Mixed it together the other night, so it only needed reheating for last night's dinner. We're trying to use more whole grains and beans rather than red meat, so I've been looking for recipes like this.
Tweaks:
*Used canned black beans (rinsed)
*added 6 oz of homemade chicken broth,
*a little fffwop of Chinese Chile/Garlic sauce (for the uninitiated, a "fffwop" is the amount of paste that flings off the end of a teaspoon.)
*Used more of the specified spices.
*Lots of fresh cilantro.
*Juice from two key limes
I made Jasmine rice with leftover lite coconut milk. When all the liquids were absorbed, removed the pan off the heat and put a folded tea-towel under the lid to dry out the rice. Fluffed nicely, then added cilantro and lime juice to that as well. Kept the rice separate, serving the beans over the top.
Very good...definitely a keeper for us.
http://www.finerkitchens.com/swap/forum1/80869_REC_Gallo_Pinto_Costa_Rican_Rice_and_Beans_-_Just_made_this_tonight_It_was_de
Tweaks:
*Used canned black beans (rinsed)
*added 6 oz of homemade chicken broth,
*a little fffwop of Chinese Chile/Garlic sauce (for the uninitiated, a "fffwop" is the amount of paste that flings off the end of a teaspoon.)
*Used more of the specified spices.
*Lots of fresh cilantro.
*Juice from two key limes
I made Jasmine rice with leftover lite coconut milk. When all the liquids were absorbed, removed the pan off the heat and put a folded tea-towel under the lid to dry out the rice. Fluffed nicely, then added cilantro and lime juice to that as well. Kept the rice separate, serving the beans over the top.
Very good...definitely a keeper for us.
http://www.finerkitchens.com/swap/forum1/80869_REC_Gallo_Pinto_Costa_Rican_Rice_and_Beans_-_Just_made_this_tonight_It_was_de