gallo pinto con platanos maduros

 
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Here's my first attempt at writing a recipe for a Costa Rican dish. Gallo Pinto is a common breakfast in both Costa Rica and Nicaragua. It translates to speckled rooster because of how the color of the beans mixes into the rice. Leftover rice and black beans are stirred together with a warm stew of tomatoes, garlic, and yellow onion. Add a splash of the Costa Rican salsa Lizano, and you've got a gallo pinto tipico!

Best served with warm tortillas and platanos maduros.

Gallo Pinto
1 cup leftover long-grain rice
1 cup cooked black beans
1 medium size yellow onion, diced
1 large red tomato, diced
2 large garlic cloves, finely chopped
1/2 teaspoon mexican oregano
1/2 teaspoon salt
olive oil
1 tablespoon salsa lizano (Costa Rican sauce)

corn tortillas

Platanos Maduros
3-4 ripe plantains, cut into 1/2 in slices, cut on the diagonal
vegetable oil

In 12 inch skillet, heat 1 tbs oil. Add garlic and onion and stir until translucent, about 5 minutes. Add diced tomatoes, salsa lizano, oregano, and salt and stir for another 5 minutes until tomatoes and mixture has thickened. Add in the rice and beans to pan and toss to coat. If rice and beans are on the dry side, add in a teaspoon or two of water to completely cook through the rice. Serve hot with tortillas.

Warm tortillas directly on stovetop about 1 minute per side under tortilla is charred.

Heat 1/2 cup oil in skillet over medium heat. Add in plantain slices, in batches careful not to overcrowd the pan. Fry plantains on each side for 1-2 minutes, until they're golden brown and caramelized. Remove from pan with slotted spoon or spatula and drain on paper towels.

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