Ingredients for Gallo Pinto Costa Rican Rice And Beans
- 1 tablespoon Canola Oil
- 1/2 cup chopped Onion
- 2 cloves minced Garlic
- 1 cup cooked long-grain White Rice
- 1 cup cooked Black Beans (canned, rinsed, and drained)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Coriander
- Ground Ginger (N/A quantity specified)
- 1 tablespoon Vegetarian Worcestershire Sauce
- Salt & Freshly Ground Black Pepper to taste
- 2 tablespoons chopped Fresh Cilantro (optional garnish)
- 2 tablespoons chopped Green Onion (optional garnish)
- 1 tablespoon Olive Oil
- 1/4 teaspoon Ground Turmeric
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How to Make Gallo Pinto Costa Rican Rice And Beans
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 1/2 cup chopped onion and sauté for 3-5 minutes, until softened and slightly golden.
- Add 2 cloves minced garlic and sauté for another 2-3 minutes, until fragrant.
- Stir in 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, and 1 tablespoon Worcestershire sauce. Cook for 1 minute, stirring constantly.
- Add 1 cup cooked black beans (canned, rinsed, and drained) and 1 cup cooked rice (preferably long-grain).
- Gently combine the rice and beans with the onion and spice mixture. Cook for 5-7 minutes, stirring occasionally, until heated through and slightly browned.
- Season with salt and freshly ground black pepper to taste.
- Serve hot, garnished with 2 tablespoons chopped cilantro or green onions (optional).
- For a vegetarian version, ensure you use vegetarian Worcestershire sauce.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
3g
Fat
2g
Carbs
14g
