An easy Costa Rican staple |

NO KID HUNGRY

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Recipe of the Month
with
Byron Gomez

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Photo Credit - Jeff Fierberg

Born in Costa Rica, Chef Byron Gomez migrated to the United States
when he was 8 years old and is a proud DACA (Deferred Action for
Childhood Arrivals) recipient. His interest in culinary arts started
at a young age and with a mission to learn from some of the
country's best. While experiencing various cultures through
their cuisine, he honed his skills under culinary luminaries like
Daniel Boulud, Ronny Emborg, Gavin Kaysen, and Daniel Humm.
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Chef Byron is now based in Colorado where he has helmed the
kitchen of 7903 in Aspen, CO; Pollo Tico in Boulder, CO; and debuted
as the Executive Chef at Kelly Whitaker's Brut (Denver, CO) in
March 2024. You may recognize Chef Byron from Season 18 of
Bravo's
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Top Chef. He also trained and fundraised for Chefs Cycle 2024, which
inspired him to share this recipe. Whether for pre-ride, post-ride, or
just as an easy meal option, Chef Byron notes, "This recipe is
the perfect fuel. Not only does it supply me with the energy I need,
it's also a taste of home! Gallo Pinto is a Costa Rican staple I
grew up eating."
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From Chef Byron's childhood right to your table - we hope
you enjoy this delicious recipe!

 

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Gallo Pinto
By Byron Gomez | Yield: 4

Photo Credit - Jeff Fierberg

Ingredients

* 2 Tbsp grapeseed oil
* 1 red bell pepper, chopped
* 1 small yellow onion, chopped
* 2 cloves garlic, minced
* 2 cups cooked black beans in 3/4 cup reserved cooking liquid*
* 1/4 cup Salsa Lizano**
* 3 cups cooked rice, preferably a day old and refrigerated
* 1/4 cup chopped fresh cilantro

Chef's Notes:
* If cooking dry beans, reserve the cooked black beans in 3/4 cup
cooking liquid. For canned black beans, drain but do not rinse.

** Salsa Lizano is a classic Costa Rican condiment found in most
grocery stores and recommended for this recipe - if not
available, feel free to swap for your favorite hot sauce!

Instructions
1. Heat oil in a large skillet over medium-high heat until it
shimmers.

2. Saute chopped bell peppers and onions until peppers are soft
and onions are translucent, about 6-8 minutes.

3. Add minced garlic and cook for 1 minute, until fragrant.

4. Add black beans, reserved cooking liquid, and Salsa Lizano,
stirring to combine. Simmer for 5 minutes, until slightly
thickened and a little bit of the liquid has evaporated.

5. Gently stir in cooked rice and cook until heated through and
most of the liquid is absorbed, about 3-5 minutes.

6. Stir in chopped cilantro. Season to taste with additional
Salsa Lizano, if desired, and serve.

 

 

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