RECIPE: Gallo Pinto

Inspired by the flavors of my upbringing and our recent travels to Costa Rica, this dish is something special. It’s quick, easy to make and a great use of leftover rice. Make this dish for lunch, dinner, or serve it with an egg on top for breakfast. If you want to eat it in a traditional breakfast format serve it with fried sweet plantains, a slice of Turrialba Cheese, a fried egg, fresh fruit, and a fresh fruit juice.

Gallo Pinto

Prep: 10 Mins | Cook: 10 Mins | Servings: 4-6 servings

Ingredients:

• 2 Tb Olive Oil

• 1 medium red bell pepper, small diced

• 1 small yellow onion, small diced

• 3 cloves garlic, minced

• 2 cups black beans plus 1/4 cup reserved cooking liquid

• 1/2 Tb Salt**or to taste

• 1/4 to 1/2 Cup Salsa Lizano (depending on how zesty you like it)

• 3 cups left over cold white rice

• 1/4 cup minced cilantro

Instructions:

1. Heat the olive oil in a large pan over medium high heat. Saute the bell pepper and onion for 3-5 minutes. Then add garlic and cook for 1 minute, until fragrant.

2. Add the salsa lizano, black beans, reserved cooking liquid, and salt (if using) and simmer for about 5 minutes until most of the liquid has evaporated.

3. Add the rice and gently fold it into the bean mixture, make sure to not over mix or the rice will get gummy. Taste and adjust seasoning as needed. Add in the cilantro and toss to combine.