Vegetarian Gallo Pinto
By: pentalia
Published: Sunday, May 2, 2010 - 4:03pm

Ingredients




3 cups cooked brown rice
2 cups (or 2 cans) cooked black beans, rinsed
2 tablespoons olive oil
1 1/2 teaspoons ground coriander
1/4 teaspoon black pepper
2 tablespoons chopped onion
2 teaspoons soy sauce
3 shakes Tabasco sauce or other hot pepper-based sauce
1/2 teaspoon salt (or to taste)

Preparation

1 Heat the olive oil, coriander, and pepper in a large skillet on med-low. 2 Add onion and sauté until soft. 3 Add the beans and cook 2 minutes more. 4 Mix in the rice and cook 3 more minutes (add water if not moist enough). 5 Stir in the remaining ingredients.  Cover the skillet and turn off the heat.

About


This dish is adapted from a popular Costa Rican recipe, which is served there on a daily basis.  It is named after a black-and-white chicken that is common to the area, but the recipe actually contains no meat.
It can be served with a simple salad of cut-up cucumber and tomatoes seasoned with salt and pepper.