Gallo Pinto: How to Make Rice and Beans, Central American Style

 

So I rave about Gallo Pinto, a central American style of making rice and beans. I learned how to make it while I studied abroad in Costa Rica as I paid for some cooking lessons during my last month. I didn’t go into study abroad even liking beans, but now I am tolerant enough that I make Gallo Pinto for myself several times a year. After the last time I made it for an event, an end of the year work party for a job at my school, I had several requests for the recipe and how to make it. So here it is, kids.

Let’s Cook.

Ingredients:

⇒Vegteables: Onion, Bell Pepper, Corn
⇒Rice (Must be cooked the day/night before and allowed to ‘dry out’ in the fridge)
⇒Ketchup
⇒Worchester Sauce or Soy Sauce (Salsa Lizano is the actual ingredient you want, but these are adequate substitutes as Salsa Lizano is a bit hard to find)
⇒Half a Can of Red or Black Beans (About a Cup if you want to make them fresh)
⇒Chicken Flavor Bullion Cubes/Seasoning Packet (To Make your Gallo Pinto Vegan and Dairy Free, use Vegetable Bullion Cubes/Packets)
⇒Fresh Cilantro

Screenshot (219)

The ideal finished product should look something like this.

How To Make It:

  1. Turn a Skillet/Saucepan (Cast Iron if possible) onto medium heat.
  2. Place Oil in the Skillet and place the Chopped Vegetables in the Pan. Sautee until the vegetables are tender and start to Brown.
  3. Next, Add the Beans and either some of the salt/water from the can, or add some water if you are using fresh beans.
  4. Add a squirt of Ketchup, a Squirt of Your Worchester/Soy Sauce (Like a Tablespoon of each if you need more exact measurements), and either two cubes or two packets of flavoring. Mix in the seasoning.
  5. Let the beans cook occasionally stirring until they are soft (you can easily cut them in two with a fork) and the bean water juice has begun to thicken.
  6. Mix in your rice. I don’t have an exact number here for you, but put in enough that there is a good bean to vegetable to rice ratio, but not so much that the rice is overflowing out of your pan. It might take you a while to figure how much this is, but that’s okay.
  7. Continue mixing/stirring in the rice with the bean/veggie mixture until it has seemingly absorbed the bean juice.
  8. At this time stir in your finely chopped cilantro (preferably with as little stem as possible) if you want until well blended. If not, skip to next step.
  9. Turn off the burner and remove from heat.
  10. Eat as much as you can. Save the rest for tomorrow.
  11. To reheat, place in a microwave after sprinkling water on the Gallo Pinto. Microwave for 30 seconds, stir, then an additional 30 seconds.
Screenshot (218)

GALLO PINTO MAKES ME HAPPY. AND IT WILL MAKE YOU HAPPY TOO.

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Donation, Service, Making a Difference

In high school I decided, quite brashly, that I was going to change the world.Or at least some peoples’ lives for the better. In community college I began to look into donating blood, with the hope of one day donating bone marrow. Unfortunately I had been possibly exposed to Malaria abroad and had to put off donating blood for a while. I registered as an organ donor. I decided that I wanted to do the peace corp, or some other long term service project abroad.

But sometimes things happen. Like Rheumatoid Arthritis.

I cannot donate blood. Nor Bone marrow. And  RA is a disqualifying condition for the peace corp. At least my body can still be used for science once I die.

Part of me wanted to make a strong and obvious physical impact on people. Now I realize that since I am unable to do it in the ways that I originally intended that I am going to have to go about changing the world in other ways, in living fingerprints on people’s minds, hearts, memories.

I am going to write and publish. I am going to teach and stimulate the growth of new ideas and dreams. While I cannot offer people the raw, physical resource of myself, I can offer them my time and soul.

Its frustrating when you have plans on how you want to live your life and they fall through. But I am grateful that I still have the capacity to make a difference, and I know that someday, somehow, I will.