Costa Rican Gallo Pinto

Ingredients

• Rice

  300 g cooked

  $0.27

• Black beans

  1 tin

  $1.00

• Red onion

  1 medium

  $0.27

• Bell pepper

  1 medium

  $0.90

• Garlic

  3 cloves

  $0.02

• Vegetable oil

  2 tbsp

  $0.09

• Cumin

  1 tsp

  $0.06

• Coriander

  1/2 bunch

  $0.30

• Salt

  1 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Finely dice the red onion, bell pepper, and garlic. Finely chop the fresh coriander leaves and tender stems.

2. 2

   Heat vegetable oil in a large skillet over medium-high heat. Add the diced onion and bell pepper, sautéing for 4 to 5 minutes until soft and fragrant.

3. 3

   Stir in the minced garlic and ground cumin, cooking for 1 minute until fragrant.

4. 4

   Pour in the black beans along with roughly 3 tablespoons of their canning liquid. Simmer for 3 minutes so the liquid absorbs the aromatics.

5. 5

   Add the cooked rice into the pan, breaking up any clumps with a wooden spoon. Stir continuously for 5 to 7 minutes until the rice has evenly absorbed the bean broth and turns speckled brown.

6. 6

   Season with salt to taste, stir in the fresh coriander, and remove from heat to serve hot.