Gallo Pinto


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.

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Poblano, red and yellow bell peppers, finely chopped, and  ready to cook.

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Finely chopped onions already sautéed and now the peppers are cooking.

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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.

 

 

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