Gallo pinto with sautéed plantains

Gallo pinto is the national dish of Costa Rica, making it the right choice for their World Cup dish. I was originally going to serve it for lunch with a fried egg on top, but we were all feeling a bit egged out. The fried plantains were a good way to go as well. My gallo pinto looks more brown and mushy than the pics I’ve seen. I think this was because I used freshly cooked rice, which was still soft and absorbent, instead of leftover cooked rice. I followed the recipe I found on The Hot Plate website for this meal.

Gallo pinto
(serves 4)

• 3 Tb (45 ml) vegetable oil, divided
• 1 onion, chopped
• 1 red pepper, chopped
• 3 cloves of garlic, minced
• 1 tsp (5 ml) ground cumin
• 1/2 tsp (2 ml) each salt and pepper
• 4 cups cooked rice
• 2 cans (540 ml) black beans, drained and liquid reserved
• 1 Tb (15 ml) Worcestershire sauce
• 1/2 cup (125 ml) chopped cilantro

1. Heat 2 Tb oil in a large skillet set over medium-high heat. Add onion and pepper and cook, stirring occasionally, for 5 minutes or until golden and soft.
2. Stir in the garlic, cumin, salt and pepper. Cook for 1 to 2 minutes or until fragrant.
3. Stir in the remaining oil, rice, beans, 1/3 cup (75 mL) reserved bean liquid and the Worcestershire sauce. Cook for 5 to 7 minutes or until warmed through.
4. Stir in cilantro and serve.

Family score: 8.4 out of 10

Sautéed plantains
(serves 4-6)

• 1/3 cup (75 mL) butter
• 2 Tb (30 ml) brown sugar
• 2 very ripe plantains, sliced 1/4-inch (5 mm) thick on an angle

1. Melt butter and brown sugar in a large skillet set over medium heat.
2. Add the plantains, and stir gently to coat.
3. Cook, stirring occasionally, for 10 to 12 minutes or until soft and golden.

 Family score: 8.6 out of 10

Tags: black beans, Central America, dairy-free, gluten-free, peppers, rice, vegan, vegetarian