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What is Gallo Pinto Fusion ?
Gallo Pinto Fusion places a modern spin on the traditional Central American dish Gallo Pinto by swapping out white rice for brown and adding other grains such as millet or bulgar wheat. Not content to leave the World Cup Soccer league just yet, we undertook Gallo Pinto Fusion to express our love of the sport. Our inspiration came from memories of this year’s Juan Formell reunion concert at Madison Square Garden, New York City.
There is also a double entendre in that the various ingredients that compose the dish must be mixed up, just like a pianist performing in an orchestra. But it should be noted that though Gallo Pinto Fusion is a fusion version, it does not “transcend” the original. Nutritionists far prefer the benefits of ingredients such as beans and rice.
The fusion idea adds a new dimension to the combination of materials and tastes. Quinoa offers an additional dimension of protein and fiber to the dish, making it that much more substantial and satisfying. Avocado lends a soft, rich flavor while Sriracha adds just enough heat — serving as an agitator for mouth as it gets swamped with beans and rice. (‘Grilled chicken’ is optional, however the more protein that you can add to this dish the fuller a meal it makes for both lunch and dinner.) Adding corn kernels gives a sweet twang, and the crunchy sound they make sitting next to other things can offer quite a satisfying contrast in flavors.
Gallo Pinto Fusion is a convenient and nutritious food that can be made easily at home. Regardless of the time or location, it is an ideal meal – for instance, as a quick bite at lunch, following your workout, or to end off your evening meal. By adjusting the level of hotness or changing the ingredients, the dish can be made in many different flavours to suit different tastes.
While still remaining faithful to all that Gallo Pinto offers one’s palate! With the new tastes and textures, it’s a great meal for lovers of classic Pinto while catering to those of us who have yet to savor that. Or if we can’t hope to fit into one pattern like this, altogether different brightness.
Printable version By dailydishfresh
Gallo Pinto Fusion
Equipment
- Large pan or skillet
- Separate saucepan for quinoa
- Knife and cutting board
- Mixing spoon
Ingredients
- 1 cup cooked black beans or any preferred beans
- 1 cup cooked brown rice
- 1/2 cup cooked quinoa
- 1 tablespoon olive oil or your preferred cooking oil
- 1/2 onion finely chopped
- 1/2 bell pepper chopped
- 2 cloves garlic minced
- 1 tablespoon soy sauce or liquid aminos
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 cup corn kernels
- 2 eggs scrambled or poached
- 1 ripe avocado sliced
- 1 grilled chicken breast optional for added protein
- 1 tablespoon Sriracha sauce for a spicy kick
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare Rice and Beans:If not already cooked, prepare the brown rice, quinoa, and beans. You can use canned black beans for convenience, just rinse them well before using.
- Sauté the Vegetables:Heat olive oil in a pan over medium heat. Add the chopped onion and bell pepper, cooking for 3-4 minutes until softened. Then, add garlic and cook for another minute.
- Add Spices and Corn:Stir in the cumin, paprika, chili powder, and soy sauce. Add the corn kernels and cook for an additional 2-3 minutes.
- Combine Grains and Beans:Add the cooked black beans, brown rice, and quinoa into the pan. Stir well to combine and cook for another 5 minutes to blend the flavors.
- Cook the Eggs:In a separate pan, scramble or poach the eggs as desired. For extra protein, you can also scramble the eggs directly into the Gallo Pinto during the last few minutes of cooking.
- Grill the Chicken (Optional):If using chicken, season and grill the chicken breast until fully cooked. Slice into thin strips.
- Assemble the Dish:Serve the rice and bean mixture on a plate, topping with the scrambled or poached eggs, grilled chicken (optional), and avocado slices. Drizzle with Sriracha sauce for extra spice.
- Garnish and Serve:Garnish with fresh cilantro and serve with lime wedges for a fresh burst of flavor.
Notes
- For a vegan version, simply skip the eggs and grilled chicken.
- You can substitute tofu or tempeh for added protein if you prefer a plant-based option.
- Adjust the level of spiciness by varying the amount of Sriracha sauce.
- Feel free to add any extra vegetables you like, such as spinach or zucchini, for added texture and nutrition.
Share Your Twist on Gallo Pinto Fusion
For another creative twist, why not add some international flavours to your Gallo Pinto Fusion? Put in some cut avocado and a drizzle of Sriracha, and your plain dish is suddenly creamy, spicy–a melding of Latin and Asian influences. This time around, you have not only lifted the color and taste index but also introduced some healthy fats that carry a little punch. Your meal now has a zesty feeling to it as well.
For another fruitful twist, add 1 cup of coconut milk to the beans for a rich herbal flavor. In combination with supple beans and rice, the smooth and somewhat sweet taste of coconut blends perfectly. For the rice in place of sweet potatoes, you can find a slightly sweeter and earthier touch that fits the beans just fine. Depending on the recipe, this substitution may offer an extra layer of texture and nutrition, especially good for people who are interested in diversifying their carbs.
For a Mediterranean version, you might try stirring in chickpeas and adding feta cheese. Chickpeas are a rich source of protein and fiber, while feta gives Gallo Pinto’s delicate flavors a sharp bite. This new combination not only strengthens the dish’s protein content, but it also introduces a refreshing, tasty taste and just turns out perfect for someone in search of a new twist on this cherished Latin-style classic.
