Gallo Pinto (Beans and Rice)

Gallo Pinto (Beans and Rice)
Photo by Howard L. Puckett

Ingredients

  • ½ teaspoon ground cumin
  • Bottled Pickapeppa sauce
  • 3 bay leaves
  • 1/3 cup chopped fresh cilantro
  • 2 cups water
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • + 9 more ingredients
    • ¾ cup chopped yellow bell pepper
    • Tangy Tamarind Sauce
    • ¾ cup chopped red bell pepper
    • 1 tablespoon vegetable oil
    • 1 (15-ounce) can black beans, drained
    • ¼ teaspoon salt
    • 1 cup chopped sweet onion
    • 1 cup uncooked long-grain parboiled rice
    • 2 garlic cloves, chopped

Combine the first 3 ingredients in a medium saucepan, and bring to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard the bay leaves. Set rice aside. Heat oil in a large nonstick skillet over medium heat. Add onion and next 6 ingredients (onio...

View full recipe at My Recipes

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