Gallo Pinto

103_1445My name is Lacey (Read my story here ) and the first time I went to a foreign county I almost starved. I was a meat and potatoes type girl who was dropped into a spicy bean and rice world. I didn’t like to experiment so I lived off PB&J sandwiches and Washington State apples. I always turned down the platanos fritos and the fish that stared up from the plate with their heads still attached but I fell in love with the gallo pinto.

Gallo Pinto was everywhere we went. Breakfast, lunch or dinner it didn’t matter what meal gallo pinto was on the menu. Memories of flavorful bean and rice dishes stayed with me when I returned to the states. Two years later I became vegetarian and started to live off gallo pinto. Gallo pinto,  translated spotted chicken, is extremely simple and a great filler for tortillas or as a side dish. You can spice it up with shredded carrots or finely chopped zucchini. You can eat it with Tabasco sauce or simply with olive oil and salt like I prefer it.

You will need:
3/4 cup dried black beans or 1 can cooked beansGallo Pinto with Williams Family Salsa 3/4 cup rice (Whatever type you prefer)
2 tsp olive oil

Optional:
1 Tbs fresh chopped cilantro

Directions:
1. Soak the beans. Cover them completely with water and let them sit over night or all day.
2. Drain  the beans. Then add 3 cups fresh water. Boil for 45 minutes or until the beans are tender.
3. Cook rice according to the directions.
4. Take 1/4 cup of water out of the beans then drain the rest
5. Combine beans, rice, oil, and cilantro (optional).

I like to make a big batch of gallo pinto and homemade tortillas at the beginning of the week. Throughout the week I’ll throw the gallo pinto into a tortilla with avocado, lettuce, tomatoes and cooked broccoli or cauliflower.

The recipe I use for Tortillas can be found here

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