Sunday, May 6, 2007

Costa Rican Gallo Pinto

First had this with Cedar and Brian who learnt this recipe during their travel in South America. It is simple, delicious, looks nice and is healthy (and vegetarian!)..

The basic trick is to combine the right amont of rice and beans and mix with tomatoes, shallots, cilantro etc. The combinition of these ingredients go perfectly well to produce a wonderful dish. Gallo pinto means spotted rooster and it is obvoius why this recipe is named this as the combinition of the red and green of the vegetables here and there with the background of dark purple of the grains... makes it visually very appealing.

I would not go in details of how Cedar prepared this, becauese I did not take notes while she made it.. I kind of know how to make it, if I have to make it.. But here is a nice recipe by a fellow blogger Tico Pinto.

Here is an edited version of a recipe from recipezaar:

Gallo Pinto (Costa Rican Rice and Beans)

Time to make 15 min 5 min prep(serves 6)


2 tablespoons canola oil

1 medium onion, finely chopped

2 cloves garlic, minced

3 cups cooked white rice

2 cups cooked black beans, (I soaked mine overnight and pressure cooked for few minutes)

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground ginger

1 tomato (finely chopped)

salt & freshly ground black pepper, to taste

fresh cilantro (optional)

sliced green onions (optional)


Heat oil in a large skillet over medium heat. Add onion and sauté until it just begins to soften and turns color. Add garlic and sauté for about 5 minutes, or until onion is golden.

Add spices and stir into onion and garlic. Next, add the beans and then the rice.

Combine the rice and beans evenly and cook until mixture is heated through.

Add tomatoes, salt and pepper to taste. Garnish with some chopped cilantro or green onions.

Serve hot with avocado and feta cheese.... For breakfast you can add a fried egg on the side as well.

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