Easiest Costa Rican Rice & Beans
photo by Stephanie S.
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
4 Cups
- Serves:
- 4
ingredients
- 3 tablespoons oil
- 1 tablespoon salsa, lizano
- 1 1⁄2 cups black beans, cooked
- 2 1⁄2 cups rice, cooked
- 2 tablespoons bell peppers, chopped
- 2 tablespoons onions, chopped
- 1 tablespoon coriander, chopped (Celantro)
directions
- Saute onion and bell pepper for about 2 minutes.
- Add the black beans and salsa and simmer for about 10 minutes on medium heat.
- Then, add the cooked rice and mix in the coriander.
- Cooked bacon, pork, chicken or sausage can be added. For breakfast, scrambled eggs can be added.
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Reviews
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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.
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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
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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!
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Yum! We just got back from Costa Rica and i wanted to try my hand at this very traditional dish. We always have Lizano salsa in the house (it's really fantastic - if you haven't tried it you really should!) so no problem acquiring it, and it really is critical to the finished product here. Served it with carnitas street tacos. Great meal!