Last eve a friend came over. Both of us have been careful during this difficult time and felt it was safe to see each other. I cooked a dish I ate every day when I visited Costa Rica, gallo pinto. Usually it is served with platanos fritos. I did not have platanos so served it with a mixed salad.
Poblano, red and yellow bell peppers, finely chopped, and ready to cook.
Finely chopped onions already sautéed and now the peppers are cooking.
The finished dish–left over rice, black beans, the pepper and onion mixture, and a little cumin–served with fresh salad. The recipe for this dish and the salad are in my upcoming book. As soon as I know the date to preorder, I will let everyone know. The book will also be available at Burrowing Owl in Canyon and Amarillo, Texas.