Costa Rican gallo pinto with egg, plantain and pico de gallo

Ingredients

For 1 serving

• White rice45 g
• Cooked black beans120 g
• Onion50 g
• Bell peppers60 g
• Soy sauce5 ml
• Cilantro8 g
• Eggs1
• Plantain80 g
• Tomatoes80 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten, eggs, soy,

Method

1. Heat a conventional oven to 200 °C. Peel the plantain, slice it into roughly 1 cm rounds, coat with a little of the oil and bake on a lined tray for 20 minutes, turning halfway, until golden.
2. Meanwhile boil the rice in salted water for the time on the packet, drain and spread it on a plate to dry out (day-old rice is even better).
3. Chop the onion and dice the peppers. Heat half the oil in a wide frying pan over medium heat and fry them for 4 minutes, until soft.
4. Add the black beans with a little of their liquid, the soy sauce and the rice and stir-fry for 5 minutes over medium-high heat, until the rice takes on colour and the liquid is absorbed; stir in half the coriander.
5. In the remaining oil fry the egg over medium heat for 3–4 minutes, until the white is set; salt it.
6. Dice the tomatoes, mix them with the remaining coriander and a pinch of salt and serve the gallo pinto with the egg, plantain and tomatoes.