Jane's Favorite Tested Recipes
09/24/2007
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Gallo Pinto
| 1 tablespoon olive oil |
| 3 gloves garlic, minced |
| 1 medium onion, chopped |
| 1 teaspoon EACH: dried coriander, ground ginger, cumin |
| 2 (15 ounce) cans black beans, drained and rinsed |
| 1 cup long-grain rice, cooked |
| 3 tablespoons steak sauce |
| Chopped cilantro |
| Diced tomato |
| Sliced green onions |
| Sour cream |
Heat the oil in a 4 qt. or 12" skillet over medium heat. Sauté the onion and garlic until the onion is golden, about 5 minutes. Add cumin, coriander, and ginger; cook, stirring until fragrant, about one minute.
Add beans; cook, stirring until heated through, about 3 minutes. Stir in rice; cook, stirring until heated through, about 2 minutes. Stir in steak sauce to evenly coat rice and beans.
Pass Cilantro, sour cream, tomatoes, and green onions at table.
NOTE: This was in our news paper in June 2005. I fixed it today with a fruit salad and it was excellent! I did use Zataraines yellow rice and A-1 steak sauce. I did it in my large Calphalon skillet, which is the same size as my 12" cast iron one. You should do it in something at least that size. I served our plates and just topped it first with sour cream, then the tomatoes and scallions and topped that all with the fresh cilantro. I did salt and pepper the tomatoes when I chopped them, but otherwise, there was no salt in the recipe.