Recipe Corner – A regular column by Liina Laufer
Gallo Pinto is a traditional breakfast food in Costa Rica and Nicaragua, made with rice and beans, often left over from the night before. I enjoyed it travelling around Costa Rica, and found that this protein rich meal prepared me for a day of adventuring.
My friend, Israel, has modified the recipe to skip the onions and includes more vegetables. In addition to pepper and corn, you could include chopped celery, carrots, or shredded cabbage. We have even included asparagus!
- 2 cups white rice; cooked
- 1 cup black beans; cooked
- ¼ cup red bell pepper
- ¼ corn
- 1 tsp chili pepper
- 1 tsp cumin
- Pinch of cayenne
- 2 Tablespoons Lizano Salsa
- 3 teaspoons oil
- 2 Tablespoons chopped cilantro
Heat oil in a frying pan on medium heat for a minute and add chopped vegetables, corn, and beans. Cook while stirring occasionally for 8-10 minutes. Add rice and cook for 3-5 more minutes. Drizzle with Lizano Salsa if available, add spices, and salt to taste. Just before serving, top with the cilantro.
Serve solo, or top with avocado, queso fresco, and sliced tomatoes.
Check out Liina’s blog at recipesdeliina.wordpress.com