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Entre las muchas combinaciones de arroz y frijoles que existen, las que me vienen a la mente son: gallo pinto, plato bandera tanto de Nicaragua como de Costa Rica (aunque no es exactamente igual en ambos países); casamiento, en El Salvador; tacu tacu, en Perú; calentado, en Colombia; moros y cristianos, en Cuba, etc. Eso demuestra que la mezcla de estos sencillos ingredientes es un éxito en la gastronomía de muchos países, donde se consume con frecuencia.
Entre la comida típica de Costa Rica, el gallo pinto es un platillo infaltable, pues se sirve igual para el desayuno y la cena, tanto como plato de fondo acompañado de diversas guarniciones, o como la guarnición en sí. Dicen que la combinación de arroz y frijoles conforma una proteína vegetal completa, así que ya sabes, puedes alimentar muy bien a tu familia con este platillo delicioso, reconfortante y super sencillo.
Es tan fácil de hacer que no debería haber una receta para enseñarte cómo hacer gallo pinto. Solo necesitas frijoles cocidos del día anterior, y arroz blanco, también cocido del día anterior. En Costa Rica se le agrega pimientos verdes y culantro, también una salsa Lizano, muy famosa en la gastronomía local. En caso que no la encuentres, puedes sustituirla con salsa inglesa.
Si tienes los ingredientes básicos a la mano, el proceso no te va a tomar más de 20 minutos. Acompaña con maduros fritos o tajadas verdes, huevos fritos (estrellados) o revueltos, crema o queso, y por supuesto, siempre con tortillas de maíz.
¿Con qué te gustaría servirlo?
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Ingredientes
-
3
cucharadas de aceite de canola
-
1/4
cebolla picada
-
1/2
pimiento verde (o rojo) en cuadraditos
-
3
tazas de frijoles rojos o negros, cocidos
-
3
tazas de arroz blanco, cocido
-
Sal
-
2
cucharadas de culantro picado
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Instrucciones
-
1
Calienta el aceite en una sartén grande y fríe la cebolla y el pimiento hasta que estén suaves.
-
2
Agrega los frijoles, bien escurridos, y fríe de tres a cinco minutos. Agrega un poco del caldo de cocción, si ves que están quedando muy secos.
-
3
Incorpora el arroz y sigue friendo unos tres minutos más agregando un poco más de caldo de frijoles para que el gallo pinto no quede muy seco y finalmente adorna con culantro picado.
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Consejos de expertos
-
consejo 1
En Nicaragua la textura del gallo pinto es como picadillo y no incluye el caldo de los frijoles, los pimientos, ni el cilantro.
-
consejo 2
Para esta receta también puedes usar arroz integral (café) aunque no es el tradicional.
-
consejo 3
Puedes usar este gallo pinto para rellenar empanadas.
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Información Nutricional
No hay información nutricional disponible para esta receta
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Más acerca de esta receta
-
Entre las muchas combinaciones de arroz y frijoles que existen, las que me vienen a la mente son: gallo pinto, plato bandera tanto de Nicaragua como de Costa Rica (aunque no es exactamente igual en ambos países); casamiento, en El Salvador; tacu tacu, en Perú; calentado, en Colombia; moros y cristianos, en Cuba, etc. Eso demuestra que la mezcla de estos sencillos ingredientes es un éxito en la gastronomía de muchos países, donde se consume con frecuencia.
Entre la comida típica de Costa Rica, el gallo pinto es un platillo infaltable, pues se sirve igual para el desayuno y la cena, tanto como plato de fondo acompañado de diversas guarniciones, o como la guarnición en sí. Dicen que la combinación de arroz y frijoles conforma una proteína vegetal completa, así que ya sabes, puedes alimentar muy bien a tu familia con este platillo delicioso, reconfortante y super sencillo.
Es tan fácil de hacer que no debería haber una receta para enseñarte cómo hacer gallo pinto. Solo necesitas frijoles cocidos del día anterior, y arroz blanco, también cocido del día anterior. En Costa Rica se le agrega pimientos verdes y culantro, también una salsa Lizano, muy famosa en la gastronomía local. En caso que no la encuentres, puedes sustituirla con salsa inglesa.
Si tienes los ingredientes básicos a la mano, el proceso no te va a tomar más de 20 minutos. Acompaña con maduros fritos o tajadas verdes, huevos fritos (estrellados) o revueltos, crema o queso, y por supuesto, siempre con tortillas de maíz.
¿Con qué te gustaría servirlo?
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