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Receta Costa Rican Vegetable Gallo Pinto

Name: Costa Rican Vegetable Gallo Pinto
Ingredients: 3 Tbsp. extra virgin olive oil (divided); 2 x cloves garlic, minced; 2 tsp chicken bouillon paste or possibly granules, or possibly 2 cubes; 1 1/2 c. rice, uncooked; 1/2 c. Flav R Pac brand whole-kernel corn; 1/2 c. Flav R Pac brand peas and carrots; 1 Tbsp. balsamic vinegar; 1 Tbsp. soy sauce; 1 1/2 c. minced Walla Walla or possibly other sweet onions; 2 x (15-oz) cans black beans; 1/3 c. minced fresh cilantro

de Global Cookbook

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Ingredientes

3 Tbsp. extra virgin olive oil (divided)
2 x cloves garlic, minced
2 tsp chicken bouillon paste or possibly granules, or possibly 2 cubes
1 1/2 c. rice, uncooked
1/2 c. Flav R Pac brand whole-kernel corn
1/2 c. Flav R Pac brand peas and carrots
1 Tbsp. balsamic vinegar
1 Tbsp. soy sauce
1 1/2 c. minced Walla Walla or possibly other sweet onions
2 x (15-oz) cans black beans
1/3 c. minced fresh cilantro

Direcciones

In the rice cooker, place 1 Tbsp. extra virgin olive oil and saute/fry the garlic. Add in the chicken bouillon. Add in the rice and stir for 3 min till the rice turns a little golden brown. Add in the vegetables. Fill the rice cooker up to the 2 c. mark with water and stir. Place lid on and let the rice cook, according to the manufacturer's directions. Meanwhile, place the remaining 2 Tbsp. extra virgin olive oil in the frying pan along with the balsamic vinegar, soy sauce and onions; cook till onions are translucent/soft. Drain the beans. Mix the beans into the onions; bring to a boil. Once the rice is cooked, fluff with a fork. (For better texture, cook the rice the day before and let it sit overnight in the refrigerator. Reheat inmicrowave.) Add in the warm rice and cilantro to the bean mix in the skillet.
Serve.