Latin American 20 min

Gallo Pinto (Costa Rican Beans and Rice)

Name: Gallo Pinto (Costa Rican Beans and Rice)
Total time: 20 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 2 cups cooked white rice (day-old is best); 1 can (15 oz) black beans, drained (reserve some liquid); 1 medium onion, diced; 1 red bell pepper, diced; 2 cloves garlic, minced; 2 tbsp vegetable oil; 2 tbsp Salsa Lizano or Worcestershire sauce; 1/4 cup fresh cilantro, chopped; Salt to taste; Fried eggs and plantains for serving (optional)

VeganRiceLatin American

Ingredientsfor 2

300

Cal

10g

Protein

50g

Carbs

Fat

12 cups cooked white rice (day-old is best)
21 can (15 oz) black beans, drained (reserve some liquid)
31 medium onion, diced
41 red bell pepper, diced
52 cloves garlic, minced
62 tbsp vegetable oil
72 tbsp Salsa Lizano or Worcestershire sauce
81/4 cup fresh cilantro, chopped
9Salt to taste
10Fried eggs and plantains for serving (optional)

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Instructions

1
Heat oil in a large pan. Sauté onion and bell pepper until soft, about 4 minutes.
2
Add garlic, cook 30 seconds.
3
Add black beans and 2-3 tbsp of reserved bean liquid. Cook 3 minutes, mashing some beans slightly.
4
Add day-old rice. Stir-fry everything together for 3-4 minutes until rice is heated through and slightly crispy in spots.
5
Add Salsa Lizano and stir to coat everything evenly.
6
Season with salt. Stir in chopped cilantro.
7
Serve for breakfast with fried eggs and sweet fried plantains — or anytime as a side dish. 'Gallo pinto' means 'spotted rooster' from the speckled appearance.