BCC RECIPE BOOKonline EN - Flipbook - Page 25
Gallo Pinto
Serves: 8 to 10 | Prep Time: 10 mins | Total Time: 25 mins
Be sure to give this tastebud-tickling, tummy-warming rice-and-bean dish a whirl!
Top up with extra veggies, depending on what’s in season and what you have on hand.
Ingredients
Préparation
| 2 tbsp. (30 ml) vegetable, olive
or canola oil
1. Heat oil in a large skillet over medium-high heat until
shimmering. Sauté chopped pepper and onions until
peppers are soft and onions are translucent, about 6 to
8 minutes. Add minced garlic and cook for 1 minute.
| 1 red pepper, chopped
| 1 small yellow onion, chopped
| 2 cloves garlic, minced
| 1 can (14 oz./398 ml) can black beans
| ¾ c. (180 ml) water
| ¼ c. (60 ml) Salsa Lizano*
2. Add black beans, water and Salsa Lizano, stirring to
combine. Simmer for 5 minutes, until slightly thickened
and a little bit of the liquid has evaporated. Gently stir in
cooked rice, and cook until heated through and most of
the liquid is absorbed, about 3 to 5 minutes.
3. Stir in chopped cilantro. Season to taste with additional
Salsa Lizano, if desired, and serve.
| 3 c. (750 ml) cooked brown rice,**
preferably day-old and refrigerated
| ¼ c. (60 ml) chopped fresh cilantro
* Salsa Lizano (Lizano sauce) is a Costa
Rican condiment that can be found in
many specialty grocery stores. It gives a
wonderful flavour to this dish, but if you
can’t find any, try this instead:
| 2 tbsp. (30 ml) Worcestershire or
HP sauce
| 3 tbsp. (45 ml) soy sauce + 1 tbsp.
(15 ml) maple syrup
**Check the yield on the packaging. As a
rule of thumb, 1 cup of uncooked brown
rice makes 3 cups of cooked rice.
Adapted from
https://stripedspatula.com/gallo-pint
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