Sunday, May 2, 2010

Gallo Pinto

We discovered this dish when travelling in Costa Rica, and we have been trying to recreate it ever since. To make it truly authentic, we would need Lizano Sauce, which is expensive to buy in the USA (especially at the rate we eat Gallo Pinto). Instead I substitute with a mixture of worcestershire sauce and tamari. We also started adding tofu and veggies, which is not authentic by any means, but very tasty!

1 onion, diced
1 red pepper, diced
2 cloves garlic, minced
3 Tbsp worcestershire sauce
1 tomato, diced
2 Tbsp tamari
salt to taste
1 can kidney beans, partially drained (or red beans, which are more authentic)
1 zucchini
1 cup extra firm tofu, diced (optional)
2 cups cooked brown rice
2 eggs, beaten
sour cream

Saute onion, red pepper, and garlic until soft. Add the worcestershire sauce, tomato, tamari, salt, and beans. Let simmer for 10-15 minutes. Add zucchini and tofu and let simmer for another 5 minutes. Stir in rice, and let cook together until all is warmed through.

In a frypan, scramble the eggs. Stir the scrambled eggs into the rice mixture.

Serve topped with sour cream, with fresh tomates on the side.

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