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Photo: Howard L. Puckett; Styling: Cindy Manning Barr Photo by: Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Gallo Pinto (Beans and Rice)

This classic dish is breakfast fare in Costa Rica, but in the States it's definitely for the main course.

Cooking Light APRIL 1995

  • Yield: 6 servings (serving size: 1 cup)

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

Preparation

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.

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.

Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 20%
  • Fat: 2.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 5.2g
  • Carbohydrate: 23.7g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 2.1mg
  • Sodium: 310mg
  • Calcium: 38mg
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Gallo Pinto (Beans and Rice) recipe

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