Thank you to my friend and preschool Spanish teacher, Julie, over at Spanish Chat LLC who introduced us to gallo pinto. This dish is simple, inexpensive and delicious. I can see why it is a staple of the Costa Rican diet. This is the recipe I adapted. Enjoy!
Ingredients
1 medium onion, chopped
2 garlic cloves, minced
3 cups cooked brown rice
2 cups cooked black beans (we've used a variety of small beans & all have turned out well)
1 teaspoon ground cumin (toasting it brings out more flavor but not necessary)
1 teaspoon ground coriander
1/2 teaspoon ground ginger
2-3 tablespoons vegetarian worcestershire sauce
salt & pepper to taste
fresh cilantro to taste
Directions
Sauté onion and garlic in about 1/4-1/2 cup of water until onion softens and turns color adding in water as needed to keep onion from sticking to pan. Add spices and worcestershire to onion mixture, stir. Next, combine beans and rice into onion mixture. Cook until heated through. Add salt and pepper to taste. Serve warm.
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