Costa Rican Rice and Beans (Gallo Pinto)
Makes 2 servings
Rice and beans is a combination found all over the world, but it’s not just for lunch and dinner. This Costa Rican dish, named Gallo Pinto (which translates into “Painted Rooster”), is a breakfast staple. It is enhanced by a sofrito, another Latin cuisine classic, made from onion, bell pepper, and garlic.
- 1/2 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 7/8 cup water
- 1/4 teaspoon salt
- 1/2 cup rice
- 3/4 cup cooked black beans, rinsed
- Hot sauce to taste
Over medium heat, sauté the onion and bell pepper in a dry pot until the onion turns a light brown color. Add the garlic and sauté for 1 minute. Add the water and salt and bring the water to a boil. Add the rice, bring the water back to a boil, cover the pot, and reduce the heat to low. Cook the rice for about 20 minutes. Remove from the heat, stir in the beans, and dress the Gallo Pinto with hot sauce.
226 Calories, 9 g Protein, 44 g Carbohydrate, 4 g Sugar, 2 g Total Fat, 6% Calories from Fat, 9 g Fiber, 290 mg Sodium
Source: 21-Day Weight Loss Kickstart, by Neal Barnard, M.D.; Recipe by Jason Wyrick of the Vegan Culinary Experience
By opting for whole grain options, like brown rice, you are maximizing your fiber and nutrient intake. Refined grains are stripped of these power players.