Gallo Pinto with South Asian Flare

Welcome to the Pan American Table, a weekly series profiling two meals from throughout the Americas.

This recipe modifies a Central America favorite with South Asian style.  Serve with Cack-Ik recipe below.

This slideshow requires JavaScript.


2 cups cooked white rice

2 cups cooked black beans, drained and rinsed

1 medium onion, finely chopped

2 garlic cloves, minced, extruded, or processed into a paste

1 ½ inch fresh ginger root, minced, extruded, or processed into a paste

1 teaspoon Sambal Oelek (pureed red chilies, Sriracha sells a great version of this Indonesian staple)

1 teaspoon ground cumin

1 teaspoon ground coriander

2 -3 tablespoons Worcestershire sauce

Before Beginning

Open 2 cups canned black beans

Cook 2 cups rice – (2 cups water : 1 cup dry rice – use rice cooker or cook for 25-30 min in covered pot or saucepan over medium heat)  Optional: add 1tbs olive oil or butter, substitute water for chicken broth or coconut milk, add grated lime peel (zest)

The Main Event

Onions in Action

1. In a large skillet, heat oil over medium heat and sauté onions until soft

Sizzle the Paste

2.Add garlic-ginger paste, and Sambal Oelek and sauté for 5 min or until the onion is golden

Spice, Rice, and Beans

3. Add Cumin, Coriander, Worcestershire + Rice, then Beans

Finishing Touches

4. Cook until heated thoroughly, add salt and pepper to taste, garnish with chopped cilantro and green onions.

Recipe adapted from:


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: