Gallo Pinto – Rice and Beans from Costa Rica
It is a bit of a restless summer. Tonight’s wholesome and calming dinner is Gallo Pinto. A beautiful one-pot dish.
This dish is testimony to the fact one pot meals are good for the body and soul. They come together easily and can be sustainable is so many ways. This particular dish is a Sunday tradition in my friend Arlen’s house.
What is Gallo Pinto?
Gallo Pinto. is a humble wholesome, dish of rice and beans. Today’s version allows me to gently incorporate the peppers, onions and herbs from our garden. Rice and Beans are probably the most comforting of dishes, done in different ways on different days. I have actually used two kinds of beans for this dish, adzuki beans and pinto beans. It is mostly because I happen to have loads of beans readily around, traditionally these are usually done with red beans.
The name means spotted rooster and served with an egg on top. The dish inherently is a vegan one, so the egg really depends on you. Other fun additions are fried plantains which I shall save for a later day, when times are nicer and happier.
There is a lurking fear, somewhere what if happiness is always fleeting and elusive, what if time wears away, what if fall does not come? My fears are vivid, some days more than others. This simple meal was nourishing, wholesome and the kind of quite food that keeps us comforted and well fed and keeps me hoping that champagne and roses might grace our table again!
Other recipes meshing these flavors and worth bringing to the table include my smokey pinto beans and Cilantro Lime and Black Bean Rice.
A comforting hearty feel that is good for a quick weeknight meal.
Ingredients
- 2 tablespoons olive oil plus 2 tablespoons oil
- 1 red onion, finely diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 cup rice
- 1/2 cup red beans, cooked
- 1/2 cup pinto beans, cooked
- 1 teaspoon salt or to taste
- 2 cups of vegetable broth
- 1 egg per person to serve
- Chopped green onions
- Chopped cilantro
- Lime wedges
Instructions
- Heat the oil and add in the onion and the garlic and saute well. Add in the bell pepper and saute lightly.
- Add in the cumin and pepper and the rice and stir lightly.
- Mix in the red beans and the pinto beans and the salt with the broth. Bring to a simmer and cover and cook for about 20 minutes, until the rice is tender. Leave covered for about 10 minutes.
- In the meantime, heat the remaining oil and gently break the eggs and cook until done.
- To serve, place the rice on a platter, top with the egg and garnish with the cilantro and green onions. Add lime wedges and serve.
Pamela
I hope things get better. Time to change your daily routine perhaps, start going for long walks or other exercise to get your mind off things. Don’t dwell on the past. Look forward to better things. I know that sounds like a platitude… But it is not meant to be just something to say. I wish you the best.
Subhashini
Hi
First time here. Very innovative works. Do visit my blog too.