Nutritional Guidelines (per serving) | |
---|---|
835 | Calories |
9g | Fat |
158g | Carbs |
32g | Protein |
Nutrition Facts | |
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Servings: Serves 4 | |
Amount per serving | |
Calories | 835 |
% Daily Value* | |
Total Fat 9g | 12% |
Saturated Fat 2g | 8% |
Cholesterol 0mg | 0% |
Sodium 110mg | 5% |
Total Carbohydrate 158g | 57% |
Dietary Fiber 23g | 83% |
Protein 32g | |
Calcium 287mg | 22% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Gallo pinto means "spotted rooster" because apparently the combination of black or red beans and rice resemble a certain type of chicken with speckled black and white feathers. This dish is popular all over Latin America in various forms- such as in Nicaragua, where it is also called gallo pinto, and in Colombia, where a similar dish is known as calentado. Peruvian tacu tacu is a similar refried rice and beans dish that is typically paired with a thin strip of fried steak and a fried egg.
It's basically an excellent way to use up leftover rice and beans, and it's often served for breakfast with a fried egg (basically leftovers, reheated) or fried plantains on the side. In Costa Rica, this dish is seasoned with a special sauce called salsa lizano. If you can't find a bottle of salsa lizano at your local Latin grocery, most people find that Worcestershire sauce plus a bit of cumin make for a reasonable substitute.
One popular and attractive method for serving gallo pinto is to pack it into a lightly oiled bowl (in order to mold it into a dome shape), and then invert it onto the plate.
Ingredients
- 2 tablespoons vegetable or olive oil
- 1 medium onion (finely diced)
- 2 cloves garlic (minced)
- 1/4 cup fresh cilantro leaves (chopped)
- 1 medium red bell pepper (finely diced)
- 1 teaspoon cumin
- 2 to 3 teaspoons Salsa Lizano (or substitute Worcestershire sauce)
- 2 cups cooked beans (black or dark red with cooking liquid)
- 2 cups cooked white rice
- Dash salt and freshly ground pepper to taste
- Fresh cilantro (chopped for garnish)
Steps to Make It
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Place the oil in a large skillet over medium heat.
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Add the chopped onion, the garlic, the red pepper, and the chopped cilantro. Cook, stirring often, until vegetables are soft and fragrant.
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Add the cumin and salsa lizano (or Wrcestershire sauce) and cook for 2 to 3 more minutes.
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Add the beans and their liquid, and cook for 1 minute.
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Add the rice and stir until rice is well mixed with the beans and there are no clumps of rice.
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Cover skillet, lower heat, and let mixture simmer for 1 to 2 minutes, until rice is heated through.
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Season with salt and pepper to taste, adding more salsa lizano or Worcestershire sauce to taste.
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Garnish with fresh cilantro before serving.
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