What is Gallo Pinto?

Gallo Pinto sounds exotic, which means literally a "spotted cock" in Spanish, but it's really a basic meal created in Central America. It is a common combination of proteins and carbohydrates: red beans and white rice. The name comes from the color filled with beans, as well as any other ingredients that can be added to increase the color and diversity of the bowl.

Although Gallo Pinto is what Costaricans and Nicaraguans call this traditional Latin American, Caribbean and African bowl, it is a number of other names. These names are often dependent on the most common type of beans in a certain area. In the southern states of America uses food peas and is called hoppin 'John. In Cuba it is black beans and rice called Plaillo Moros y cristianos , "food" combining beans or "sessions" and rice, "Christians".

All these meals are ready in a simple way, with Gallo Pinto maybe Easiest to Master. The chef first combines a finely chopped onion and pepper, with a fewIka chopped cloves of garlic, in a pan at medium high heat. Then cooked and exhausted red beans are added, as well as some waters or canned bean juices. After the liquid comes to the boil, the heat is reduced to medium low. By completing the touch is the addition of rice and sometimes mixed with another liquid until the rice is completely boiled.

Many cultures mix fresh herbs such as chopped coriander to add freshness and sour element. Chefs often insert this classic dish by combining other ingredients for richer food. The Venezuelaans call their combination of rice and beans Pabellon Criollo , which adds crushed beef for spicy and protein food. Instead of gently chopping vegetables, other chefs caramelize their onion and pepper in a long slice for greater interest and texture.

Another common improvement on food like Gallo Pinto is adding rAjčatové pastes and even chopped tomatoes. In Puerto Rico, chefs produce red beans and rice with spices such as Sazon, a distinctive mixture of salt, garlic powder, cumin, coriander, annatto and often monosodium glutamate. The goal is often to create a separate meal that provides all the nutrients one needs. Other times it serves as a side dish to the main meat.