Gallo Pinto (Costa Rican Beans and Rice)

Recipe by Pneuma66
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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 16
    ounces black beans (cooked, either fresh, dried, or canned are fine)
  • 10
    sprigs fresh cilantro (not dried)
  • 1
    onion (finely chopped)
  • 1
    cup sweet red pepper (or yellow. finely chopped)
  • 2
    cups cooked rice (I like to blend white and brown rice together)
  • 12
    teaspoon salt
  • 2
    tablespoons peanut oil (or similar oil)
  • 2
    tablespoons green chili sauce (Lizano Brand. optional, but really good)
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DIRECTIONS

  • Fresh black beans are the best, but if you can't find them you can use either dried or canned. The recipe is good either way. If you use dried, follow the instructions on the bag to soak and cook them. If you use fresh beans, then place into saucepan, add water to one inch over the beans, salt them, and bring to a boil. Cover the pan with a lid, and reduce heat to a simmer until beans are soft (about 3 hours).
  • Finely chop the cilantro, onion, and sweet pepper.
  • Add 2 tablespoons oil to a large frying pan or wok. Add the rice, cilantro, onion, and sweet pepper and saute over medium flame for about 5 minutes. Add chicken broth, and saute for another few minutes until flavor absorbs into rice. Add the beans, saute together for a few minutes, and add fresh cilantro, and turn off heat.
  • Enjoy.
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