THANKS YOU TheMom51 for posting the recipe, and Chef Jonny Ringo for making it viewable to the rest of us! Salsa Lizano makes ALL the difference! Its so good i am using it in almost everything lately. I even used it as a salad dressing :) To whomever reads this review. Order you a bottle of Lizano Salsa of the net (i got me some from amazon) and try this recipe.
I can't say enough great things about this recipe; I have never been so thankful for a recipe in my life!! It is cheap and extremely easy to make, nutritious and filling. It has become a staple for my family, and my two boys, teen and pre-teen, love it. And I totally agree: Salsa Lizano MAKES this recipe; without it it's just black beans and rice and not Gallo Pinto. If you live in a big city, esp if it has a considerable Latin American population, you should be able to find Salsa Lizano at a Latin American grocery. Or the net. Just don't go without it!
This is a good basic Gallo Pinto recipe. This dish is so popular that McDonald's offers McPinto. I lived in Costa Rica for 10 years, and cooked Gallo Pinto most mornings for breakfast topped with a fried egg and strip of bacon. It stays with you all morning. I traveled extensively throughout the country and eat numerous versions of this dish. The most authentic recipes used day old rice and leftover beans and gravy; the onions, peppers, and garlic were sauted in a saturated fat, i.e., bacon drippings, lard, or coconut oil. Salza Lizano was a must. The real secrets to this dish is to prepare it with your family in mind. For example, I like to make my black beans and gravy Cuban style, cut my onion and peppers (green, orange, yellow, or red) in a 1/8" dice, and fluff my rice several times (the day before) to ensure that the grains are separated. I sweat the onions and peppers over med-low heat for about 4-5 minutes then add the minced garlic for 1 minutes. I add the black beans and gravy to the veggies, add the Salsa Lizano (or Worcestershire Sauce with a kernel size squirt of yellow mustard as a substitute), a dash or two of Mrs. Dash Southwest Chipotle seasoning blend and bring the mixture up in temperature before gently folding in the rice. I do not let the mixture get to dry and stick to the pan. I add a bit of liquid (water or broth or I use coffee because it is handy and hot). Truth be told, I use the coffee in small additions for about 5 minutes to make the rice creamier (like risotto technique). I add the cilantro after plating for my wife because she has never acquired the taste for the herb. At night, I use Gallo Pinto as a side topped with room temperature pico de gallo and sour cream. Yum