Gallo Pinto (Red Beans and Rice)

From the website whats4eats, this is describes as a dish typical to Costa Rica and Nicaragua. Other variations are included below and give a regional taste from other parts of Central America.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 2 -3  tablespoons  oil
• 1  onion, finely chopped
• 1  bell pepper, finely chopped
• 2 -3  garlic cloves, minced
• 1  cup kidney beans or 2  cups black beans, drained
•  salt and pepper, to taste
• 2  cups  hot cooked rice

Directions

1. Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2-3 minutes, or until cooked through.
2. Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through.
3. Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.
4. Variations:
5. •Casamiento (Salvadoran black beans and rice): Use black beans instead of red beans.
6. •Nicaraguans on the Caribbean coast use coconut oil instead of regular vegetable oil.
7. •Stir in some chopped cilantro.
8. •Add a few dashes of bottled pepper sauce or Worcerstershire sauce for added flavor.