Costa Rican Gallo Pinto with Fried Eggs

Photo: Mariordo (Mario Roberto Durán Ortiz) · CC BY-SA 4.0 · source

Day-old rice and black beans fried together with onion, sweet pepper and lots of cilantro until speckled and savory, served with fried eggs and a spoonful of sour cream.

Ingredients

• 1½ cups rice, cooked and cooled (about 4 cups cooked)
• 2 cans (15 oz) black beans, with ½ cup of their liquid
• 1 onion, finely diced
• 1 red bell pepper, finely diced
• ½ bunch cilantro, chopped
• 4 eggs
• ½ cup sour cream
• 2 limes, in wedges

From your pantry: 3 tbsp oil, 1 tsp cumin, 1 tsp hot sauce, salt, pepper.

Instructions

1. Cook the rice a day ahead if you can and chill it; cold rice fries without turning mushy.
2. Heat 2 tbsp oil in a large skillet over medium. Cook the onion and pepper with a pinch of salt until soft, 5 to 6 minutes. Add the cumin for 30 seconds.
3. Add the beans with ½ cup of their liquid and simmer until the liquid reduces by half, 3 to 4 minutes.
4. Add the rice and fold everything together, pressing gently, until the rice is hot and stained dark by the beans, 5 to 6 minutes. Stir in the hot sauce, most of the cilantro, and salt and pepper to taste.
5. Fry the eggs in the remaining oil in a second pan until the whites are set, 3 minutes. Serve the gallo pinto with an egg, sour cream, cilantro and lime wedges.

Tip: If you can find Salsa Lizano in the Latin aisle, a few spoonfuls stirred in at the end is the authentic Costa Rican finish.

Nutrition per serving

Good for

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