Deigo’s Kitchen: Traditional Costa Rican Gallo Pinto

Ingredients:

1 tablespoon of oil or butter

1 small onion, finely chopped

1 sweet bell pepper, diced

2 cloves of garlic, minced

2 cups of cooked white rice

1 cup of cooked beans (your choice of black or red)

2 tablespoons of salsa criolla (or any flavorful tomato-based sauce)

1 ripe plantain, sliced and cooked

2 eggs, scrambled and cooked

1 tomato, diced

1 avocado, sliced

Fresh sour cream (natilla) for serving

Instructions:

Sauté the Vegetables:

Heat the oil or butter in a large skillet over medium heat. Add the chopped onion, diced bell pepper, and minced garlic. Cook for about 3 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Add the Rice and Beans:

Stir in the cooked rice and beans. Pour in the salsa criolla and mix everything thoroughly, ensuring that the rice and beans are well coated and the flavors are fully incorporated. Continue cooking for another 3-5 minutes, stirring occasionally.

Prepare the Sides:

While the rice and beans are cooking, prepare the sides. Slice and cook the ripe plantain until golden brown, and set aside. Scramble and cook the eggs in a separate pan. Dice the tomato and slice the avocado.

Assemble the Gallo Pinto:

Serve the gallo pinto on a plate, and top it with the cooked plantains, scrambled eggs, diced tomato, and sliced avocado.

Add the Final Touch:

Finish with a generous dollop of fresh sour cream (natilla) on the side.

Enjoy this hearty and flavorful Costa Rican breakfast!