{"id":9065,"date":"2018-09-13T09:05:26","date_gmt":"2018-09-13T13:05:26","guid":{"rendered":"https:\/\/popvegonline.com\/blog\/?p=9065"},"modified":"2019-04-01T07:16:11","modified_gmt":"2019-04-01T11:16:11","slug":"gallo-pinto-costa-rican-typical-dish","status":"publish","type":"post","link":"https:\/\/popvegonline.com\/blog\/gallo-pinto-costa-rican-typical-dish\/","title":{"rendered":"Gallo Pinto – Costa Rican Typical Dish"},"content":{"rendered":"\n\n[et_pb_section][et_pb_row][et_pb_column type=”4_4″][et_pb_text]

Gallo Pinto Recipe<\/b><\/span><\/p>\n\n

\n

As lovingly prepared at Hotel el Mono Feliz<\/i><\/span><\/p>\n<\/blockquote>\n

Costa Rican Typical Dish<\/strong> <\/span><\/em><\/p>\n

Ingredients:<\/strong> <\/span><\/p>\n

Rice prepared with sweet pepper, onion, and salt (see notes below)\n<\/span>Black or pinto beans, cooked (canned or made from scratch)\n<\/span>1\/2 Cup minced fresh Cilantro or 1 tbsp dried\n<\/span>Salt\n<\/span>Salsa Linzano de Costa Rica\n<\/span>Plantains – yellow to dark yellow (not green)\nServe with Tabasco and Chilero Salsa Picante <\/span>\n\n<\/p>

Method:<\/b><\/span><\/p>\n

MAKING THE RICE<\/strong> (can be made day ahead): <\/span><\/p>\n

Saut\u00e9 onion and sweet pepper in a generous amount of high quality oil (2-4 tablespoons and note – Ticos don\u2019t use garlic in this) for 10 minutes or so – until onions are translucent but not brown. Add rinsed, uncooked, white rice… stir in for 1-2 minutes on high heat… stirring constantly. Add 2x water for 1x rice. Bring to boil. Add 1\/2 cup minced fresh cilantro or 1 tbsp dried. Stir one last time then cover, lowest heat, simmer for 20 minutes. Turn off heat after cooking.  <\/span>Will last a few days in the refi.<\/span><\/p>\n

Making the Gallo Pinto:<\/strong> <\/span><\/p>\n

Take a cup of rice (cold from Refi or freshly made) and just under a cup of beans – with some bean water, but not a lot. Beans can be home made from dry or can just be canned. I recommend beans with only beans, water, and salt. And organic is preferred. Red or black work well and both are considered authentic. <\/span><\/p>\n

Mix everything well in the pot, and add 2-3 tablespoons Linzano salsa.  <\/span>Cover and bring to a healthy simmer. Stirring frequently. Just a few minutes… but something between warming up and cooking it all over again. You want some simmer. You\u2019ll know when it\u2019s done.<\/span><\/p>\n

To make fried sweet plantains:<\/strong> <\/span><\/p>\n

Choose them on the ripe side, not green (but not soft and black, either). Cut them into 2 inch pieces. By \u00bd inch thick. Pan fry in tablespoon of oil. Watch them – they\u2019ll go from raw to deep yellow to brown to burnt… you want the with just some carmelization. <\/span><\/p>\n

Heat two tortillas per serving on a flat pan or griddle until there is some color in the tortillas. <\/span><\/p>\n

Plate the gallo pinto in a covered bowl, with tortillas and plantains on the side. Serve with Tabasco and Chilero Salsa Picante (we prefer Tio Pelon brand). <\/span><\/p>\n

Buen Provecho! <\/span><\/strong><\/em><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n\n","protected":false},"excerpt":{"rendered":"

\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>
\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>
\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>Gallo Pinto Recipe As lovingly prepared at Hotel el Mono Feliz Costa Rican Typical Dish Ingredients: Rice prepared with sweet pepper, onion, and salt (see notes below) Black or pinto beans, cooked (canned or made from scratch) 1\/2 Cup minced fresh Cilantro or 1 tbsp dried Salt Salsa Linzano de Costa Rica Plantains – yellow […]<\/p>\n","protected":false},"author":1,"featured_media":3705,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"

Gallo Pinto Recipe<\/b><\/span><\/p>\n\n

\n

As lovingly prepared at Hotel el Mono Feliz<\/i><\/span><\/p>\n<\/blockquote>\n

Costa Rican Typical Dish<\/strong> <\/span><\/em><\/p>\n

Ingredients:<\/strong> <\/span><\/p>\n

Rice prepared with sweet pepper, onion, and salt (see notes below)\n<\/span>Black or pinto beans, cooked (canned or made from scratch)\n<\/span>1\/2 Cup minced fresh Cilantro or 1 tbsp dried\n<\/span>Salt\n<\/span>Salsa Linzano de Costa Rica\n<\/span>Plantains - yellow to dark yellow (not green)\nServe with Tabasco and Chilero Salsa Picante <\/span>\n\n

Method:<\/b><\/span><\/p>\n

MAKING THE RICE<\/strong> (can be made day ahead): <\/span><\/p>\n

Saut\u00e9 onion and sweet pepper in a generous amount of high quality oil (2-4 tablespoons and note - Ticos don\u2019t use garlic in this) for 10 minutes or so - until onions are translucent but not brown. Add rinsed, uncooked, white rice... stir in for 1-2 minutes on high heat... stirring constantly. Add 2x water for 1x rice. Bring to boil. Add 1\/2 cup minced fresh cilantro or 1 tbsp dried. Stir one last time then cover, lowest heat, simmer for 20 minutes. Turn off heat after cooking.  <\/span>Will last a few days in the refi.<\/span><\/p>\n

Making the Gallo Pinto:<\/strong> <\/span><\/p>\n

Take a cup of rice (cold from Refi or freshly made) and just under a cup of beans - with some bean water, but not a lot. Beans can be home made from dry or can just be canned. I recommend beans with only beans, water, and salt. And organic is preferred. Red or black work well and both are considered authentic. <\/span><\/p>\n

Mix everything well in the pot, and add 2-3 tablespoons Linzano salsa.  <\/span>Cover and bring to a healthy simmer. Stirring frequently. Just a few minutes... but something between warming up and cooking it all over again. You want some simmer. You\u2019ll know when it\u2019s done.<\/span><\/p>\n

To make fried sweet plantains:<\/strong> <\/span><\/p>\n

Choose them on the ripe side, not green (but not soft and black, either). Cut them into 2 inch pieces. By \u00bd inch thick. Pan fry in tablespoon of oil. Watch them - they\u2019ll go from raw to deep yellow to brown to burnt... you want the with just some carmelization. <\/span><\/p>\n

Heat two tortillas per serving on a flat pan or griddle until there is some color in the tortillas. <\/span><\/p>\n

Plate the gallo pinto in a covered bowl, with tortillas and plantains on the side. Serve with Tabasco and Chilero Salsa Picante (we prefer Tio Pelon brand). <\/span><\/p>\n

Buen Provecho! <\/span><\/strong><\/em><\/p>","_et_gb_content_width":"","footnotes":""},"categories":[1091,1090,921,26,24],"tags":[],"class_list":["post-9065","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hotel-el-mono-feliz-foods","category-mono-feliz-foods","category-quick-vegan-meals","category-quick-vegetarian-meals","category-recipes"],"_links":{"self":[{"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/posts\/9065","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/comments?post=9065"}],"version-history":[{"count":3,"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/posts\/9065\/revisions"}],"predecessor-version":[{"id":9230,"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/posts\/9065\/revisions\/9230"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/media\/3705"}],"wp:attachment":[{"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/media?parent=9065"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/categories?post=9065"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/tags?post=9065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}