How to make a traditional Costa Rican Dish called “Gallo Pinto”, brought to you by the co-founders of Vegan Advocacy Initiative, Liz Ross & Dr. Linda Alvarez! Join the #LunchBreakLIVE party as we hear about this Saturday’s POC: Animal Rights, Advocacy & Food Justice Conference at UCLA‘s Covel Commons Building in Sunset Village! Get tickets now for the October 21st event at: http://veganai.org/2017-conference/ #JaneUnChained
RECIPE: Costa Rican Gallo Pinto with Fried Plantains
- 1/4 cup onion
- 1/4 cup green bell pepper
- 1 garlic clove, minced
- 1.5 cups organic white rice, pre-cooked
- 1/5 cups organic black beans, pre-cooked
- 1/2 bunch of cilantro
- 1/4 cup scallions, chopped
- Himalayan salt, to taste
- Black pepper, to taste
- 1 ripe plantain, sliced into 2 inch strips
DIRECTIONS – Gallo Pinto
- Sautee onion and red peppers in a skillet, then add garlic, salt and pepper to taste
- When onion looks translucent, add beans, then sauté for about one minute.
- Add rice. Mix together. Garnish with cilantro and scallions
DIRECTIONS – Fried Plantains
- Remove skin from plantain.
- Cut in half and slice thin.
- Heat a little oil on medium heat in a skillet.
- Add plantain and flip after about 2 minutes.
- Remove from skillet and lay on paper towel to drain the excess oil.
Some of the ingredients for the Gallo Pinto: chopped onion, garlic, red bell pepper and fresh cilantro
Pre-cooked organic white rice and organic black beans (for Gallo Pinto)
Sliced ripe plantains into 2 inch strips that are approximately 1/4 inch thick
Frying plantains in a little vegetable oil
Gallo Pinto garnished with chopped scallions and fried plantains