Gallo Pinto is a traditional dish in various Latin American countries, known for its flavorful combination of rice and beans. The Panamanian style adds unique elements that set it apart, making it a hearty and satisfying meal. This dish is perfect for breakfast, lunch, or dinner, offering both warmth and nutrition.
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Soak and cook the beans in plenty of water until tender.
Rinse the salted pork tail thoroughly, changing the water several times to remove excess salt.
In a large saucepan, sauté the chopped onion, chili pepper, garlic, and cilantro in a bit of oil.
Once the onion softens, add the chicken stock tablets dissolved in a little hot water.
Add the cooked beans along with their cooking water to the pot.
Stir in the soy sauce and Worcestershire sauce. Simmer for 30 minutes.
Add the rice, making sure it's fully submerged in the bean liquid.
If needed, add a bit of extra water. Cover and simmer over low heat for another 30 minutes until the rice is cooked.
In a separate pan, heat the oil and sauté the onions and tomatoes until soft.
Add the tomato sauce and simmer for 10 minutes.
Serve the gallo pinto hot, topped with a spoonful of the tomato-onion sauce.
Rinse pork tail very thoroughly to avoid an overly salty dish.
Add the sauce just before serving to keep textures distinct.
For extra protein, top with a fried egg or slices of avocado.
Can I use a different type of bean?
Yes, you can use red beans or any other preferred type of beans.
Can I make this vegetarian?
Yes. Omit the pork and use vegetable broth or stock cubes. Increase the beans slightly for protein.
What can I substitute for salted pork tail?
You can use smoked pork, bacon, or unsalted pork cuts, but adjust salt and cooking time accordingly.
Can I prepare this dish in advance?
Yes, you can prepare it in advance and store it in the refrigerator for up to 3 days.
What can I serve with Gallo Pinto?
Serve it with slices of avocado, fresh lime wedges, and hot sauce for a spicy kick.
