Gallo Pinto is an easy and delicious breakfast from Costa Rica with loads of flavor! This easy 30 minute skillet meal uses a combination of leftovers and fresh produce to make a lovely meatless meal for any time of the day!
1Bell Pepperdiced (or a few sweet mini peppers - I used yellow and orange)
½yellow oniondiced
3clovesgarlic
¾tspcumin
4cupscooked white rice
1 15-ozcan black beansrinsed and drained
½cupchopped cilantro
2tspsalt
1tsppepper
Plantains
2ripe plaintains
3TBScoconut oil
2TBSPbrown sugar
¾tspcinnamon
¼tspsalt
For the Eggs:
4Eggs
Garnish:
2ripe Avocadossliced or diced
3Limescut into wedges
3TBSPchopped fresh cilantro leaves
3roma tomatoessliced or diced
Hot Sauceoptional
Instructions
To Make the Rice and Beans
In a large non-stick skillet, heat the oil over medium-high heat.
Saute the bell pepper, and onion until soft, about 5 minutes.
Add the garlic and cumin and stir, about 30 seconds, until fragrant.
Add in the rice and black beans and cook, stirring occasionally, until everything is heated through.
Stir in 1/2 cup cilantro, salt and pepper.
Remove from heat and keep warm.
To Make the Plantains
In the same skillet, warm the coconut oil.
Slice the plantains into 1/2" thick diagonal coins.
Toss the slices into the sugar, cinnamon and salt.
When the oil is melted and hot, place the plantains in a single layer and cook until starting to turn brown and caramelized and soft (about 2-3 minutes).
Flip and cook for an additional 2-3 minutes on the other side.
Remove to a plate and tent with foil. Note - do NOT place them on a paper towel. They will stick and make a mess!
Scramble or Fry the eggs.
To Serve:
Serve with avocado slices, lime wedges, chopped cilantro, romao tomatoes, and hot sauce.