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5
from 1 vote
Costa Rica Gallo Pinto Recipe
Black Beans and rice, flavored with cilantro and onion, makes a good meal.
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course:
Casserole, Main Course
Cuisine:
Costa Rican, Latin
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
4
Calories:
277
kcal
Author:
Lois Carter Crawford
Ingredients
2
tablespoons
olive oil
1
cup
diced onion
1
tablespoon
minced garlic
optional
2
cups
cooked white or brown rice
½
teaspoon
cumin
½
teaspoon
oregano
1½
cups
cooked black beans
including the juice
¼
cup
fresh cilantro leaves
chopped
Instructions
In a medium pot, heat the oil to hot.
Add the onion and cook it until it begins to caramelize (brown).
Add the garlic and stir.
Add the cumin and oregano. Stir.
Add the cooked rice and beans and stir.
Reduce the heat to medium and continue to stir occasionally for about 5 minutes until the rice and beans are warmed through.
Add the chopped cilantro and stir.
Serve hot.
Offer additional cilantro and hot sauce as condiments.
Nutrition
Calories:
277
kcal
|
Carbohydrates:
43
g
|
Protein:
9
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
5
mg
|
Potassium:
385
mg
|
Fiber:
8
g
|
Sugar:
2
g
|
Vitamin A:
80
IU
|
Vitamin C:
4
mg
|
Calcium:
47
mg
|
Iron:
2
mg