Gallo Pinto (Red Beans and Rice)

Gallo Pinto (Red Beans and Rice)

3 C. water
1 tsp. salt
1 1/2 C. white rice
1 1/2 T. olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 oz. Canadian bacon (2 slices), finely diced
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
2 C. cooked red beans, rinsed and drained

Bring 3 C. water and 1 tsp. salt to a boil in a large, heavy saucepan. Add the rice and bring to a boil. Reduce the heat and gently simmer the rice covered, until tender, about 20 minutes. (If rice looks wet after 15 minutes, uncover the pot.) Let the rice cool for 5 minutes, then fluff with a fork. Meanwhile, heat the oil in a large frying pan. Add the onions, garlic, bacon, cumin and pepper and cook over medium heat until golden brown, about 5 minutes. Add the beans and cook for 3 minutes. Stir in the rice and cook until lightly browned and very flavorful, about 3 to 5 minutes. Correct the seasoning, adding salt and pepper to taste. Serve while hot.

Yield: 6 – 8 servings
Serving Size 3/4 C.

Calories: 223
Fat 3g
Fiber 4g

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