Gallo Pinto with Salsa Lizano Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups cooked brown rice
2 cups cooked black beans or small red beans (canned or home-cooked)
3 Tablespoons olive or other vegetable oil
2 – 3 cloves garlic, minced
˝ medium-large onion, diced
1 large or 2 small carrots, diced
1 stalk celery, diced
1 red bell pepper (or combination of different-colored peppers,) diced
˝ cup bean-cooking liquid, or liquid from canned beans (or vegetable broth, but less preferable)
2 to 3 Tablespoons Salsa Lizano (or to taste)
˝ teaspoon salt
˝ teaspoon pepper
˝ cup chopped cilantro
Optional – other chopped or diced vegetables of your choice – peas, corn, spinach, squash, etc.
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Directions: |
Directions:1. If using canned beans, drain them and reserve their liquid. Set aside.
2. In a large, deep cast-iron or heavy bottomed pan, heat the olive oil over medium heat. Add the onion, and when it’s begun to soften, add the garlic, bell pepper, carrots, celery and other vegetables if using. (If
using chopped spinach, add it toward the very end of the finished dish, after the beans and rice.) Sauté for 6 to 8 minutes, or until the onion is translucent and vegetables have become nearly tender.
3. Add the rice and sauté for about 10 minutes, stirring often.
4. Stir in the beans and cooking liquid, salt and pepper and 2 tablespoons of Salsa Lizano. Some like to use the back of a spoon or spatula to smash some of the beans into the rice – the choice is yours whether to do that or not. Cook until most of the liquid is absorbed but the mixture is still moist, about 10 to 15 minutes. If it begins to dry out, add a bit more bean liquid.
5. Stir in the chopped cilantro and remove from the heat.
6. Serve with additional garnishes, as you choose. |
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Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: Serving suggestions: Serve mounded on a platter, or on individual plates, along with eggs, fresh fruit (pineapple, oranges, grapes, fried plantains, mango, etc.) Another way to serve would be to pack gallo pinto in a small cup or ramekin then turn it upside down on the plate. (This will work best if it’s packed quite tightly.)
You have in beans and rice a “complete protein” so you’re lacking for no nutrition here, but it can be served with a side of chicken breast (first marinated in Salsa Lizano and grilled, or a piece of grilled fish, both of which would be traditional in Costa Rica.)
Optional Garnishes:
• sliced green onion
• wedges of fresh lime
• sour cream or Greek-style yogurt
• hot sauce or more Salsa Lizano
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