Costa Rican Breakfast Bowl (Gallo Pinto)
- Preparing Time: -
- Total Time: -
- Served Person:
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- sea salt
- 1 lime, cut into wedges
- 3 tablespoons finely chopped fresh cilantro
- 1/2 yellow onion, cut into 1/4-inch dice (about 1 cup)
- 1 medium red bell pepper, cored, seeded, and cut into 1/2-inch dice (about 1 cup)
- 1/2 jalapeã±o pepper, seeded and minced (optional)
- 1/2 bunch kale, stems removed and discarded, leaves shredded (about 2 cups)
- 2 cups cooked short- or long-grain brown rice
- 1 (15-ounce) can black beans, rinsed and drained (about 1 1/2 cups)
- 1 avocado, cut into 1/2-inch dice
- Carbohydrate 51 g(17%)
- Fat 5 g(7%)
- Fiber 8 g(32%)
- Protein 10 g(20%)
- Saturated Fat 1 g(4%)
- Sodium 7 mg(0%)
- Calories 281
Preparation Combine the onion, bell pepper, cumin, garlic powder, and jalapeño (if you’re 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. From Forks Over Knives: Flavor! © 2018 by Darshana Thacker. Reprinted by permission of Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
