Gallo Pinto is enjoyed by Costa Ricans year-round, for breakfast, lunch, or dinner. The beans and rice are mildly seasoned, however the Worcestershire sauce gives the dish an unusual kick.
2 1/2 cups leftover, cooked white rice
2 cans black beans, drained and rinsed
1 onion, chopped
4 cloves of garlic, crushed
1/2 tsp paprika
1/8 cup Worcestershire sauce
1 cup broth or water
salt and pepper
Heat oil over medium heat. Add onion. After just a moment, the entire house will smell like “good.”
Now we’re cookin’! Add the garlic…
… and cook until onion is soft and turning slightly golden – or however you like to eat it. I prefer not to have any crunch in mine.
Then, add in the paprika.
And leftover rice. I love re-purposing food… making my dollar stretch over several meals.
Pile on the beans. I used canned beans for simplicity and speed.
Next, a little Costa Rican flavor – sprinkle in the Worcestershire sauce. (And don’t forget the salt and pepper)
Add in water to help mix everything together.
Heat for a few minutes, until all the ingredients are warmed through. Do like the Costa Ricans and serve with eggs … any which way you like them. My favorite ways are over easy, poached, and scrambled.
What about you? How do you like your eggs?