in Latin America

Pinto Gallo

updated

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Ingredients for 4 servings:

  • 300 g rice
  • 1 ½ liters vegetable broth
  • 2 onions
  • 4 bell peppers, red and green
  • 1 tbsp butter
  • 2 cans of beans, black or red
  • 1 tbsp coriander greens, chopped
  • Sauce (Salsa Lizano, alternatively Worcestershire sauce)
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

National dish of Costa Rica

Cover and cook the rice in the hot broth for about 20 minutes, then drain and set aside. Peel the onions and peppers, finely dice everything, and fry in the hot butter. Add the rice and fry. Add the beans and a little of the bean broth. The broth will give the rice a slightly reddish (or black) color. Add the cilantro, season with salsa lizano, salt, and pepper. Serve with fried or scrambled eggs and a little sour cream. Approximately 9g of fat per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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