Gallo pinto with coriander
Gallo pinto is a traditional Central American dish featuring a hearty mix of rice and black beans, seasoned with cumin, coriander, and ginger. This simple yet flavorful recipe highlights sautéed onions and garlic for added depth.
Cook time 10 min
Prep time 5 min
Ingredients:
2 vegetable oil1.50 onion
2 garlic cloves
3 cups white rice
2 cups black beans
1 tsp ground cumin
1 tsp coriander leaves
1/2 tsp ginger
3 tbsp worcestershire sauce
1 tsp salt
1 tsp black pepper
1 tsp coriander leaves
Gallo pinto is a traditional dish from Central America, particularly beloved in Costa Rica and Nicaragua. This hearty, flavorful dish combines rice and beans with a mixture of spices to create a satisfying meal. By adding cumin, coriander, and ginger, we've given a unique twist to this classic recipe that will surely delight your taste buds.
Instructions:
- Finely chop the onions.
- Mince the garlic cloves.
- If not already cooked, prepare the white rice and black beans as per package instructions.
- In a large skillet or frying pan, heat the vegetable oil over medium heat.
- Add the chopped onions and sauté for about 5-7 minutes, until they become translucent and slightly golden.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the cooked white rice and black beans to the skillet, stirring to combine with the onions and garlic.
- Sprinkle the ground cumin, half of the coriander leaves, and ground ginger over the rice and beans mixture. Stir well to evenly distribute the spices.
- Pour the Worcestershire sauce over the mixture and stir to combine.
- Season with salt and black pepper, adjusting to taste.
- Continue to cook on medium heat, stirring occasionally, for about 10-15 minutes. This allows the flavors to blend well and the dish to heat through thoroughly.
- Once the gallo pinto is well-mixed and heated through, sprinkle the remaining coriander leaves on top before serving.
- Serve hot, and enjoy your delicious and aromatic gallo pinto!
Gallo pinto is a wonderful fusion of flavors that elevates the traditional rice and beans dish to new heights. Serve it as a main dish or a delicious side, and enjoy the rich, aromatic experience. Whether you're new to making gallo pinto or a seasoned pro, this recipe offers a fresh and tasty variation that's perfect for any meal.
Gallo pinto with coriander FAQ:
Store leftover Gallo Pinto in an airtight container in the refrigerator for up to 3-4 days. To reheat, add a splash of water or broth to prevent drying out.
Yes, brown rice can be used as a substitute, but be mindful that the cooking time may vary. You may need to pre-cook it for a longer period to ensure even texture with the beans.
The dish is done when it is heated through and the flavors have melded together, typically after 10-15 minutes of cooking on medium heat. Make sure the rice and beans are warm and fragrant.
You can substitute Worcestershire sauce with soy sauce or a homemade blend of vinegar and soy sauce for a similar umami flavor.
Yes, feel free to add more spices like paprika or chili powder for heat, or vegetables such as bell peppers and carrots for added nutrients and flavor.
Tips:
- Make sure to cook the rice a day ahead and use it when it's cold to prevent it from becoming mushy.
- Rinse and drain the black beans thoroughly to remove any excess salt or preservatives.
- To enhance the flavor, sauté the onions and garlic until they are golden brown before adding them to the mix.
- Feel free to adjust the amount of spices to suit your taste preferences.
- Garnish with fresh coriander leaves and a splash of lime juice for a vibrant, fresh finish.
Nutrition per serving
4 ServingsCalories 580kcal
Protein 16g
Carbohydrates 120g
Fiber 12g
Sugar 4.17g
Fat 8g
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