Gallo Pinto [0000122]

Ingredients:

2 cups cooked gluten-free rice
1 can (15 oz) black beans, drained and rinsed
1/2 lb cooked and shredded chicken or pork (optional)
1 onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
2 tablespoons vegetable oil
1 teaspoon ground cumin
Salt and pepper to taste
Fresh cilantro for garnish

Steps:

In a large skillet, heat vegetable oil over medium heat.
Add the chopped onion and diced red bell pepper. Sauté until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the shredded chicken or pork (if using) to the skillet and cook until heated through.
Incorporate the black beans into the mixture, stirring well to combine.
Sprinkle ground cumin, salt, and pepper over the ingredients. Mix thoroughly.
Add the cooked gluten-free rice to the skillet, folding it into the bean mixture until evenly combined.
Allow the Gallo Pinto to cook for an additional 5-7 minutes, allowing the flavors to meld.
Taste and adjust seasoning if needed.
Garnish with fresh cilantro before serving.

Serve this gluten-free Gallo Pinto hot as a delicious and satisfying dish that captures the essence of Costa Rican cuisine.