Wednesday, November 14, 2007

Pinto Gallo

I love this recipe! It is really fast if you have leftover rice already made up and it tastes fantastic. I adapted this from a McDougall recipe. It was one of those recipes that sounded bland and boring but I had all the ingredients so I gave it a try. I immediately got on the Internet and e-mailed this to several people after making it the first time, it was that good!

It seems like every time I make it, I add one more ingredient to it so that it now barely resembles the original.

For the cilantro and ginger, I use the herbs in squeeze tubes that look like this:

I love these things. I have almost every type offered!

Pinto Gallo

Make rice. (For our rice steamer I used 1 cup Jasmine rice and 1 1/2 cups water).

Put 1/4 cup vegetable broth in a large skillet. Add one small onion and one red bell pepper, both chopped. Cook over medium high heat, stirring frequently until the broth is mostly absorbed. Add 1/4 cup more broth and 2 cloves of garlic, chopped. Cook again until the broth is absorbed.

Add 1 tsp cumin, 1 tablespoon fresh cilantro (or 1 tsp dried), and 1/2 tablespoon fresh grated ginger (or 1/2 tsp ground). Cook for 2 minutes. Add about 3/4 cup of corn (can or frozen) and one can of pinto beans, drained. Cook until heated through.

Add 3 cups of cooked rice to the mixture. Pepper to taste. Mix well.

Serve with salsa and chips.

Kay: I don't like my foods mixed together like this. This is ok but I'd rather have corn, rice, and beans separate. I like that we eat it on chips though!

Mom (Dana): This warms up really well. The recipe is very versatile and you could add just about any beans and vegetables that you like. Lime salsa is especially good with it.


Ms Mac said...

The fact that you serve it with salsa and chips makes it irresistible!

Champsleeve said...

That's what I thought when I first saw the recipe. How can anything with chips and salsa be bad?!