Vegetarian

Gallo Pinto is for Dinner.

Gallo Pinto takes 5 minutes to prepare.

Gallo Pinto takes 30 minutes to cook.

Gallo Pinto makes 4 servings.

The ingredients for Gallo Pinto are:

1 tablespoons olive oil
1 cup shredded carrots
1 small sweet onion, chopped
1 red bell pepper, chopped
3 cloves of garlic, finely chopped
1 tablespoon chili powder
2 cups long grain white rice
salt
3 and ? cups water
1-14 ounce cans of chickpeas (garbonzo beans), drained
4-6 eggs
4-6 cups of arugula (rocket) or baby spinach leaves

Here is how you make Gallo Pinto:

In a medium-sized saucepan that has a lid warm 1 tablespoon of the olive oil over medium-high heat. Add the carrots, onion and bell pepper. Cook stirring occasionally for a few minutes until everything is nice and soft. Add the garlic and the chili powder and stir and cook for 30 seconds. Stir in the rice, ? teaspoon of salt and the water.Increase the heat to high and let it come to a boil. Reduce the heat to low, cover the pot and simmer it for 16-20 minutes until the rice is tender.Stir in the chickpeas. Remove the sauce pan from the heat and replace the lid so that everything stays warm.Spray pam in a non-stick skillet over medium heat. Crack in the eggs. Cook to desired doneness. While the eggs are cooking, taste the rice mixture and add more salt if needed. Put 1 cup of arugula or spinach onto a plate and top it with some of the rice mixture. Serve topped with a fried egg.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user CHICA9802.

The nutritional information for Gallo Pinto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 381.5

• Total Fat: 10.7 g
• Cholesterol: 186.0 mg
• Sodium: 453.0 mg
• Total Carbs: 56.5 g
• Dietary Fiber: 8.8 g
• Protein: 15.3 g

The dietary needs meet for Gallo Pinto is Vegetarian