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Gallo Pinto (Beans & Rice) Recipe

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This recipe for Gallo Pinto (Beans & Rice) is from The Williams Family Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T oil
2 cups long grain white rice (not instant)
3 cups water
6 T chopped cilantro
2 cloves garlic finely chopped
1 yellow onion chopped
1/2 red bell pepper, cored, seeded, & chopped
salt & pepper to taste
2 (15 oz) cans black beans, drained, w/liquid reserved
1 T Linzano sauce or Worcestershire sauce
Directions:
Directions:
Heat 1 T oil in medium pot over medium high heat. Add rice & cook stirring often until opaque (about 2 min). Slowing add water & salt, then reduce heat to medium low. Cover & simmer without uncovering or stirring until rice is almost tender & liquid is just absorbed. (about 15 min) Uncover & fluff rice with fork. Set pot aside.
Heat remaining 3 T of oil in a large skillet over med high heat. Add 2 T of the cilantro, garlic, onion, pepper, & salt & pepper. Stir well. Cook stirring often until golden brown, 8-10 minutes. Add rice, beans, & 1/3 cup of the reserved liquid from the beans. Add Worcestershire sauce. Stir gently until hot throughout. Stir in remaining 4 T cilantro & season w/salt & pepper to taste. Can serve topped with a traditional fried egg, cooked chicken, & sour cream on top. Is also great for a soft taco filling or as a side dish for fajitas.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
Reheats well for leftovers. We eat this every day in when in Costa Rica.

 

 

 

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