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Le Chaudron recipe
Gallo pinto costaricien
Costa Rican gallo pinto
⏱ 25 minServes 4Easy340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)day-old cooked white rice
250 g (9 oz)cooked kidney beans
1onion, finely chopped
1red bell pepper, finely diced
2 tbspLizano sauce
1bunch of fresh cilantro
- 300 g (11 oz) day-old cooked white rice
- 250 g (9 oz) cooked kidney beans
- 1 onion, finely chopped
- 1 red bell pepper, finely diced
- 2 tbsp Lizano sauce
- 1 bunch of fresh cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the onion and pepper in oil for 5 minutes until soft.
- Add the beans with a little of their liquid and warm for 3 minutes.
- Add the cold rice, breaking it up with a spatula.
- Add the Lizano sauce and stir-fry for 5 minutes.
- Cook until hot and slightly crisp.
- Sprinkle with cilantro and serve hot with a fried egg.
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