GALLO PINTO (COSTA RICAN RICE AND BEANS)
I found this recipe in a copy of Vegetarian Times. Gallo Pinto translates as "painted rooster", and is a dish eaten by many Costa Ricans almost every day. The addition of ginger and Worcestershire adds a quite unique flavor to this dish.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat.
- Add onion and sauté until it just begins to soften and turns color.
- Add garlic and sauté for about 5 minutes, or until onion is golden.
- Add spices and Worcestershire, and stir into onion and garlic.
- (The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out).
- Next, add the beans and then the rice.
- Combine the rice and beans evenly and cook until mixture is heated through.
- Add salt and pepper to taste and serve hot.
- Garnish with some chopped cilantro or green onions if you prefer.
- Vegetarians use only the vegetarian Worcestershire sauce.
Nutrition Facts : Calories 249.4, Fat 5.3, SaturatedFat 0.5, Sodium 2.2, Carbohydrate 42.6, Fiber 5.8, Sugar 0.8, Protein 7.7
PINTO BEANS AND RICE
I love to try different foods, and I especially like to see the reaction of my family when I put new dishes on the dinner table. This was a success. I've since served it at many potlucks and have been asked for the recipe every time.-Linda Romano, Mt. Airy, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in oil until tender. Remove from the heat; stir in ketchup, brown sugar, mustard, liquid smoke if desired, salt and pepper. Stir in rice and beans. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 263 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 856mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 4g fiber), Protein 6g protein.
CHICKEN TACO BOWLS WITH PINTO BEANS AND RICE
Get ready for Cinco de Mayo or any other time with these taco shell bowls filled with chicken strips, pico de gallo, and UNCLE BEN'S® READY RICE® Mexican Style Pinto Beans & Rice for an easy and fun night dinner.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
- Prepare chicken strips according to package directions.
- Prepare rice according to package directions.
- Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.
Nutrition Facts : Calories 532.6 calories, Carbohydrate 48.4 g, Cholesterol 56.4 mg, Fat 26.4 g, Fiber 6.6 g, Protein 25.6 g, SaturatedFat 6.4 g, Sodium 1225.3 mg, Sugar 3.8 g
PINTO BEANS, HAM HOCKS, AND RICE
I got this one from Southern Living Magazine and tweaked it some as it was kind of bland to begin with. Needless to say, once I got a hold of it, with my love of spice, it was no longer bland. If you want just mild spice though, just omit all spice but the salt, pepper and onions and green peppers and up the salt to taste as I lowered it to take into account the saltiness of the Cajun Seasoning.
Provided by JanetB-KY
Categories One Dish Meal
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Sort and wash beans; place them in a large pot, add water to cover them and let soak about 8 hours; drain, rinse and then put back into pot with 2 quarts water.
- Bring beans, ham hocks and all the spices to a boil in the same pot as before; cover, reduce the heat to medium low and simmer, stirring occasionally about 2 and a half hours or until beans are tender.
- Stir in rice, onions, green pepper, brown sugar, rice and ham if using; cover and simmer about 20 minutes or until rice is tender; remove ham hocks, chop off meat and add back to pot.
- Serve with more green onions, some extra hot sauce if that's your thing, and a big pan of cornbread and you have a wonderful country style meal.
Nutrition Facts : Calories 639.4, Fat 13.2, SaturatedFat 4.4, Cholesterol 104.3, Sodium 352.8, Carbohydrate 76.8, Fiber 13.1, Sugar 4.2, Protein 51.1
FRIED RICE AND BEANS (GALLO PINTO)
My dad's black bean recipe. He is from Costa Rica. I eat these 4 different ways: as "gallo pinto," plain rice and beans for a side dish, as black bean soup, or mash them to make a dip. Serve gallo pinto with a fried egg and bacon.
Provided by tconstantine
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 2h30m
Yield 1
Number Of Ingredients 8
Steps:
- Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
- Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
- Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
- For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.
Nutrition Facts : Calories 1917.9 calories, Carbohydrate 354.7 g, Fat 11.9 g, Fiber 71.1 g, Protein 105.2 g, SaturatedFat 2.6 g, Sodium 2352.6 mg, Sugar 10.7 g
SAUCY CHICKEN WITH PINTO BEANS AND RICE
Spice it up with Saucy Chicken with Pinto Beans and Rice! Ham and a jalapeño pepper add supporting flavors to this chicken with pinto beans and rice dish.
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 6 servings.
Number Of Ingredients 9
Steps:
- Heat dressing in large deep skillet or Dutch oven on medium-high heat. Add chicken; cook 10 min. or until evenly browned, turning occasionally. Remove chicken from skillet; cover to keep warm.
- Add onions, bell peppers and ham to skillet; cook and stir 5 min. or until vegetables are crisp-tender. Stir in beans, tomato sauce and jalapeno peppers. Add chicken.
- Bring to boil. Reduce heat to low; cover. Simmer 25 min. or until chicken is cooked through (170ºF). Serve over the rice.
Nutrition Facts : Calories 550, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 42 g
GALLO PINTO (RED BEANS AND RICE)
From the website whats4eats, this is describes as a dish typical to Costa Rica and Nicaragua. Other variations are included below and give a regional taste from other parts of Central America.
Provided by Studentchef
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2-3 minutes, or until cooked through.
- Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through.
- Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.
- Variations:.
- •Casamiento (Salvadoran black beans and rice): Use black beans instead of red beans.
- •Nicaraguans on the Caribbean coast use coconut oil instead of regular vegetable oil.
- •Stir in some chopped cilantro.
- •Add a few dashes of bottled pepper sauce or Worcerstershire sauce for added flavor.
EL GALLO PINTO (FROM COSTA RICA- BEANS AND RICE)
I was lucky enough to spend part of the summer in Costa Rica. This is the traditional dish that every Tico eats for breakfast, lunch, and probably dinner. I never got used to it for breakfast, but this is what I've come up with to imitate my travels there.
Provided by alijen
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry onion and bell pepper in the vegetable oil, about 3 minutes.
- Add the garlic and sauté a bit more.
- Pour in the beans and the stock, bring to a simmer.
- Avoid the mixture drying up.
- Add in the rice and stir thoroughly, gently.
- Don't mash the beans!
- Season to taste with salt and pepper.
- Right before serving, stir in the coriander, and top with heavy cream if desired.
GALLO PINTO (COSTA RICAN BEANS AND RICE)
I encountered this dish on a vacation to Costa Rica. They served it all over the country at breakfast. There is a sauce that they put on it that is very good. It is called Lizano. You can find it in a Latin American grocery.
Provided by Pneuma66
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fresh black beans are the best, but if you can't find them you can use either dried or canned. The recipe is good either way. If you use dried, follow the instructions on the bag to soak and cook them. If you use fresh beans, then place into saucepan, add water to one inch over the beans, salt them, and bring to a boil. Cover the pan with a lid, and reduce heat to a simmer until beans are soft (about 3 hours).
- Finely chop the cilantro, onion, and sweet pepper.
- Add 2 tablespoons oil to a large frying pan or wok. Add the rice, cilantro, onion, and sweet pepper and saute over medium flame for about 5 minutes. Add chicken broth, and saute for another few minutes until flavor absorbs into rice. Add the beans, saute together for a few minutes, and add fresh cilantro, and turn off heat.
- Enjoy.
Nutrition Facts : Calories 322.3, Fat 7.9, SaturatedFat 1.4, Sodium 488.3, Carbohydrate 51.8, Fiber 8.8, Sugar 3.2, Protein 11.5
PINTO BEANS AND RICE IN A CROCK POT (OR ON STOVE TOP)
This is one of those good ol' down home meals. Add a pan of cornbread and you've got it made! You can obviously make this spicier by adding more chili powder, cayenne, jalapenos or just pass the Tabasco. Please note that the time shown is an estimate only as there will be a variance of heat from one crockpot to the next.
Provided by Junebug
Categories White Rice
Time 3h5m
Yield 1 crock pot
Number Of Ingredients 11
Steps:
- Rinse beans in colander.
- Put in a crock pot (or large pot).
- Cover with water, plus about 2 inches over top of beans.
- Add all ingredients, except rice.
- Cook on high in crock pot about 3 hours til tender. (Crockpots vary greatly on cooking times. It could take much longer in yours, so the first time allow longer to cook and then you will know how long cooking time will be in the future.).
- (Add water if necessary) May also cook on low overnight.
- Add rice and cook until rice is warm.
- Serve with cornbread.
Nutrition Facts : Calories 1898.7, Fat 7.6, SaturatedFat 1.4, Sodium 6522.4, Carbohydrate 353.9, Fiber 76.3, Sugar 13, Protein 105.8
CREOLE PINTO BEANS AND RICE (SALLYE)
We were tired of Charro and chili beans, so I came up with a plan. This is the result which turned out to be a great dish.
Provided by sallye bates
Categories Other Main Dishes
Time 6h15m
Number Of Ingredients 8
Steps:
- 1. Place beans in colander, run cold tap water over while sorting to remove any stones or other foreign debris. Do not skimp on rinsing to avoid contamination from grower. Place beans in large heavy dutch oven or stew pot and cover with water to completely cover up to 2" above beans. NOTE: BEANS WILL ABSORB A LOT OF LIQUID WHILE COOKING.
- 2. Place pot on high heat and bring to a rolling boil When water is boiling, add creole seasoning and tomato sauce, stirring well to blend into liquid. Turn heat to low so beans just simmer. Cook for 3 hours, checking often and adding more water if needed
- 3. AFTER 3 HOURS: Put 1 tablespoon oil in heavy skillet and heat to medium high. Cut sausages into 1" thick "silver dollar" pieces and place in skillet Peel and cut onion into thin wedges; separate pieces and add to skillet Remove stem, seeds and veins on bell pepper, cut into thin wedges and add to skillet Cook until sausage is beginning to brown and veggies are softening.
- 4. Add sausages and vegetables to beans and stir to blend well. Cook for another hour until beans and veggies are soft. Again, add water if needed to keep liquid up to 2" above beans. Beans will thicken the liquid while cooking.
- 5. Can be served as a main or side dish. I made cornbread and steamed rice to serve with our meal today.
COSTA RICAN RICE AND BEANS (GALLO PINTO)
This is traditionally a breakfast dish in Costa Rica, usually served with fried plantains and eggs (fried or scrambled) . But it's also commonly served as a lunch dish, usually topped with sour cream or pico de gallo (or sliced tomatoes). Many variations of this recipe exist, differing mostly in spice and pepper choice. For...
Provided by Vickie Parks
Categories Other Breakfast
Time 25m
Number Of Ingredients 18
Steps:
- 1. Heat the oil in a large skillet over medium heat. Add onion, bell pepper and sweet pepper, and sauté in the hot oil until soft, about 5 to 7 minutes.
- 2. Add garlic and sauté for 2 to 3 minutes or until the onion is starting to turn a golden color.
- 3. Stir in the lime juice, cumin, coriander, ginger, salsa lizano, salt and pepper. Then add the black beans, and rice, and cook until beans are heated through, about 10 minutes. Remove from heat and stir in the cilantro just before serving.
- 4. Top each serving with sour cream or pica de gallo. Garnish with chopped green onion, and serve immediately while still hot.
GALLO PINTO (RED BEANS AND RICE)
This yummy dish is a staple in many Latin American countries and is very easy to make!
Provided by avargas88
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Combine water and beans in a large pan; bring to a boil. Add rice. Cover and cook until rice is completely soft, about 15 minutes. Season with salt and pepper.
Nutrition Facts : Calories 377.2 calories, Carbohydrate 79 g, Fat 1.1 g, Fiber 8.3 g, Protein 12.4 g, SaturatedFat 0.1 g, Sodium 442.9 mg, Sugar 2.6 g
KEDGEREE CURRY (CURRIED PINTO BEANS AND RICE)
This is a family favorite- when times were tough we learned at least 100 ways to eat pinot beans. Give it a try, it is delicious! Serve with diced tomatoes, chopped green onions, slices of hard boiled eggs (optional) and warm tortillas!
Provided by That Napa Chicken R
Categories White Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the lemon juice, soy sauce and water and set aside.
- Heat a large skillet and add the olive oil. Stir in the curry until mixed.
- Add the rice and mix well. Stir in the pinto beans.
- Add the lemon juice mixture, combine well.
- Serve topped with the chopped tomatoes, green onions and eggs, eating along side a warm tortilla!
Nutrition Facts : Calories 704.1, Fat 8.3, SaturatedFat 1.2, Sodium 263.1, Carbohydrate 137.2, Fiber 12.2, Sugar 0.5, Protein 17.8
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.
FANNIE'S PINTO BEANS AND RICE
I HAVE BEEN COOKING PINTO BEANS FOR YEARS ...THEIR IS NEVER ANY LEFT...UMMMM
Provided by FANNIE MCCOY
Categories Other Side Dishes
Time 10h
Number Of Ingredients 13
Steps:
- 1. PICK AND WASH PINTO BEANS THEN SOAK OVER NIGHT IN LARGE POT IN REFRIGERATOR...
- 2. WHEN READY TO COOK POUR WATER OFF AND ADD TO BEANS ,ONION, BELL PEPPER, CELERY, JALAPENO PEPPER ,GARLIC.
- 3. WASH HAM HOCKS AND ADD TO BEANS COVER WITH WATER AND BRING TO A BOIL ,TURN HEAT DOWN ON MED. AND COOK FOR 2 HRS. OR UNTIL BEANS ARE TENDER AND HOCKS ARE FALLING APART ( TEST WITH A FORK)
- 4. NOW ADD BROWNED GROUND CHUCK SIMMER FOR A FEW MIN.NOW ADD SAUSAGE AND CHILI POWDER AND SUGER,BEANS SHOULD BE THICK IF NOT ADD MORE CHILI POWDER AND ADD A LITTLE COOKING OIL SIMMER 10 TO 15 MIN LONGER,
- 5. SERVE WITH FRIED CHICKEN , CORN BREAD, AND RICE
RICE AND BEANS (GALLO PINTO)
Yield 4
Number Of Ingredients 12
Steps:
- 1.Heat oil in a large skillet over medium heat. 2.Add onion and sauté until it just begins to soften and turns color. 3.Add garlic and sauté for about 5 minutes, or until onion is golden. 4.Add spices and Worcestershire, and stir into onion and garlic. 5.(The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out). 6.Next, add the beans and then the rice. 7.Combine the rice and beans evenly and cook until mixture is heated through. 8.Add salt and pepper to taste and serve hot. 9.Garnish with some chopped cilantro or green onions if you prefer
PINTO BEANS AND RICE IN A CROCK POT (OR ON STOVE TOP)
This is one of those good ol' down home meals. Add a pan of cornbread and you've got it made! You can obviously make this spicier by adding more chili powder, cayenne, jalapenos or just pass the Tabasco. Please note that the time shown is an estimate only as there will be a variance of heat from one crockpot to the next.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Rinse beans in colander.
- Put in a crock pot (or large pot).
- Cover with water, plus about 2 inches over top of beans.
- Add all ingredients, except rice.
- Cook on high in crock pot about 3 hours til tender. (Crockpots vary greatly on cooking times. It could take much longer in yours, so the first time allow longer to cook and then you will know how long cooking time will be in the future.).
- (Add water if necessary) May also cook on low overnight.
- Add rice and cook until rice is warm.
- Serve with cornbread.
PINTO BEANS AND RICE
Make and share this Pinto Beans and Rice recipe from Food.com.
Provided by CJAY8248
Categories Beans
Time 40m
Yield 6 cups sauce, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium skillet cook bacon over medium heat until crisp. Remove and drain on paper towels. Remove all but 2 Tblsps. bacon drippings.
- Add onion and cilantro to remaining drippings in skillet, cook until onion is tender.
- Transfer onion and cilantro to 3 quart casserole, add crumbled bacon and remaining ingredients, except cheese. Mix well.
- Sprinkle shredded cheese on top and bake in 375* oven for 30-35 minutes or until hot.
- Serve over hot cooked rice.
Nutrition Facts : Calories 506.1, Fat 9.6, SaturatedFat 4.7, Cholesterol 20.4, Sodium 741.1, Carbohydrate 84, Fiber 15.2, Sugar 7.3, Protein 22.9
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