger for the fresh coriander in Alijen's recipe.
- 473.18 ml cooked white rice
- 473.18 ml cooked black beans
- 118.29 ml bean stock or 118.29 ml chicken stock, if bean not available
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 garlic cloves, chopped
- 29.58 ml fresh coriander, chopped
- 29.58 ml vegetable oil
- heavy cream, as desired topping
Directions See How It's Made
- Fry onion and bell pepper in the vegetable oil, about 3 minutes.
- Add the garlic and sauté a bit more.
- Pour in the beans and the stock, bring to a simmer.
- Avoid the mixture drying up.
- Add in the rice and stir thoroughly, gently.
- Don't mash the beans!
- Season to taste with salt and pepper.
- Right before serving, stir in the coriander, and top with heavy cream if desired.