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.
2 (15-ounce) cans black beans, drained, liquid reserved
1 tablespoon Worcestershire sauce (optional)
1/4 teaspoon ground black pepper
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.
Per Serving:310 calories (100 from fat), 11g total fat, 1g saturated fat, 780mg sodium, 56g carbohydrates, (9 g dietary fiber, 4g sugar), 9g protein.
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