Costa Rican Beans and Rice: (Gallo Pinto)

By devogirl

This is a staple recipe for Costa Ricans. It's a very simple dish to make that goes well with a green salad or a side dish of roasted vegetables.

Yields: 4-6 servings

Preparation time: 15 min Cook time: 45 min

Kim's Hint: 1 cup of brown rice with 2 1/2 cups of water should yield about 3 cups of cooked rice.

Ingredients

• 1 onion, diced
• 5 garlic cloves, minced
• 1 red bell pepper, seeded and diced
• 2 tablespoons grated fresh ginger
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 jalapeño pepper, seeded and minced
• 1/4 cup of water, for sautéing
• 3 tablespoons vegan Worcestershire sauce
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 cups canned black beans, rinsed and drained
• 3 cups cooked brown rice
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• 4 green onions, sliced

Preparation

Step 1

1. In a skillet over medium-high heat, sauté the onion, garlic, bell pepper, ginger, carrot, celery, and jalapeño in the water until tender.
2. Add the Worcestershire sauce and spices to the onion mixture and stir to combine.
3. Add the bean and rice, and stir completely, cooking over medium heat until warmed through.
4. Garnish with the avocado, cilantro, and green onions before serving.