Gallo Pinto (Vegan)

A recipe by Leo 🫘

"A traditional Peruvian dish reflecting a rich blend of Spanish, Italian, African, and Indigenous culinary traditions.

A quintessential Peruvian comfort food, it evokes feelings of home and is typically enjoyed as a hearty lunch or dinner, especially on chilly or winter days for its warming, filling qualities." Leo, Social Secretary of the Latin American Society 25/26.

Prep time: 15 minutes

Difficulty: Easy - cook it all in one pan!

Ingredients

• Brown rice
• Red kidney beans
• Olive oil - optional, but use a good-quality oil
• Red pepper
• Green pepper
• Onions

Method

1. Prepare rice (boil).
2. Cut the onions and red & green peppers.
3. Sauté the onions and peppers in the oil. Add red kidney beans from the tin and let them sizzle too (they must be ready when added to the saucepan).
4. Once the rice is ready, drain and mix with onions, peppers and beans.
5. Mice & fry until ready.

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