Gallo pinto, or "spotted rooster," gets its name from the black beans and their dark liquid that speckle the rice. This national dish of Costa Rica and Nicaragua, served alongside fried eggs, meat or plantains, is often flavored with salsa lizano, a beloved vegetable-based condiment. In the United States, Worcestershire sauce is a close substitute. Inspired by Whole Planet Foundation® microcredit client recipes.
Special Diets:
Ingredients
Method
Heat 1 tablespoon of the oil in a medium pot over medium-high heat.
Add rice and toast, stirring often, until opaque, about 2 minutes.
Carefully add 3 cups water, then reduce heat to medium-low.
Cover pot and simmer, without uncovering or stirring, until rice is almost tender and liquid is just absorbed, about 15 minutes.
Remove pot from the heat and set aside for 5 minutes, then uncover and fluff rice with a fork. Set aside.
Heat remaining 3 tablespoons oil in a large skillet over medium high heat.
Add 2 tablespoons of the cilantro, garlic, onion, bell pepper, salt and pepper and stir well.
Cook, stirring often, until golden brown, 8 to 10 minutes.
Add reserved rice, beans and 1/3 cup of the reserved liquid (discard remaining liquid), and Worcestershire sauce.
Stir gently to coat, and cook, stirring occasionally, until hot throughout, 2 to 3 minutes more.
Stir in remaining 4 tablespoons cilantro and season with salt and pepper.
Transfer rice and beans to bowls and serve.
Nutritional Info
Serving Size
Calories
310
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.