GALLO PINTO (COSTA RICAN RICE AND BEANS
Gallo Pinto translates as "spotted rooster", and is a dish eaten by many Costa Ricans almost every day. The addition of ginger and Worcestershire adds a quite unique flavor to this dish.
INGREDIENTS:
2 tablespoons canola oil (I used about 2 1/2 Tbsp extra virgin olive oil)
1 medium onion, finely chopped
2 cloves garlic, minced (I used 2 large, crushed and chopped)
3 cups cooked white rice (I used about 2 1/4 - 2 1/2 cups brown rice)
2 cups cooked black beans, drained and rinsed (I used unsalted)
1 teaspoon ground cumin (I used a touch more)
1 teaspoon ground coriander (I used a touch more)
1/2 teaspoon ground ginger (I used a touch more)
2-3 tablespoons vegetarian worcestershire sauce (regular can be used as well) (I used about 4 Tbsp regular)
salt & freshly ground black pepper, to taste
fresh cilantro (optional) (I used it, and recommend it)
sliced green onions (optional) (They didn't add much - won't use them next time)
DIRECTIONS:
Heat oil in a large skillet over medium heat.
Add onion and sauté until it just begins to soften and turns color.
Add garlic and sauté for about 5 minutes, or until onion is golden.
Add spices and Worcestershire, and stir into onion and garlic.
Next, add the beans and then the rice.
Combine the rice and beans evenly and cook until mixture is heated through.
Add salt and pepper to taste and serve hot.
Garnish with some chopped cilantro or green onions if you prefer.
6 servings
From Vegetarian Times
posted at Recipezaar
http://www.recipezaar.com/78747
Gallo Pinto translates as "spotted rooster", and is a dish eaten by many Costa Ricans almost every day. The addition of ginger and Worcestershire adds a quite unique flavor to this dish.
INGREDIENTS:
2 tablespoons canola oil (I used about 2 1/2 Tbsp extra virgin olive oil)
1 medium onion, finely chopped
2 cloves garlic, minced (I used 2 large, crushed and chopped)
3 cups cooked white rice (I used about 2 1/4 - 2 1/2 cups brown rice)
2 cups cooked black beans, drained and rinsed (I used unsalted)
1 teaspoon ground cumin (I used a touch more)
1 teaspoon ground coriander (I used a touch more)
1/2 teaspoon ground ginger (I used a touch more)
2-3 tablespoons vegetarian worcestershire sauce (regular can be used as well) (I used about 4 Tbsp regular)
salt & freshly ground black pepper, to taste
fresh cilantro (optional) (I used it, and recommend it)
sliced green onions (optional) (They didn't add much - won't use them next time)
DIRECTIONS:
Heat oil in a large skillet over medium heat.
Add onion and sauté until it just begins to soften and turns color.
Add garlic and sauté for about 5 minutes, or until onion is golden.
Add spices and Worcestershire, and stir into onion and garlic.
Next, add the beans and then the rice.
Combine the rice and beans evenly and cook until mixture is heated through.
Add salt and pepper to taste and serve hot.
Garnish with some chopped cilantro or green onions if you prefer.
6 servings
From Vegetarian Times
posted at Recipezaar
http://www.recipezaar.com/78747