Recipe - Gallo Pinto

Gallo Pinto – or “spotted rooster” – is the national dish of Costa Rica.  In the interest of full disclosure, the Nicaraguans claim it as their national dish as well, but we won’t get into the middle of that argument.   Gallo Pinto can be found on restaurant menus at every meal, and we ate it quite frequently during our visit in 2009.  I kept trying to identify the seasonings, but couldn’t quite figure it out.  Until our departure,  that is, when I purchased a small cookbook at the airport gift shop.  You’ll find out what it is when you read the recipe!

Gallo Pinto
     adapted from Costa Rican Typical Foods by Carmen de Mussman & Lupita de Weiler

    2 T oil
    1 small red onion, diced
    1 red bell pepper, diced
    1 green bell pepper, diced
        Saute the veg in the oil about 10 minutes in a large skillet.

    3 c day-old cooked rice
        Add to pan and cook about 5 minutes (longer, if you want crispy bits).

    1 can black beans, drained and rinsed
        Stir into rice and heat through.

    3 - 4 T worcestershire sauce (surprise!)
    1 T hot sauce
        Stir into rice.

    Serve with fresh cilantro and Lizano salsa (available online).

    This is a great side dish with grilled chicken or meat, scrambled eggs, or sauteed veggies.  Enjoy!