Gallo Pinto A Costa Rican Staple! A Twist On My Grandma's Recipe

Open the canned black beans and strain them, then rinse off the canning liquid.

Heat 2 tablespoons of olive oil in a large pot over medium heat until hot.

Add diced onions to the pot and season with a hearty pinch of salt and black pepper. Cook until the onions are opaque.

Add 1 teaspoon of cumin, 1/2 teaspoon of coriander, and 1/2 teaspoon of oregano to the onions and stir to combine.

Add diced green and red bell peppers to the pot and stir.

Add minced garlic and cook until the peppers are soft.

Add 1 cup of cooked rice to the pot and stir to combine with the vegetables and spices.

Add 1 can of drained and rinsed black beans to the pot and stir.

Lower the heat and cover the pot, cooking for about 8 to 10 minutes to warm through.

In a separate pan, fry an egg in a drizzle of olive oil to your liking.

Equipment Needed

Dietary