COSTA RICAN RICE AND BEANS WITH FRIED EGGS
Served with soft corn tortillas, this traditional Costa Rican dish works for breakfast, lunch, or dinner. Salsa Lizano is a Costa Rican condiment that's similar to Worcestershire sauce but thicker and sweeter.
Provided by Member 610488
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put the rice, a big pinch of salt, and 1 1/2 cups of water in a 3-quart saucepan. Bring to a boil over medium-high heat, reduce the heat to low, cover, and cook until the rice has absorbed the water and is tender, about 15 minutes. Remove from the heat and set aside with the lid on.
- Meanwhile, heat 1 tbsp of the oil in a 4-quart saucepan over medium heat. Add the onion, bell pepper, garlic, and a pinch of salt; cook, stirring occasionally, until softened about 3 minutes. Add the cumin and cook until fragrant, about 30 seconds.
- Add the tomato sauce and stir for 1 minute. Add the beans and 1 cup of water and simmer until the liquid reduces to the level of the beans, about 4 minutes.
- Add the rice to the beans and mix well. Stir in the Salsa Lizano and season to taste with salt and pepper. Keep warm.
- Heat the remaining 1 Tbsp of oil in a 12-inch nonstick skillet over medium heat, swirling the pan to coat evenly. Gently crack the eggs into the pan. Season with salt and pepper, cover, and cook until the yolks' edges have just begun to set, 2 to 3 minutes. (The eggs should cook gently, so lower the heat if needed.) Separate the eggs with the edge of a spatula.
- To serve, put a heaping spoonful of the rice and beans on a plate and slide 2 eggs on top. Sprinkle with the cilantro.
Nutrition Facts : Calories 458.7, Fat 17.3, SaturatedFat 3.8, Cholesterol 372, Sodium 227.1, Carbohydrate 52, Fiber 8.5, Sugar 2.5, Protein 23
FRIED RICE AND BEANS (GALLO PINTO)
My dad's black bean recipe. He is from Costa Rica. I eat these 4 different ways: as "gallo pinto," plain rice and beans for a side dish, as black bean soup, or mash them to make a dip. Serve gallo pinto with a fried egg and bacon.
Provided by tconstantine
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 2h30m
Yield 1
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1917.9 calories, Carbohydrate 354.7 g, Fat 11.9 g, Fiber 71.1 g, Protein 105.2 g, SaturatedFat 2.6 g, Sodium 2352.6 mg, Sugar 10.7 g
EASIEST COSTA RICAN RICE & BEANS
This recipe was actually posted by TheMom51 in her reply to recipe #78747. I thought I'd post it as a searchable recipe. Her original comment was: Just thought I'd add my Costa Rican daughter-in-law's recipe. It uses the traditional Salsa Lizano (you can order it over the Internet) which is probably why Matoszinho didn't think this recipe was quite right Preparation time does not include time to cook the rice. If you need to cook your rice add an additional 15 minutes to the prep time.
Provided by Chef Johnny Ringo
Categories Rice
Time 25m
Yield 4 Cups, 4 serving(s)
Number Of Ingredients 7
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.
GALLO PINTO (COSTA RICAN RICE AND BEANS)
I found this recipe in a copy of Vegetarian Times. Gallo Pinto translates as "painted rooster", and is a dish eaten by many Costa Ricans almost every day. The addition of ginger and Worcestershire adds a quite unique flavor to this dish.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 249.4, Fat 5.3, SaturatedFat 0.5, Sodium 2.2, Carbohydrate 42.6, Fiber 5.8, Sugar 0.8, Protein 7.7
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GALLO PINTO (COSTA RICAN BEANS AND RICE) - STRIPED SPATULA
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4.9/5 (38)Total Time 30 minsCategory Breakfast, Side DishCalories 165 per serving
- Heat oil in a large skillet over medium-high heat until shimmering. Sauté chopped bell pepper and onions until peppers are soft and onions are translucent, about 6-8 minutes. Add minced garlic and cook for 1 minute, until fragrant.
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- Heat 2 tablespoons of olive oil over medium heat in a large skillet. Sauté garlic, red pepper and onion, stirring occasionally, until softened, about 5 minutes. Add the remaining tablespoon of olive oil and the cooked rice and lower the heat to medium-low. Cook, tossing, until everything is combined and hot, 3-4 minutes. Add beans and gently fold them into the rice mixture. Continue cooking and gently folding until everything is hot and thoroughly combined, 2 minutes or so. Stir in scallions, 6 tablespoons chopped cilantro, 2 teaspoons salt, and 1/4 teaspoon pepper. Remove from heat and cover partially to keep warm.
- In a medium bowl, toss sliced plantains with sugar, cinnamon and salt. Heat 2 tablespoons coconut oil in a large, preferably cast iron, skillet over medium-high heat. Add the plantain slices in a single layer. ( If they don’t all fit, cook them in two batches) Cook for 2-3 minutes per side or until brown and caramelized and soft. Transfer to a plate. Squeeze some lime juice over them – about 1/4 of a juicy lime. Sprinkle a few pinches of course salt over them, to taste. Tent with foil.
- Divide pinto gallo between 6 plates. Place a cooked egg on top of each. Garnish with a sprinkle of cilantro and some salt and pepper, to taste. Arrange a few plantain slices alongside. Garnish with a lime wedge. Pass around the hot sauce.
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