Costa Rican Gallo Pinto Traditional Latin Breakfast Recipes POPSUGAR Latina Photo 2 from www.popsugar.com
Description
Gallo Pinto is a traditional Costa Rican dish made with rice and black beans. This savory and satisfying dish is a staple in Costa Rican cuisine and is served for breakfast, lunch or dinner. Gallo Pinto is often accompanied by tortillas, eggs, and a side of fresh salsa.
Prep Time
15 minutes
Cook Time
30 minutes
Ingredient
- 2 cups cooked white rice - 1 can black beans (15 oz.) - 1/2 cup diced onion - 1/2 cup diced red pepper - 1/2 cup diced celery - 1/4 cup chopped fresh cilantro - 2 cloves garlic, minced - 2 tablespoons vegetable oil - 2 teaspoons cumin - 1 teaspoon salt - 1/2 teaspoon black pepper
Equipment
- Large skillet or wok - Wooden spoon - Measuring cups and spoons - Can opener - Cutting board - Chef's knife
Method
1. In a large skillet, heat the vegetable oil over medium-high heat. 2. Add the onion, red pepper, and celery and sauté for 5 minutes or until the vegetables are soft. 3. Add the garlic, cumin, salt, and black pepper and cook for another minute. 4. Add the cooked rice and black beans to the skillet and stir well to combine. 5. Cook for another 10-15 minutes or until heated through, stirring occasionally. 6. Add the chopped cilantro and stir to combine. 7. Serve hot with tortillas, eggs, and fresh salsa.
Notes
- Gallo Pinto can be made with leftover rice and beans. - For a spicier version, add a diced jalapeño pepper along with the vegetables. - Gallo Pinto can be stored in the refrigerator for up to 3 days.
Gallo Pinto is a traditional Costa Rican dish made with rice and black beans.
What can I serve with Gallo Pinto?
Gallo Pinto is often accompanied by tortillas, eggs, and fresh salsa.
Can I use leftover rice and beans?
Yes, Gallo Pinto can be made with leftover rice and beans.
Recipe Tips
- Use a wooden spoon to stir the Gallo Pinto to prevent the rice from becoming mushy. - For best results, use a large skillet or wok to cook the Gallo Pinto. - Add a splash of hot sauce or Tabasco to spice things up.
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