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Rice and Beans

Name: Rice and Beans
Total time: 40 min
Yield: Serves 6
Ingredients: 4 tablespoons canola oil, divided; 2 cups uncooked long-grain white rice; 6 tablespoons chopped fresh cilantro, divided; 2 cloves garlic, finely chopped; 1 small yellow onion, chopped; 1/2 red bell pepper, chopped; 1/4 teaspoon fine sea salt; 2 (15.0-ounce) cans black beans, drained, liquid reserved; 1 tablespoon Worcestershire sauce (optional); 1/4 teaspoon ground black pepper

Serves 6

Time 40 min

Gallo pinto, or "spotted rooster," gets its name from the black beans and their dark liquid that speckle the rice. This national dish of Costa Rica and Nicaragua, served alongside fried eggs, meat or plantains, is often flavored with salsa lizano, a beloved vegetable-based condiment. In the United States, Worcestershire sauce is a close substitute. Inspired by Whole Planet Foundation® microcredit client recipes.

Special Diets:

Dairy-Free

High-Fiber

Sugar-Conscious

Ingredients

4 tablespoons canola oil, divided
2 cups uncooked long-grain white rice
6 tablespoons chopped fresh cilantro, divided
2 cloves garlic, finely chopped
1 small yellow onion, chopped
1/2 red bell pepper, chopped
1/4 teaspoon fine sea salt
2 (15.0-ounce) cans black beans, drained, liquid reserved
1 tablespoon Worcestershire sauce (optional)
1/4 teaspoon ground black pepper

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Method

Heat 1 tablespoon of the oil in a medium pot over medium-high heat.

Add rice and toast, stirring often, until opaque, about 2 minutes.

Carefully add 3 cups water, then reduce heat to medium-low.

Cover pot and simmer, without uncovering or stirring, until rice is almost tender and liquid is just absorbed, about 15 minutes.

Remove pot from the heat and set aside for 5 minutes, then uncover and fluff rice with a fork. Set aside.

Heat remaining 3 tablespoons oil in a large skillet over medium high heat.

Add 2 tablespoons of the cilantro, garlic, onion, bell pepper, salt and pepper and stir well.

Cook, stirring often, until golden brown, 8 to 10 minutes.

Add reserved rice, beans and 1/3 cup of the reserved liquid (discard remaining liquid), and Worcestershire sauce.

Stir gently to coat, and cook, stirring occasionally, until hot throughout, 2 to 3 minutes more.

Stir in remaining 4 tablespoons cilantro and season with salt and pepper.

Transfer rice and beans to bowls and serve.

Nutritional Info:

Per serving: 310 calories (100 from fat), 11g total fat, 1g saturated fat, 0mg cholesterol, 780mg sodium, 56g carbohydrates (9g dietary fiber, 4g sugar), 9g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

4 tablespoons canola oil, divided
2 cups uncooked long-grain white rice
6 tablespoons chopped fresh cilantro, divided
2 cloves garlic, finely chopped
1 small yellow onion, chopped
1/2 red bell pepper, chopped
1/4 teaspoon fine sea salt
2 (15.0-ounce) cans black beans, drained, liquid reserved
1 tablespoon Worcestershire sauce (optional)
1/4 teaspoon ground black pepper

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.