Rice and Beans, Beans and Rice

When I was a college student studying Spanish in Costa Rica, I lived with a wonderful family. My host mother was an excellent cook and devoted housewife. Being "Tica" (what Costa Ricans call themselves), every evening meal included a side of white rice and another side of black beans, unless the main dish included rice, like "Arroz con Pollo" (rice with chicken). In that case only a side of black beans would have been included. Nonetheless, every evening we ate beans and rice. And in the morning, as in almost every Costa Rican home, we would eat the leftover beans and rice in a traditional dish called "Gallo Pinto".  Gallo pinto literally means "painted rooster", but don't let that deter your appetite! I've been incorporating some rice and beans main dishes into our meal plans and Gallo Pinto has been a big hit with everyone in our little family of four! Cooks take note when one-year-olds and three-year-olds eat 3 and 4 helpings of something!

Gallo Pinto

Serves 10 (?)

It's a big batch so cut in half if you don't like leftovers

Ingredients:

1 lb rice of choice, cooked (I've used both brown and Jasmine with good results)

1 lb black beans, cooked (or use 2 cans of black beans)

1 medium or large onion, diced

1 red bell pepper, diced

1-2 cloves garlic, minced

2+ tablespoons oil

salt and pepper to taste

cilantro to taste (fresh or dried)

Directions:

Heat oil in large skillet. Add onion, red pepper, garlic and saute until soft. Add cooked rice and cooked beans, cilantro and salt and pepper. Mix together with sauteed onions and peppers. Serve warm and pair with a side salad or steamed veggies.

Notes:

• This is one of those recipes where you don't have to be exact! Just judge the amounts of ingredients by your preference and what seems right. You want a little more rice than beans.
• For those who like things a little more exciting, top it with Cholula or hot sauce. You can also sprinkle a few drops of Tabasco sauce and mix it around. Be creative and tailor it to your tastebuds.
• This keeps really well in the fridge and heats up easily in the microwave for a quick meal (even breakfast if you want to feel Costa Rican). If you have a lot of leftovers and get tired of beans and rice, rice and beans, it can be frozen and reheated later.
• 
  Or, use it to make a Qudoba-style burrito. Pile it in a big burrito tortilla shell with some cooked chicken or pork, salsa, sour cream and cheese. Yum!

Let me know if you give it a try and what you think!