Costa Rican Breakfast Bowl (Gallo Pinto)

Name: Costa Rican Breakfast Bowl (Gallo Pinto)
Yield: 4 servings
Ingredients: 1 1/2 yellow onion, cut into 1/4-inch dice (about 1 cup); 1 1 medium red bell pepper, cored, seeded, and cut into 1/2-inch dice (about 1 cup); 1 1 teaspoon ground cumin; 1 1 teaspoon garlic powder; 1 1/2 jalapeño pepper, seeded and minced (optional); 1 1/2 bunch kale, stems removed and discarded, leaves shredded (about 2 cups); 1 2 cups cooked short- or long-grain brown rice; 1 1 (15-ounce) can black beans, rinsed and drained (about 1 1/2 cups); 1 3 tablespoons finely chopped fresh cilantro; 1 Sea salt; 1 1 avocado, cut into 1/2-inch dice; 1 1 lime; 1 cut into wedges

From the kitchen of Carly

Gallo pinto is Costa Rica's beloved breakfast staple, a savory bowl of rice and black beans seasoned with cumin and garlic, then folded with sautéed peppers, onions, and wilted kale. Finish with fresh cilantro for brightness and depth.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 yellow onion, cut into 1/4-inch dice (about 1 cup)
11 medium red bell pepper, cored, seeded, and cut into 1/2-inch dice (about 1 cup)
11 teaspoon ground cumin
11 teaspoon garlic powder
11/2 jalapeño pepper, seeded and minced (optional)
11/2 bunch kale, stems removed and discarded, leaves shredded (about 2 cups)
12 cups cooked short- or long-grain brown rice
11 (15-ounce) can black beans, rinsed and drained (about 1 1/2 cups)
13 tablespoons finely chopped fresh cilantro
1Sea salt
11 avocado, cut into 1/2-inch dice
11 lime
1cut into wedges

Instructions

Combine the onion, bell pepper, cumin, garlic powder, and jalapeño (if youre using it) in a large sauté pan. Add 1/2 cup water and sauté the vegetables over medium heat for about 10 minutes, until they are tender, stirring occasionally and adding 1 to 2 more tablespoons water as needed to prevent the vegetables from sticking to the pan. Add the kale, rice, beans, and 1 cup water and cook over medium heat for 3 to 5 minutes, folding the ingredients, until the kale has wilted and the liquid has been absorbed.
Add half of the cilantro and salt to taste and stir to combine. Garnish with the remaining cilantro and serve with diced avocado on top and a lime wedge.