GALLO PINTO

This is a staple in Central America, specifically Costa Rica and Nicaragua.  It can be found at any meal and is often accompanied by a bottled sauce called Salsa Lizano.  Loosely translated it means "spotted rooster", and it is made by cooking the rice with the beans.  This WFPB version is done with brown rice instead of white and is accompanied by Pico De Gallo and fresh cilantro.  It doesn't contain a lot of spices as you add condiments when you serve it.  I like to cook it with onions and garlic powder and instead of water I use RVS (roasted vegetable stock).  Make a big batch because it freezes well and can be used for any meal or quick snack.  Below I used it in a quick taco salad served as you see it above with mixed green salad, tomatoes, carrots and radishes.  I tossed it together with a spicy Thousand Islands Dressing using my aioli recipe and adding ketchup and sricha sauce.  You can also just add rinsed black beans to already prepared rice.