Costa Rican Gallo Pinto
The original recipe is without avocado and plantains but with egg and is traditionally eaten for breakfast, but you can also have this as a main. I hope the locals won't be mad at me for taking creative freedom to make it plantbased!
I just had to add plantains because I had them there for the first time and fell deeply, madly in love. Plus you can imagine how delicious the avocados were there!
75gr brown rice
1/2 can black beans
1/2 yellow plantain
handful of tomatoes
1 small onion
1/2 tablespoon cumin
1/2 tablespoon paprika
Boil the brown rice until it's al dente and set aside.
In a saucepan heat up some oil, cumin and paprika and let it simmer for a few minutes. Then add the black beans and stir everything well, leave to simmer on medium heat.
In a pan heat up some oil or coconut oil, cut the plantain diagonally and place the pieces into the hot oil. Flip them around every few minutes until golden and season when salt when done.
In the mean time add the rice to the black beans and mix everything together, mix in finely chopped tomato as well.
Cut up half an avocado and place everything on a plate once ready. Drizzle with lime!