In the central region of Costa Rica, the area around San Jose, the combination of rice and beans is referred to as 'gallo pinto'. The dish 'rice and beans' is actually on the Caribbean side and is made with coconut milk. I was not fortunate enough to travel to the Caribbean side (due to concerns over malaria there), so I did not try this version, but I heard it is also awesome.
So without further ado, I present to you the Americanized version of Gallo Pinto.
(Note that this particular picture includes scrambled eggs as well--it's a great variation for breakfast if you happen to have leftovers from lunch or dinner).
Gallo Pinto
Adapted from Perry's Plate
1 1/2 cups rice
2 Tbsp oil
1/2 onion, finely chopped
1/2 red bell pepper, finely chopped
2 15oz cans cooked black beans, drained
1 Tbsp cumin
1 ½ tablespoons Worcestershire Sauce
1 handful of cilantro, finely chopped
salt and pepper
Cook rice as directed. Allow to cool completely.
In a saute pan, heat oil over medium high heat. Add onion and red bell pepper and cook until just soft. Add beans and cumin, stirring well and heating through. Combine with rice, and mix well. Add Worcestershire sauce, stirring well to coat rice. Remove from heat and stir in cilantro. Season as needed with salt and pepper.
My Notes:
This is best done with rice leftover from the previous night or cooked earlier in the day. You really do want cold rice, as it prevents the rice from getting all mushy and sticky.
I was skeptical about using Worchestershire sauce in this recipe, but it actually turned out quite well. My friends went up for seconds, and said they would've gone up for seconds and thirds had it been socially acceptable. Always the compliment of a great dish.
