Gallo Pinto with Egg
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 12 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 cup rice
- 1 ½ cup kidney beans, optionally less or more)
- 2 onions)
- 1 tomato (s)
- a lot salt
- some pepper
- oil
- 2 egg (s)
- parsley
Print Recipe
Pin Recipe Instructions
- It is best to prepare the dish the evening before if you want to eat it for breakfast.
- Chop an onion and fry it in the pan, then add the cup of uncooked rice and fry it. Put the stove down a bit if necessary. After feeling (when the rice grains are slowly turning brown) deglaze with 1.5 cups of water and continue to simmer. Pour more water as needed.
- When the water is used up and the rice is ready, set aside in a bowl and let cool, preferably a few hours (not a must).
- Wash the beans and cook briefly until tender. Save the bean water. Then season with salt and set aside.
- After a few hours (or the next day), chop the second onion and fry it. Cut the tomato into small pieces and add. Salt, pepper.
- Now put the beans in the pan and mash about half of them with a fork and add about half a cup of bean water.
- Now add the rice, stir well, add some bean water again. Season with salt and pepper, if you like add parsley.
- Serve the eggs as scrambled or fried eggs to taste.
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