 Gallo Pinto (Rice and Beans)
You cannot talk Costa Rican cuisine without including rice and beans! For a Carribean twist, add coconut milk.
Servings: 6
Ingredients:
2 tablespoons oil
2 tablespoons onion, finely chopped
1 tablespoon bell pepper, finely chopped
2 cups cooked black beans
3 cups day-old cooked rice
1/2 tablespoon Worchester sauce
1/2 tablespoon Tabasco sauce
2 tablespoons fresh coriander, finely chopped
3 strips bacon, cooked, drained, crumbled
Sour cream, optional
Method:
Heat the oil in a medium non-stick skillet. Saut‚ the onion and bell pepper until lightly browned. Add the beans and cook 2 minutes longer. Add the rice and mix; cook 3 minutes more. Add the Worcestershire sauce, Tabasco sauce, and coriander; mix well. Garnish with bacon crumbs. If desired, top with sour cream.
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Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications. She has authored more than 15 books on cooking, decorating, and home lifestyle.
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