Gallo Pinto
Gallo Pinto is one of the most well-known traditional dishes of Costa Rica and Nicaragua. It is based on black beans and white rice, seasoned with various spices and Lizano sauce. Its history dates back hundreds of years, when local farmers were looking for a quick and nutritious breakfast to provide energy for their daily work. Gallo Pinto is still a cornerstone of Costa Rican cuisine today and is often served with eggs, cheese, or avocado. It's easy to make at home and is a perfect choice for a filling and tasty meal.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly rinse the rice in a strainer under cold water until the water runs clear. This helps remove excess starch, ensuring the rice remains fluffy.
2
Finely chop the onion, garlic, and bell pepper. Drain and rinse the canned black beans under cold water.
3
Heat the olive oil in a medium-sized saucepan over medium heat. Add the chopped onion and bell pepper, and sauté until translucent, about 3-4 minutes.
4
Add the garlic and stir well. Cook for another minute to allow the flavors to develop.
5
Add the rice to the saucepan and mix thoroughly with the seasoned onion and pepper. Let it toast for 1-2 minutes, allowing it to absorb the oil and flavors slightly.
6
Pour in the water and stir. Add salt and pepper. Cover the saucepan and simmer over low heat for about 15 minutes, or until the rice is tender and has absorbed the liquid.
7
When the rice is almost done, add the prepared black beans, Worcestershire sauce, and Lizano sauce. Gently mix and cook for an additional 2-3 minutes to allow the flavors to meld together.
8
Remove from heat and let it rest, covered, for 5 minutes. This helps the rice achieve the perfect texture.
9
Before serving, sprinkle with fresh, chopped cilantro. Serve warm as a main course or as a side dish.
