Gallo Pinto (Costa Rican Beans and Rice)

[nverland]

Gallo Pinto (Costa Rican Beans and Rice)
Serves 4

Ingredients

Rice
3 cups of cooked Rice
1 Onion, diced
4 Garlic cloves, minced
½ Jalapeno
½ cup Carrot, shredded
1 Bell Pepper, diced
1 ½ tsp Salt
½ tsp Pepper
1 Tbsp Coriander
1 Tbsp Cumin
1 cup Broth
2 cups of cooked Kidney or Black Beans
Juice from ½ Lemon
¼ cup fresh Cilantro, chopped

Sides
Fried Plantains
Toast
Eggs

Instructions
Begin by cooking 1 cup of rice. Should end up with 3 cups of cooked rice.
Heat a few tablespoons of oil in a large frying pan over medium low heat. Add onions and salt and cook until translucent (approx. 10 minutes).
Add garlic and jalapeno. Cook 5 minutes.
Add green pepper and carrot. Add remaining spices. Cook 10 minutes.
Add rice, beans, broth and lemon and cook until liquid is absorbed. Season with more salt if desired. Add cilantro before serving.
To fry plantains, heat a pan over medium low heat. Slice plantains 1/2″ in thickness, sprinkle with salt and fry in oil for 10-12 minutes, flipping halfway through.
Serve with eggs and toast, or other sides of choice