Gallo Pinto is the national dish of Costa Rica and a part of Costa Rican Breakfast.
Gallo Pinto has its origins in the Caribbean islands where the rice and beans combination was spread. This dish came along with the arrival of the African American workers coming from Jamaica to the province of Limo’n, Costo Rica.
The rice is quite like the Mexican rice with very little difference. You know the Gallo Pinto bad luck story so the little rice that was left, could hardly be tasted and I naturally decided to redo the rice and here we are with a nice portion of Gallo Pinto, which is an amazing one pot meal.
Serves : 4
2 cups cooked rice
1 cup black beans
1 tsp garlic
1 red or yellow pepper
2 tsp Worcestershire sauce
1 tsp cumin, ground
Salt , pepper to taste
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 the red / yellow pepper and toss for a minute.
Add spices and Worcestershire, and stir into onion and garlic.
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 .