Gallo pinto with cumin, coriander and ginger
Discover the rich and flavorful Gallo Pinto with cumin, coriander, and ginger. This traditional Costa Rican dish combines white rice, black beans, and aromatic spices for a delightful meal. Perfectly seasoned with ground cumin, fresh coriander leaves, and a hint of ginger, all brought together with Worcestershire sauce, salt, and black pepper. Enjoy this savory blend of tastes in a simple, comforting recipe.
- 11 Mar 2024
- Cook time 10 min
- Prep time 5 min
- 4 Servings
- 13 Ingredients
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.
Ingredients:
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!
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.
Gallo pinto with cumin, coriander, and ginger 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.
| Nutrition Facts | |
|---|---|
| Serving Size | 310 grams |
| Energy | |
| Calories 580kcal | 23% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 120g | 35% |
| Fiber 12g | 31% |
| Sugar 4.17g | 4% |
| Fat | |
| Fat 8g | 10% |
| Saturated 0.84g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 2.95ug | 0% |
| Choline 40mg | 7% |
| Vitamin B1 0.90mg | 75% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 6mg | 37% |
| Vitamin B6 0.34mg | 20% |
| Vitamin B9 360ug | 91% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 9mg | 10% |
| Vitamin E 1.00mg | 7% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.57mg | 0% |
| Iron, Fe 9mg | 82% |
| Magnesium, Mg 81mg | 20% |
| Phosphorus, P 310mg | 24% |
| Potassium, K 750mg | 22% |
| Selenium, Se 20ug | 36% |
| Sodium, Na 930mg | 62% |
| Zinc, Zn 2.17mg | 20% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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