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Gallo Pinto (Beans and Rice)

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 6 servings (serving size: 1 cup)
This classic dish is breakfast fare in Costa Rica, but in the States it's definitely for the main course.

Ingredients

  • 2 cups water
  • 1/4 teaspoon salt
  • 3 bay leaves
  • 1 cup uncooked long-grain parboiled rice
  • 1 tablespoon vegetable oil
  • 1 cup chopped sweet onion
  • 3/4 cup chopped red bell pepper
  • 3/4 cup chopped yellow bell pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, chopped
  • 1/3 cup chopped fresh cilantro
  • 1 (15-ounce) can black beans, drained
  • Tangy Tamarind Sauce
  • Bottled Pickapeppa sauce

Nutrition Information

  • calories 136
  • caloriesfromfat 20 %
  • fat 2.9 g
  • satfat 0.5 g
  • monofat 0.7 g
  • polyfat 1.3 g
  • protein 5.2 g
  • carbohydrate 23.7 g
  • fiber 3.1 g
  • cholesterol 0.0 mg
  • iron 2.1 mg
  • sodium 310 mg
  • calcium 38 mg

How to Make It

  1. Combine the first 3 ingredients in a medium saucepan, and bring to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard the bay leaves. Set rice aside.

  2. Heat oil in a large nonstick skillet over medium heat. Add onion and next 6 ingredients (onion through garlic); sauté 5 minutes or until tender. Add rice, cilantro, and beans, and cook 3 minutes or until thoroughly heated, stirring occasionally. Serve with Tangy Tamarind Sauce or Pickapeppa sauce.