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.
⇒Vegteables: Onion, Bell Pepper, Corn
⇒Rice (Must be cooked the day/night before and allowed to ‘dry out’ in the fridge)
⇒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)
How To Make It:
- Turn a Skillet/Saucepan (Cast Iron if possible) onto medium heat.
- Place Oil in the Skillet and place the Chopped Vegetables in the Pan. Sautee until the vegetables are tender and start to Brown.
- Next, Add the Beans and either some of the salt/water from the can, or add some water if you are using fresh beans.
- 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.
- 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.
- 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.
- Continue mixing/stirring in the rice with the bean/veggie mixture until it has seemingly absorbed the bean juice.
- 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.
- Turn off the burner and remove from heat.
- Eat as much as you can. Save the rest for tomorrow.
- To reheat, place in a microwave after sprinkling water on the Gallo Pinto. Microwave for 30 seconds, stir, then an additional 30 seconds.