1 cup raw white rice
1 3/4 cups water or stock
1-2 Tbls. extra virgin olive oil
1 medium onion, diced
1/2 red bell pepper, seeded and diced
1 jalapeno pepper, seeded and minced
2-3 cloves garlic, minced
1 handful cilantro leaves, chopped
1 16oz. can black beans, drained and rinsed
salt and pepper to taste
1 tsp. Tabasco sauce (more if desired)
2 Tbls. Worcestershire sauce(more of desired)
Rinse the rice in cold water a few times(I do three rinses), drain, and put in a pot with the water or stock. Add a pinch of salt. Bring to a boil, stir, cover and lower heat to simmer. Cook for 20 minutes and let sit for an additional 10 minutes or so.
Heat the olive oil in a skillet over medium heat. Add the onion, red bell pepper and the jalapeno. Saute for about 8 minutes. Add the garlic and continue cooking for about 2-3 more minutes. Add the cilantro and cook for an additional minute or 2. Add the cooked rice and the black beans to the skillet and combine well. Season with salt, pepper and the Tabasco and Worcestershire sauce. Stir again and heat through.
This is a delicious and filling vegetarian meal. I served it with sauted spinach. Gallo Pinto is great as a side dish or a main dish. Try it with eggs for breakfast. The Costa Ricans eat it at nearly every meal. I couldn't get enough of it when we visited years ago. Mexican Recipes.
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