Gallo Pinto Costa Rican Breakfast
(A good way to use leftover rice)
1-2 cups cooked leftover rice, one day old taken from the fridge. It is very important that it is day old rice.
1 regular ~15 oz. can black beans, drained (or the equivalent of home cooked beans)
About ½ cup chopped onion or more
1-3 cloves garlic, chopped
About 2-4 tablespoons Worcestershire sauce, more or less for taste
1 chopped regular-sized red pepper, bell or other kind ok depending on how spicy you like. Green or other bell peppers work too. (Several miniature peppers)
1-3 tablespoons chopped fresh cilantro or parsley
3 tablespoons olive or peanut oil
Salt to taste (¼ tsp)
Pepper to taste
1. Heat the oil in a large cast iron skillet.
2. Add the rice, onion, pepper and garlic to the skillet and fry until the rice begins to turn a little brown. Stir regularly to keep rice from burning.
3. Add the beans, including some of the liquid but not all.
4. Add the Worcestershire sauce, salt and pepper. Cook for about 3 minutes.
5. Add the chopped cilantro or parsley.
6. Cook until most of the liquid is evaporated.
7. Serve for any meal of the day.
When I made this last week, I didn't have any fresh cilantro in the garden. Luckily, I had saved some chopped cilantro in ice cube trays earlier this summer. In the last few minutes of cooking, I added a few to the pan and let them melt in.