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Gallo Pinto
This is my version of Gallo Pinto, a humble dish from Costa Rico, one of the Blue Zones. I've added some extra spices and our local jalapeno peppers. I can eat this for several meals, adding some cooked Brussels sprouts or cauliflower, or other leftover vegetables. I love serving it on top of chopped kale with some of my spicy Asian apple cider dressing.
CategoryDinner, Lunch, Plant-Based Recipes, Vegan, Vegetable
Total Time25 Min
DifficultyEasy
Yields6 Servings
Recipe Ingredients
First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
- ¼ cup water
- ¾ cup chopped onion
- 2 cloves garlic, minced
- 2 cups black beans, rinsed and drained canned or homemade
- 2 cups cooked brown rice (I love Trader Joe's frozen organic brown rice)
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp cilantro
- 1 jalapeno pepper, stem and seeds removed, chopped
- ½ cup corn (frozen or fresh)
- ½ cup red bell pepper, chopped
- ½ tsp ground cumin
- ½ tsp salt free seasoning blend such as Penzey's Sunny Spain
Recipe Instructions
Next, follow the steps to finalize your dish and finally be able to enjoy it!
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Heat skillet on medium high. When skillet is high, add onions, bell pepper and jalapeno peppers. Add onion, bell peppers and jalapeno pepper. Add the 1/4 cup water and stir vegetables. Cover with a lid and cook for 5 minutes, until softened. Add garlic and cook for 30 seconds. Add corn and cook for 30 more seconds. Add drained beans, rice, salt, pepper, and other spices. Cook until everything is heated through. Add the cilantro. Serve with greens such as chopped kale or spinach.
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