Gallo Pinto

 (Costa Rican Rice and Beans) 

Here´s a great way to use leftover rice and beans. Serve with fried or scrambled eggs and fried sweet plantains on the side, if desired.

INGREDIENTS

2 tbsp. vegetable oil

1 small onion, finely chopped

1 strip bacon, finely chopped (optional)

2 to 3 sprigs fresh cilantro, finely chopped

1 bay leaf

2 cups cooked white rice

2 cups cooked black or small red beans with juice, or 1 can (16 oz.) with juice

1/2 tsp. salt

Tabasco or Worcestershire sauce

PREPARATION

In large skillet heat vegetable oil over medium heat. Add onion, bacon if desired, cilantro, and bay leaf and sauté 1 to 2 minutes, until onions have softened. Stir in cooked rice, beans with juice, and salt. Cover, then cook, stirring occasionally, over medium-low heat 6 to 8 minutes, until all juice has been absorbed. Remove bay leaf prior to serving. Sprinkle with Tabasco or Worcestershire sauce to taste, if desired. Makes 4 servings.