Posted on: Wednesday, June 1, 2005
SEVEN OR LESS
Spices give beans and rice a Costa Rican style
By Robin Mather Jenkins
Chicago Tribune
All through the Caribbean, black beans and rice make savory, simple suppers. This version, called gallo pinto, or "spotted rooster," is one of Costa Rica's national dishes; it appears at breakfast, lunch and dinner.
The Costa Ricans use a terrific condiment called salsa lizano instead of the steak sauce we suggest here; made with carrots, onions, cauliflower and cucumber, it's very flavorful but not spicy. We tried gallo pinto with salsa lizano and with steak sauce; most tasters preferred the salsa lizano but thought the steak sauce worked fine.
Serve this with coleslaw and warm tortillas.
GALLO PINTO
Heat the oil in a large, heavy skillet over medium heat; add garlic and onion. Cook, stirring occasionally, until onion is golden, about 5 minutes. Add cumin, coriander and ginger; cook, stirring, until fragrant, about 1 minute.
Add beans; cook, stirring, until heated through, about 3 minutes. Stir in the rice; cook, stirring, until heated through, about 2 minutes. Stir in steak sauce to evenly coat rice and beans. Pass cilantro, sour cream, tomatoes and green onions at the table.
Makes 4 servings.
• Per serving: 421 calories, 12 percent of calories from fat, 6 g fat, 1 g saturated fat, 0 cholesterol, 73 g carbohydrates, 16 g protein, 809 mg sodium, 13 g fiber
