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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 131.8
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 31.9 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 4.0 g
  • Protein: 4.3 g

View full nutritional breakdown of Gringo Gallo Pinto calories by ingredient
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Gringo Gallo Pinto

Submitted by: LUPOCON
Gringo Gallo Pinto

Introduction

A somewhat healthier take on this Costa Rican jack-of-all trades dish. I've substituted brown rice for the traditional white rice.

This versatile dish can be matched with eggs, queso blanco, and tortillas for a heartly breakfast. It can also serve as the base for lunches or dinners. In fact, I often eat it alone with a berry smoothie as a post run recover meal because of it's healthy balance of carbs and protein.
A somewhat healthier take on this Costa Rican jack-of-all trades dish. I've substituted brown rice for the traditional white rice.

This versatile dish can be matched with eggs, queso blanco, and tortillas for a heartly breakfast. It can also serve as the base for lunches or dinners. In fact, I often eat it alone with a berry smoothie as a post run recover meal because of it's healthy balance of carbs and protein.

Number of Servings: 8

Ingredients

    2 cups Brown Rice (Basmati Brown Rice prefered)
    1 can (15oz) Organic Black Beans
    2 Tbsp Oil Olive
    1/4 Red Bell Pepper
    1/4 Yellow Onion
    2 tsp Worcherstershire Sauce
    1 tsp Cholula hot sauce (can substitute Tabasco)
    2 Tbsp cilantro

Directions

Steam or cook the rice and store overnight in the refrigerator.

Chop or food process the red peppers and onions, coarsely chopped red peppers add visual appeal. Finely chop or food process the cilantro and set aside.

Heat the olive oil over medium heat and add the red peppers and onion. Saute until the onions are brown - about 4 mins.

Add the black beans and saute for an additional 2-3 minutes, stirring occasionally. At the end of the time add the worchestershire sauce and the hot sauce to the bean mixture and stir.

Fold in the rice and saute for another 2-3 minutes. Remove from heat and stir in the chopped cilantro.

For additional flavor bacon may be crumbled in, but then of course the dish is no longer vegetarian.

Makes 8 servings



Number of Servings: 8

Recipe submitted by SparkPeople user LUPOCON.






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Member Ratings For This Recipe

  • I'm from S. FL and have moved to Denver and am completely land locked. It's nice to have this Carribbean flavor again! Thanks! - 2/20/11

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  • easy to do! - 12/18/10

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  • Thanks for putting this recipe together - my son was asking for it today :-) I usually make my rice with broth, but it doesn't really need the extra salt. I nice reminder of our year spent in Costa Rica! - 1/26/09

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