Costa Rican Beans and Rice (Gallo Pinto)
Updated: Jun 22, 2018
This is a staple recipe for Costa Ricans. It's very simple dish to make that goes well with a green salad or a side dish of roasted vegetables.
Prep Time: 15 minutes Cooking Time: 45 minutes
1 onion, diced
5 garlic cloves, minced
1 red bell pepper, seeded and diced
2 tablespoons grated fresh ginger
1 carrot, finely diced
1 celery stalk, finely diced
1 jalapeño pepper, seeded and minced
1/4 cup water, for sautéing
3 tablespoons vegan Worcestershire sauce
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 cups black beans, rinsed and drained
3 cups cooked brown rice
1 avocado, sliced
1/4 cup chopped fresh cilantro
4 green onions, sliced
1. In a skillet over medium-high heat, sauté the onion, garlic, bell pepper, ginger, carrot, celery, and jalapeño in the water until tender.
2. Add the Worcestershire sauce and spices to the onion mixture and stir to combine.
3. Add the beans and rice, and stir completely, cooking over medium heat until warmed through.
4. Garnish with the avocado, cilantro, and green onions before serving.
Kim's Hint: 1 cup of brown rice with 2 1/2 cups of water should yield about 3 cups of cooked rice.