Gallo Pinto Rice and Beans

September 30, 2013

Traditional Costa Rican dish, serve with fresh sunny side eggs & fruit.  Cast iron skillet. January 2008 from our days in Costa Rica: Monteverde, Heredia, Hotel Bougainvillea, Peace Lodge, Pacuare River rafting trip, Encanta la Vida – Cabo Matapolo on the Osa Peninsula.

Serves 6-8

  • 3 Cups day old rice (brown short grain)
  • 2 cups cooked black beans
  • 1 onion finely chopped
  • 1 red pepper finely chopped
  • 1 or 2 celery stalk diced small
  • 2 TB fresh cilantro finely chopped 3 strips bacon cooked, drained & crumbled OR use smoky paprika.
  • 2 TB oil
  • Salsa Lizano to taste (or mix of Worcestershire Sauce & Tobasco)

Saute onion, pepper,celery in oil on medium heat.

Add beans, cook 2 minutes more.

Add rice, cook 3 minutes more.

Add Salsa, cilantro, garnish with bacon crumbs.

 

 

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Risotto Oven baked

February 5, 2012

Arborio Rice, from Mari Betta (Ben’s mother) serves 4-6. Preheat oven 375°, Bake 25 min.

  • Saute 1/4 C chopped onion in 1/4 c olive oil until softened.
  • Add 1 C rice to pan, stir until coated.
  • Add 2 C chicken broth, bring to a boil.
  • Transfer to baking dish, cover with foil.
  • Optional – after 20 min, take out, add 1/2 C green peas, Bake 5 min more.

 

From TraderJoes.  Serve with Salmon, side dish. Serves 6

  • 1 C Red Quinoa rinsed  and 2 C chicken broth (Bring to boil, cover & simmer 15 mins until all water is absorbed.)
  • 1/4 C Olive oil

Cook together as per directions. Toss with 1/4 C olive oil, salt and black pepper to taste.

  • 1 can (15 oz) Black Beans, rinsed, drained.
  • 2 C fire roasted Corn kernels (TJ frozen)
  • 1 Avocado cut into 1/2 inch pieces
  • 1/2 C Red Onion finely chopped
  • 1 pint (2 C) Grape Tomatoes, halved
  • Zest  1 Lime

Toss together with 3/4 C dressing (make it up):   lime juice, cilantro, olive oil.

  • 1/2 bunch cilantro, chopped.

Spread quinoa on platter, top with bean, corn, tomato, avocado mixture. Top with chopped cilantro.