Costa Rica’s national dish, Gallo Pinto translates into English as “Spotted Chicken”. This is because of the way the rice and beans are stir-fried in the skillet, creating a speckled appearance.
Gallo Pinto Recipe-
- 1 lb. dried black beans
- 1/2 cup finely chopped fresh cilantro leaves
- 1 medium sized white or yellow onion
- ½ small red or yellow sweet bell pepper, cored and seeds removed
- 3 cups chicken broth
- 2 cups white rice
- ½ tsp. salt
- vegetable oil for sautéing
- Salsa Lizano, as a condiment (a must-have ingredient, for authentic flavor!)
- Cover the dried beans with water and soak overnight. Drain the beans. Place in a cooking pot and add enough fresh water to by one inch; bring to a boil. Add in the salt, cover the pot and reduce the heat to mild simmer, and cook until beans are soft – about 3 hours usually does it.
- Drain the cooked beans through a sieve or colander over a bowl – be sure to reserve the “black water” for use later. This is what gives the rice its color and some of its flavor.
- Finely chop the cilantro, onion, and sweet pepper, and combine together in a bowl.
- Add 1 to 2 tbsp. of oil into a large skillet over medium-high flame and sauté the dry rice for 2 minutes, stirring occasionally.
- Now add and stir the chopped onion, sweet pepper and cilantro mixture and sauté another 2 minutes.
- Add and stir in the chicken broth, bring to a boil, cover the skillet and reduce flame to low; simmer-cook for about 25 to 35 minutes until the rice is tender.
- Sprinkle with a little fresh chopped cilantro just before serving. You may also want to add in a little Salsa Lizano toward the end of the cooking time.
- Serve your Gallo Pinto while nice and hot, with some Salsa Lizano as a condiment.
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