Directions

1. Wash the beans and cover them with water. Let them rest throughout the night. After resting, change the water and transfer the beans to a thick-bottomed pot. Add two cloves of garlic cut in half and the leaves of tropical coriander. Cook the beans for 25 minutes or until they are “al dente”.

2. In a thick-bottomed pot, place a tablespoon of oil and bring it to the fire on medium heat. Add the rice and let it sauté for about 5 minutes, moving constantly to avoid sticking to the bottom. Add a little salt, mix well and cover with hot water. Let the rice cook for 15 minutes, adding water little by little if necessary. With a wooden spoon, turn the rice over and, once it is half cooked, lower the heat to the minimum and cover. Add one spoon of olive oil and cook it on low heat for about 10 minutes. Turn over again, cover and turn off the fire.

3.  Cut the onion, the remaining garlic, the red and green pepper in small squares.

4. Fry the onion with two tablespoon of oil until it becomes translucent. Add the chopped garlic and let it cook for about three minutes, moving constantly. Add the red and green paprika and cook for about 4 more minutes.

5. Drain the beans well and add them to the vegetables. Mix well. Add the previously cooked rice. Mix well, add pepper and check the salt.

6. Enjoy this Gallo Pinto accompanied by a Chicken or Beef Stew, tostones, avocado and the salad of your preference.