Gallo Pinto: A Latin American staple
It doesn’t matter if you just rolled out of bed and want some desayuno or if it’s dinner time and you’re hungry for cena, Gallo Pinto is served anytime of day and is a staple recipe throughout Latin America.
It doesn’t matter if you just rolled out of bed and want some desayuno or if it’s dinner time and you’re hungry for cena, Gallo Pinto is served anytime of day and is a staple recipe throughout Latin America. The name of this classic dish, which is comprised mainly of rice and beans, literally translates to “spotted rooster.” It’s believed to come from the appearance of the dish, as the beans give a spotted look to the rice that is similar to the plumage of a rooster. Keep reading to learn how to make this simple, yet flavorful meal at home!
Total time:
25 minutes
Makes:
6 servings
Recipe origin:
Costa Rica
Ingredients:
Olive oil, to sauté
1 red bell pepper, diced
1 onion, finely diced
3 garlic cloves, crushed
Two 15-oz cans black beans, with liquid
2 Tbsp Lizano or Worcestershire sauce
2 cups brown rice, cooked
Salt and pepper, to taste
A small bunch of fresh cilantro, chopped, to garnish
Directions:
Add some oil to a skillet, sauté the bell pepper and onion until they are soft and onion is translucent, about 5 minutes. Add the garlic and sauté for another 1 to 2 minutes.
Add the black beans with the liquid and at least 2 Tbsp of Lizano or Worcestershire sauce. After 3 minutes, add the rice and stir together gently. Continue to cook for about 3 minutes. Season with salt and pepper, and garnish with cilantro.
Relive your trip to Latin America by making this recipe and posting a photo on Instagram with #goaheadtours!
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