Here we are again on STT Saturday. The time of the week where I share something with you about our life here at the station. Today, I am going to share a recipe to one of our staple foods. This dish is called Gallo Pinto which translates to "spotted rooster".

 Yep, there is definitely a resemblance. This dish can be served many ways, sometimes its served with eggs and cheese for breakfast. At lunch it can be accompanied by a pico de gallo salad and fried plantains. IT'S DELICIOUS! I hope you can try it out, here is how to make it. 

Servings: 6

Units: US | Metric

Ingredients:

2 tablespoons canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
3 cups cooked white rice
2 cups cooked black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
2 -3 tablespoons vegetarian worcestershire sauce (regular can be used as well)
salt & freshly ground black pepper, to taste
fresh cilantro (optional)
sliced green onion (optional)

Directions:

1 Heat oil in a large skillet over medium heat.
2 Add onion and sauté until it just begins to soften and turns color.
3 Add garlic and sauté for about 5 minutes, or until onion is golden.
4 Add spices and Worcestershire, and stir into onion and garlic.
5 (The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out).
6 Next, add the beans and then the rice.
7 Combine the rice and beans evenly and cook until mixture is heated through.
8 Add salt and pepper to taste and serve hot.
9 Garnish with some chopped cilantro or green onions if you prefer.
10 Vegetarians use only the vegetarian Worcestershire sauce.