Gallo pinto means "spotted rooster" in Spanish. The name is said to originate in the multi-coloured or speckled appearance that results from cooking rice together with black or red beans. Here Theresa Albert teaches us how to make the traditional dish from Costa Rica as part of her segment on healthy food secrets from around the world.
1 cup brown rice, cooked
1 bunch green onions
1 tbsp grapeseed oil
1 garlic clove
1/2 red pepper, diced
1 cup black beans, drained with liquid reserved
2 tbsp worcestershire sauce
1/3 cup cilantro, loosely packed, divided
1 large plantain
1 tbsp walnut oil
1 tbsp honey
2 eggs, poached or scrambled
- Heat oil over medium heat. Add in onions and saute until the onions become translucent. Stir, continue to cook until pepper is cooked through.
- Stir in beans with liquid, lime juice and worcestershire sauce. Stir in about half the cilantro and rice. Continue to cook for 2-3 more minutes.
- While beans cook, poach or scramble eggs.
- To cook plantains, heat walnut oil and honey in skillet. Slice plantain in 1/2" thick slices and add to oil. Cook on each side for 3-4 minutes until plantain is soft.
- Assemble on a plate with salad and avocado and sprinkle with remaining cilantro.
Serving Size: Serves 2