Costa Rican Rice And Beans Gallo Pinto Recipes

Steps:

• 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 Worcestershire, and stir into onion and garlic.
• (The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out).
• Next, add the beans and then the rice.
• Combine the rice and beans evenly and cook until mixture is heated through.
• Add salt and pepper to taste and serve hot.
• Garnish with some chopped cilantro or green onions if you prefer.
• Vegetarians use only the vegetarian Worcestershire sauce.

Steps:

• Combine the onion, bell pepper, cumin, garlic powder, and jalapeño (if you’re using it) in a large sauté pan. Add 1/2 cup water and sauté the vegetables over medium heat for about 10 minutes, until they are tender, stirring occasionally and adding 1 to 2 more tablespoons water as needed to prevent the vegetables from sticking to the pan. Add the kale, rice, beans, and 1 cup water and cook over medium heat for 3 to 5 minutes, folding the ingredients, until the kale has wilted and the liquid has been absorbed.
• Add half of the cilantro and salt to taste and stir to combine. Garnish with the remaining cilantro and serve with diced avocado on top and a lime wedge.

Steps:

• Saute onion and bell pepper for about 2 minutes.
• Add the black beans and salsa and simmer for about 10 minutes on medium heat.
• Then, add the cooked rice and mix in the coriander.
• Cooked bacon, pork, chicken or sausage can be added. For breakfast, scrambled eggs can be added.

Steps:

• Fresh black beans are the best, but if you can't find them you can use either dried or canned. The recipe is good either way. If you use dried, follow the instructions on the bag to soak and cook them. If you use fresh beans, then place into saucepan, add water to one inch over the beans, salt them, and bring to a boil. Cover the pan with a lid, and reduce heat to a simmer until beans are soft (about 3 hours).
• Finely chop the cilantro, onion, and sweet pepper.
• Add 2 tablespoons oil to a large frying pan or wok. Add the rice, cilantro, onion, and sweet pepper and saute over medium flame for about 5 minutes. Add chicken broth, and saute for another few minutes until flavor absorbs into rice. Add the beans, saute together for a few minutes, and add fresh cilantro, and turn off heat.
• Enjoy.

Steps:

• Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
• Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
• Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
• For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.

Steps:

• Heat oil in a frying pan over medium heat. Add onion, bell pepper, celery, and garlic and saute until softened, 5 to 7 minutes. Stir in black beans with their juices, salt, and pepper. Saute until some of the liquid evaporates, 3 to 5 minutes. Stir in rice.
• Cover and let simmer until vegetables are soft and flavors have melded, about 15 minutes.

Steps:

• Fry onion and bell pepper in the vegetable oil, about 3 minutes.
• Add the garlic and sauté a bit more.
• Pour in the beans and the stock, bring to a simmer.
• Avoid the mixture drying up.
• Add in the rice and stir thoroughly, gently.
• Don't mash the beans!
• Season to taste with salt and pepper.
• Right before serving, stir in the coriander, and top with heavy cream if desired.

Steps:

• Saute the onions& pepper in the oil.
• Add beans& cook 2 minutes longer.
• Add the rice& stir together, cook 3 minutes.
• Add worcestershire, tabasco & coriander, mix well.
• Garnish with bacon bits.
• If you want garnish with sour cream.