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Gallo Pinto (Beans and Rice)




Source of Recipe


Cooking Light, APRIL 1995






Recipe Introduction


Both Nicaragua and Costa Rica claim gallo pinto as the national dish, though each nation prepares it in different ways. Essentially it is pre-cooked rice fried with beans and spices, and in Costa Rica is a common breakfast staple. In some areas, cooks top the rice with grated coconut.





List of Ingredients



• 2 cups water
  
• 1/4 teaspoon salt
  
• 3 bay leaves
  
• 1 cup uncooked long-grain parboiled rice
  
• 1 tablespoon vegetable oil
  
• 1 cup chopped sweet onion
  
• 3/4 cup chopped red bell pepper
  
• 3/4 cup chopped yellow bell pepper
  
• 1/2 teaspoon ground cumin
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 2 garlic cloves, chopped
  
• 1/3 cup chopped fresh cilantro
  
• 1 (15-ounce) can black beans, drained
  
• Tangy Tamarind Sauce
  
• Bottled Pickapeppa sauce
  






Instructions



1. Combine the first 3 ingredients in a medium saucepan, and bring to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard the bay leaves. Set rice aside.
   
2. Heat oil in a large nonstick skillet over medium heat. Add onion and next 6 ingredients (onion through garlic); sauté 5 minutes or until tender. Add rice, cilantro, and beans, and cook 3 minutes or until thoroughly heated, stirring occasionally. Serve with Tangy Tamarind Sauce or Pickapeppa sauce.
   






Final Comments


Yield: 6 servings (serving size: 1 cup)

Tangy Tamarind Sauce

1/2 cup Tamarind Purée
6 tablespoons water
1/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 large jalapeño pepper, halved and seeded
1 garlic clove

Combine all ingredients in a blender, and process until smooth.

Tamarind Purée

1 (8-ounce) package wet tamarind pulp
2 cups hot water

Combine tamarind and hot water. Let stand 1 hour; then using your fingers or a fork, break tamarind into small pieces while it is still in the water. Let tamarind soak an additional 3 hours.

Press tamarind mixture through a sieve, reserving liquid; discard seeds and fibers.


Nutritional Information
Calories:136 (20% from fat)
Fat:2.9g (sat 0.5g,mono 0.7g,poly 1.3g)
Protein:5.2g
Carbohydrate:23.7g
Fiber:3.1g
Cholesterol:0.0mg
Iron:2.1mg
Sodium:310mg
Calcium:38mg