Costa Rican Gallo Pinto and Pico de Gallo

[Guest guest]

* Exported from MasterCook *

 

Costa Rican Gallo Pinto

 

Recipe By :The McDougall Program for Women. page 286

Serving Size : 8 Preparation Time :0:20

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Bean Mixture:

2 cups dried black beans

6 cups water

1 onion -- chopped

2 stalks celery -- chopped

1 teaspoon crushed fresh garlic

2 bay leaves

1 teaspoon dried oregano

Vegetable Mixture:

1/3 cup water

1 onion -- chopped

1 stalk celery -- chopped

1 tomato -- chopped

1/4 cup chopped fresh cilantro

4 cups cooked long-grain brown rice

Tabasco or another hot sauce

 

Place all the ingredients for the bean mixture in a large pot. Bring to a

boil, reduce the heat, cover, and cook over low heat for 4 hours, or until

the beans are tender. Remove from the heat and set aside.

 

To prepare the vegetable mixture, about 15 minutes before serving, place

the water, onion, and celery in a large frying pan or stockpot. Cook,

stirring frequently, for 5 minutes. Add the tomato and cilantro and

continue to cook for 5 minutes. Add the cooked rice and the bean mixture.

Mix well and heat through. Season to taste with Tabasco or another hot

sauce.

 

Serve topped with Pico de Gallo (page 319), in a bowl or rolled up in a

tortilla. Serves 8 - 10.

 

T(Cooking Time):

" 4:15 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 290 Calories (kcal); 2g Total Fat; (5% calories from fat); 14g

Protein; 56g Carbohydrate; 0mg Cholesterol; 29mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

* Exported from MasterCook *

 

Pico de Gallo

 

Recipe By :The McDougall Program for Women. page 319

Serving Size : 0 Preparation Time :0:15

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups chopped tomato

1/2 cup finely chopped onion

1/2 cup finely chopped green bell pepper

1 whole fresh jalapeño

(seeded and finely chopped)

2 tablespoons chopped fresh cilantro

dash of salt

 

Combine all the ingredients in a tightly covered bowl. Refrigerate at

least 1 hour, turning the container over several times, to allow the

flavors to blend.

 

Serve over Costa Rican Gallo Pinto (page 286), or as a dip for tortillas.

 

Yield:

" 2 cups "

T(Chill):

" 1:00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 107 Calories (kcal); 1g Total Fat; (9% calories from fat); 4g

Protein; 24g Carbohydrate; 0mg Cholesterol; 36mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Hint: Be sure to wear rubber gloves when seeding and chopping the

jalapeño.

Nutr. Assoc. : 0 0 0 0 0 0 0