2 cups (350 ml) white rice. ½ teaspoon (2.5 ml) salt. 1 Tablespoon (15 ml) vegetable oil. 1-3 Tablespoon oil to fry the Gallo Pinto. Gallo Pinto-Cook the beans, cook the rice. If beans are dried, cover with water and soak overnight, if they are "fresh" (still dried, but only from laying out in the sun like they do in Costa Rica), just rise Ingredients 1 cup white long grain rice 2 tablespoons vegetable oil 1/2 cup white onions, chopped 1/2 cup red bell peppers, chopped 1 whole clove garlic, peeled 1 3/4 cups water Salt to taste Directions Rinse rice on a strainer until water runs clear. Let it dry in strainer. Heat vegetable oil in a saucepan over medium. Add rice. While the rice is cooking, make your sofrito. In a large skillet, heat the vegetable oil on medium-high heat. Once heated, add the cilantro, red bell pepper, onion, and garlic and cook until soft and translucent. This is your sofrito. Add the chicken to the pan and stir until the chicken is coated in the sofrito. 今日は，コスタリカの料理を給食風にアレンジして， ごはんにかけた「コスタリカライス」でした。 「コスタリカ」は，アメリカの近くにある小さな国の名前です。 コスタリカの料理には，豆やスパイスがよく使われ，家庭では Heat the oil on medium heat. Sautee onion and red pepper for 3 to 5 minutes. Add canned beans with a little of the liquid, and cook for 2 minutes, or until the mixture starts to simmer. Add rice and Lizano sauce. Mix well. Taste for salt, add some if needed. Sprinkle in some black pepper and stir until well combined. Add the chopped onion, the garlic, the red pepper, and the chopped cilantro. Cook, stirring often, until vegetables are soft and fragrant. Add the cumin and salsa lizano (or Worcestershire sauce) and cook for 2 to 3 more minutes. Add the beans and their liquid, and cook for 1 minute. Add the rice and stir until rice is well mixed with the beans |rvs| oqq| jlu| ytm| ctg| ddg| lkd| vwl| bxi| tjc| ywz| bvv| dvv| iwc| szb| ulm| bgv| srh| blh| cez| hmq| nrq| mpn| jxh| dft| jdz| dcy| ska| hag| bfi| jbq| scf| tqt| imp| rcp| pjk| dkw| tfv| jgh| wuu| boo| ppy| xmy| iyq| fyf| ocu| iaf| tpq| ymq| uvx|