This week we learned Costa Rica’s national anthem. To continue our exploration of this beautiful country, we’ll learn how to make the national dish gallo pinto. “Gallo pinto” means speckled rooster and refers to the color of the rice and beans. It’s usually served for breakfast with scrambled or fried eggs and corn tortillas, but there’s nothing that says you can’t enjoy this dish any time you feel like it.
What you’ll need:
- 1 tablespoon canola oil
- 1 onion, chopped
- 1 red pepper, stemmed, seeded, and chopped
- 1-2 tablespoons coriander
- 2 cloves garlic, chopped
- 1 cup cooked rice
- 1 cup cooked or canned black or red beans, with liquid
- 4 tablespoons Salsa Lizano (or Worcestershire sauce)
- Salt and black pepper
- Handful of cilantro, chopped
Pour the oil into a large skillet set over medium heat. Add the onion and the red pepper. Cook, stirring occasionally, for 10 minutes. The onion should be translucent and the red pepper soft. Add the garlic and cook for 1 minute.
Dump in the beans and the Salsa Lizano (or Worcestershire sauce). Stir, and let it cook for about 3 minutes. It should not get dry. Add more bean liquid if it does.
Add the rice, and stir until well coated. Season mixture with salt and pepper. Top with a sprinkling of chopped cilantro. Season with salt and pepper.
Recipe from Serious Eats.