A Costa Rican Staple
Gallo Pinto is a Costa Rican breakfast staple. Like many Latino cultures, it is, well – rice and beans. This combination of protein and whole grain is a very satisfying way to start the morning and a great way to utilize leftovers. I recommend serving it Tico style – with a egg on top!
It can also be wrapped up in a corn tortilla, or covered in your favorite salsa. This recipe comes from the Feb. 2007 issue of the McDougall Newsletter.
Preparation Time: 5 minutes (need cooked rice) Cooking time: 15 minutes Servings: 4
- Â¼ cup vegetable broth or water
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans black beans, drained (liquid reserved) and rinsed
- 3 cups cooked brown rice
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- Â½ teaspoon ground ginger
- Â¼ teaspoon salt
- freshly ground pepper
Place the water in a large non-stick frying pan and add the onion and garlic. Cook, stirring frequently until onion softens and begins to stick to the bottom of the pan. Add a bit more water or broth and repeat until onion begins to stick again. Add remaining ingredients and mix well. Add a bit of the reserved liquid from the beans to make the rice look â€œdirtyâ€, if desired. Cook until heated through. Serve hot with salsa on top.
Hint: To be more authentic, you can cook dry black beans in water to cover until tender (about 3-4 hours). You will need about 3 cups of cooked black beans. Save some of the cooking liquid to mix with the beans and rice.