Gallo Pinto

  • 1 Tbsp canola oil
  • 1 onion, chopped
  • 1 red pepper, stemmed, seeded, and chopped
  • 2 cloves garlic, chopped
  • 1 cup cooked rice
  • 1 cup of canned beans, rinsed and drained
  • 1/4 cup chicken or vegetable stock
  • Salt and black pepper
  • Handful of cilantro, chopped

(Gallo Pinto means “Spotted Rooster” in Spanish and it is the national dish ofCosta Rica. Traditionally served at breakfast or lunch, this dish is great with an egg on top!)

Add the oil to a large skillet set over medium heat. Add the onion and the red pepper. Cook, stirring occasionally, for 10 minutes. The onion should be translucent and the red pepper soft. Add the garlic and cook for 1 minute more. Add the beans and stock.  Stir, and let it cook for about 3 minutes. It should not get dry. Add more liquid if it does. Add the rice, and stir until well coated. Season mixture with salt and pepper. Top with a sprinkling of chopped cilantro. Season with salt and pepper.

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