I always thought about rice and beans as a symbol of sustenance. Combine them both in a plate with added salsa is a Latin cuisine-inspired serving of nourishment with contrasting texture and flavor that are tasty, refreshing, and satisfying.
This rice and beans recipe was adapted from the book "A Taste of Latin America" by Patricia Cartin. Costa Ricans eat their Gallo pinto with cheese, fried plantains, scrambled eggs, and tortillas for their breakfast or brunch which they called Casado, meaning - Complete meal. But tomato-avocado salsa is my all-time favorite to serve with.
This rice and beans are a perfect side dish for the Cauliflower steak with sauteed mushroom when opting for a vegetarian meal. Alternatively, it goes well with this fried fish fillet which will soon become one of your favorite meal.
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Ingredients
Rice and beans are the building blocks of the recipe and the rest of the ingredients are responsible for the delicious Latin flavor.
- Bell pepper
- tomatoes
- avocado
- onion
- smoked paprika
- worcestershire sauce
- Cilantro
Cilantro /Coriander, this power-packed anti-inflammatory can reduce blood sugar and cholesterol and help digest fats. It's traditionally used to help with diabetes and to lessen anxiety, so it's youthing all-rounder - Elizabeth Peyton-Jones, Cook yourself young.
📖 Recipe
RICE AND BEANS (GALLO PINTO) WITH TOMATO AVOCADO SALSA
Equipment
- Large frying pan or saute pan
Ingredients
- 3 tablespoon Extra virgin olive oil
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 large Bell pepper(red or green), diced
- 1 tablespoon Pepper flakes(optional)
- 2 cups Black beans (uses any beans you have), cooked
- 1 tablespoon Worcestershire sauce
- 3 cups White or brown rice, cooked
- 1 cup Chopped cilantro, leaves and stem
- 1 teaspoon smoked paprika(optional)
- 1 teaspoon Salt
- ½ teaspoon freshly ground pepper
- lime, quartered
TOMATO-AVOCADO SALSA
- 1 large beefsteak tomatoes (or use 3 medium Roma tomatoes (diced)
- 1 large Avocado, ripe but firm- peeled, cored and diced
- ½ cup Red onions, thinly diced
- ½ cup Chopped cilantro leave and steam, loosely packed
- 1 tablespoon Lime juice
- 3 tablespoon Extra virgin olive oil
- ½ teaspoon Salt
- ½ teaspoon freshly ground pepper
Instructions
Make the salsa
- In a bowl - combine the tomato, avocado, cilantro, red onion, and lime juice. Set it aside while you prepare and cook the rice and beans. Add salt, pepper, and oil just before serving.
Rice and beans
- In a large saute pan, heat the oil in medium heat. Add the onions and sautee for 3-5 minutes or until soft. Add the garlic, chili flakes, and bell pepper, and continue cooking for another minute until it is very fragrant. Add the cooked beans and Worcestershire sauce, lower the heat to low, and continue cooking for about 5 minutes.
- Add the rice and fold with the other ingredients. Continue cooking until the rice is heated through. Add cilantro, paprika, salt, and paper and then stir to combine.
- Transfer to a serving dish and pile the Tomato-avocado salsa on top or serve the salsa on the side with quarters of lime alongside.
