Meatless Friday: Gallo Pinto

Learn to make this simple Nicaraguan dish with cooking tips from Father Leo Patalinghug! After you and your family have enjoyed this meatless meal, put the money you saved by not buying meat into your CRS Rice Bowl to help feed our brothers and sisters in need throughout the world.

Gallo Pinto

Image courtesy of Catholic Relief Services

Makes 6 servings (554 g per serving)

1 large onion, finely chopped
• 1 bell pepper, chopped
• 3 garlic cloves, finely chopped
• 4 tablespoons FAIR TRADE olive oil
• 2 cups rice
• 4 cups water
• Two 16-ounce cans red beans, drained
• 1 bay leaf
• Salt and black pepper to taste
• Fried egg or cheese (optional)

In a large pot, sauté onion, bell pepper and garlic in oil. Stir in rice. Cook, stirring often, until onions are soft. Add water and cook, covered, until most of the water has been absorbed. Add beans and bay leaf. Mix well and cook over medium heat for 15 minutes. Add more water, if necessary. Serve hot with cheese or fried egg.

Note: Bay leaf, salt, pepper and egg not included in analysis.

You can find all our Meatless Friday featured recipes here.

Recipe and photo copyright 2015 Catholic Relief Services. All rights reserved.