However, in Costa Rica, the rice is “stiffer”— if that’s the right a word to describe it. Also, I’m not really a bean person!
When the owners of the forest reserve first served the meal, they served it on these gigantic bowls and plates so I was really excited because I knew I would be eating good that day. As previously mentioned, there were several sides that were served along with the gallo pinto, and I made sure to try every one. When I said the food melted in my mouth… this is not an exaggeration! Everything was so good that I wished I had a second stomach to eat some more! It is definitely one of the best meals I had in Costa Rica, thus far.
Although I do not know exactly how the side dishes were prepared, I think it’s really cool and interesting how Latin Americans cook their rice. For me, I always just measure out the water and throw the rice in a rice cooker and call it a day. However, in Latin America, they add various ingredients along with the rice while it is cooking in order to enhance the flavors. Usually for a simple gallo pinto, in which it is white rice and beans, the rice is seasoned with oil and salt. If you want to get fancy and have some fun with the ingredients, you can add cloves of garlic, green onion, bell pepper and other seasoning!
The beans are cooked and served separately, which is also something I find really interesting here in Costa Rica. A lot of the food served here is served on separate platters instead of it all being on one plate like in America.
