Gallo Pinto

The first recipe I decided to prepare was Gallo Pinto, or rice and beans. It is a traditional Costa Rican dish that reminds me of the time I spent there four summers ago with my entire family. Since then it has become one of my family's traditions. The next summer we all got together, my sister and I made the black beans and rice while my mom prepared arepas, one of her childhood favorites growing up in Venezuela. These are some of my favorite memories.

I found this recipe at Serious Eats. It's easy and inexpensive to make for one person or a family of twenty eight!

Ingredients

• 1 tablespoon oil
• 1 onion, chopped
• 1 red pepper, stemmed, seeded, and chopped
• 2 cloves garlic, chopped
• 1 cup cooked rice
• 1 cup of canned beans
• 4 tablespoons Salsa Lizano
• Salt and black pepper
• Handful of cilantro, chopped

Preparation

1. Pour the oil into a large skillet set over medium heat. Add the onion and the red pepper. Cook, stirring occasionally, for 10 minutes. The onion should be translucent and the red pepper soft. Add the garlic and cook for 1 minute
2. Dump in the beans and the Salsa Lizano. Stir, and let it cook for about 3 minutes. It should not get dry. Add more bean liquid if it does.
3. Add the rice, and stir until well coated. Season mixture with salt and pepper. Top with a sprinkling of chopped cilantro. Season with salt and pepper.

I didn't realize I had a "comfort food" until I tasted this again. It felt like home and homesickness at the same time.