Costa Rican Gallo Pinto (Rice and Beans)


2 tablespoons oil
1/2 onion, finely chopped
1/2 red bell pepper, finely chopped
1 15oz can cooked black beans, drained
3 cups “day old” cooked rice*
1 ½ tablespoons Worcestershire Sauce
4 tablespoons broth (ideally beef, but chicken will do)
½ tablespoon Tabasco Sauce, optional
1 handful of cilantro, finely chopped
6 strips bacon, cooked, drained, crumbled.  Reserve a little for garnish.
salt and pepper


Saute onion and bell pepper in oil on medium heat. Add beans and cook 2 minutes longer. Add cooked rice and mix, cook 3 minutes more. Add Worcestershire Sauce, Tabasco Sauce, broth, cilantro, and bacon and mix well. Adjust seasoning with salt and pepper, and if the rice seems too dry add a wee bit more broth.  Garnish with reserved bacon crumbs. If desired, top with sour cream.

*1 cup uncooked rice yields about 3 cups cooked.  I use Jasmine, but feel free to experiment.  If you're making your rice the same day, pop it into the refrigerator for bit to give it a chance to "age."

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