Tuesday, November 28, 2006
Gallo Pinto - Nicaraguan/Costa Rican Rice and Bean
Gallo Pinto (Costa Rican Rice and Beans) from The Healthy Kitchen by Andrew Weil and Rosie Daley
1 cup raw white rice
1 3/4 cups water
1 T extra virgin olive oil
1 medium onion, diced
1/2 red pepper, seeded and diced (green works fine too)
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 handful chopped cilantro leaves
16 oz canned black beans, drained (14.5 oz is all I ever see)
salt to taste
1 t Tabasco sauce and 2 T Worcestershire sauce, or to taste
Wash the rice in cold water, drain, and put it in a pot with the water and a pinch of salt. Bring the rice to a boil, stir, cover, and lower the heat to a simmer. Cook the rice until the water is absorbed, about 20 minutes. Let the rice stand for 10 minutes, then fluff with a fork. (I just use a rice cooker)
Heat the olive oil in a skillet over medium-high heat. Add the onions and the peppers and saute, stirring, for 5 minutes. Stir in the garlic and saute for 2 minutes. Add the cilantro and saute for 1 minute more.
Spoon the rice and the beans into the skillet, mix well, and heat everything through. Season the dish to taste with salt and a combination of the Worcestershire sauce and the tabasco sauce. (I use lots)
This is great served with grilled chicken or along side some homemade tacos.
1 cup raw white rice
1 3/4 cups water
1 T extra virgin olive oil
1 medium onion, diced
1/2 red pepper, seeded and diced (green works fine too)
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 handful chopped cilantro leaves
16 oz canned black beans, drained (14.5 oz is all I ever see)
salt to taste
1 t Tabasco sauce and 2 T Worcestershire sauce, or to taste
Wash the rice in cold water, drain, and put it in a pot with the water and a pinch of salt. Bring the rice to a boil, stir, cover, and lower the heat to a simmer. Cook the rice until the water is absorbed, about 20 minutes. Let the rice stand for 10 minutes, then fluff with a fork. (I just use a rice cooker)
Heat the olive oil in a skillet over medium-high heat. Add the onions and the peppers and saute, stirring, for 5 minutes. Stir in the garlic and saute for 2 minutes. Add the cilantro and saute for 1 minute more.
Spoon the rice and the beans into the skillet, mix well, and heat everything through. Season the dish to taste with salt and a combination of the Worcestershire sauce and the tabasco sauce. (I use lots)
This is great served with grilled chicken or along side some homemade tacos.
