Gallo Pinto

This simple but appetizing dish is usually eaten for breakfast in both Costa Rica and Nicaragua, although it is also served at other times of the day. It can be done with black or red beans. It is usually accompanied with corn tortillas or male bananas if desired, but for a more balanced meal for diabetics, we recommend accompanying it with a steamed salad or vegetables.

Ingredients

Quantity Unit Name Link Alternatives
2 cups brown rice, cooked
1 cup black beans, cooked
2-3 cloves garlic, minced
¼ cup onion, diced
2 tbsp cilantro, chopped
2 tbsp chives, chopped
2 tbsp jalapeno, minced
½ teaspoon cumin powder (optional)
½ cup vegetable broth (or water)
salt to taste

Instructions

  1. In a pot, add the vegetable or water broth and sauté the garlic, chopped onion and sweet chili, adding more liquid if necessary.
  2. Once the onion is translucent, add rice, beans, cilantro, chives, cumin and salt to taste.
  3. Continue stirring for 1 to 2 minutes.
  4. Serve with corn tortillas.

Prep Time: 30 minutes
Serving Size: ½ cup (7 servings)
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