GALLO PINTO (BEANS AND RICE)
Steps:
- If beans are dried, cover with water and soak overnight, if they are fresh, just rise them off. Drain the beans and add fresh water to an inch (2.5-cm) above the top of the beans, salt, and bring to a boil. Cover the pan and reduce heat to very low simmer until beans are soft (~3 hours). Chop cilantro, onion, and sweet pepper very fine. Add 1 Tablespoon oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add half of the chopped onion, sweet pepper and cilantro and sauté another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). Once the rice and beans are cooked you can refrigerate or freeze them. Keep a significant amount of the "black water" with the beans (½-1 cup 120-240 ml). This is what gives the rice its color and some of its flavour. Sauté the rice, beans reserved chopped onion, sweet pepper and cilantro together in vegetable oil for a few minutes. Sprinkle with a little fresh chopped cilantro just before serving. Once the rice and beans are cooked you can also refrigerate or freeze them. Make up small batches of Gallo Pinto when you want it by simply sautéing them together.
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DESALEGN
[email protected]I'm not a huge fan of beans, but I really enjoyed this dish. The rice was cooked perfectly and the beans were tender and flavorful.
SM SABBIR HOSSAIN
[email protected]This is a delicious and easy recipe. I love that I can use different types of beans and rice.
Afia Ashie
[email protected]This recipe is a great way to use up leftover rice and beans. It's also a great way to get your kids to eat their vegetables.
mlMotiur Rahman
[email protected]I've been making this recipe for years and it's always a hit. It's so easy to make and always turns out delicious.
Virginia Neely
[email protected]This is a great recipe for a potluck or party. It's easy to make and always a crowd-pleaser.
Kemar Adams
[email protected]I made this recipe for my family and they loved it! The beans and rice were cooked perfectly and the spices were just right.
Sara Conwell
[email protected]This is one of my favorite recipes. It's so simple to make and always turns out delicious. I usually serve it with a side of sour cream and guacamole.
Mehak Asif
[email protected]I've made this recipe several times and it's always a hit. I love the combination of beans and rice, and the spices add a nice kick.
wilson Njanjo
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover rice and beans.
rahaf abusaif
[email protected]I love this dish! It's so flavorful and satisfying. I usually serve it with a side of avocado and salsa.
Taylor Figg
[email protected]This recipe is a keeper! It's easy to make and always turns out great. I've made it with different types of beans and they all work well.
Sandun Chanaka
[email protected]I'm not a huge fan of beans, but I really enjoyed this dish. The rice was cooked perfectly and the beans were tender and flavorful. The spices were also perfectly balanced.
Andrew Metitiri
[email protected]This is my new favorite way to make rice and beans. It's so simple, but so flavorful. I love that I can customize it with different beans and spices.
Moon Wilson
[email protected]I made this for a potluck and it was a hit! Everyone loved it. I especially liked the addition of the cilantro and lime. They really brightened up the dish.
THE GAMING LEAGUE
[email protected]This recipe was easy to follow and turned out great! I used black beans instead of pinto beans, and it was still delicious. The rice was fluffy and flavorful, and the beans were tender and creamy.
Joshua Denton
[email protected]Absolutely delicious! The flavors of the beans and rice blended perfectly, and the spices added just the right amount of heat. I'll definitely be making this again.