RecipeShare: Gallo pinto

Mar 1, 2015

Recipe from Amalia Moreno-Damgaard, AmaliaLLC.com

Serves 4 to 6 people
Your gift of $15 buys a family in need groceries to make a healthy meal.

Ingredients

• 1 cup finely chopped onion
• 3/4 cup diced multicolored bell peppers
• 1/2 cup finely chopped cooked bacon
• 1/2 to 1 cup canned black beans, drained and rinsed
• 3/4 to 1 cup washed, finely chopped cilantro including stems
• 2 T. canola oil
• 1 1/2 T. Lizano sauce (or Worcestershire sauce)
• 1/2 T. Tabasco sauce
• Kosher salt and freshly ground black pepper
• 2 cups long-grain white rice cooked in fat-free, low-sodium chicken stock instead of water
• 1/2 cup roughly chopped cilantro leaves for garnish

Directions

1. Sauté the onions, peppers, bacon, beans, and cilantro in the oil over medium-high heat for about 3 minutes. Season with Lizano sauce (or Worcestershire or both), Tabasco sauce, salt, and pepper. (Keep in mind that the seasoning sauces already contain salt, so salt with a light hand.) Continue sautéing for 2 more minutes.
2. Add the rice gradually, making sure it gets well coated with sauce. Use a firm spatula to break any large clumps of rice. Sauté for 2 minutes. Taste and adjust seasonings, if needed.
3. Serve the gallo pinto garnished with cilantro leaves.

About the recipe author

Amalia Moreno-Damgaard is a local award-winning author and chef with a passion for fresh and healthy eating. She specializes in Latin and Spanish gourmet cuisine and culture. Her cookbook, Amalia’s Guatemalan Kitchen-Gourmet Cuisine with a Cultural Flair, is the winner of 6 national awards, including Best Foreign Cuisine Book USA by Gourmand World Cookbooks. More at AmaliaLLC.com.

Salvation Army food fact

Our food shelves in diverse neighborhoods offer culturally-specific foods, such as Hispanic staples like rice, maseca flour, cooking oil, canned vegetables, canned fruit, canned jalapenos and other peppers, salsa, and hot sauce.