Best 8 Gallo Pinto Recipes

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Gallo pinto is a traditional Nicaraguan and Costa Rican dish made from rice and beans. It is a staple in both countries, and is typically served for breakfast or lunch. The dish is made with cooked rice, cooked beans, and a sofrito made from onions, bell peppers, tomatoes, and garlic. Additional ingredients, such as meat, eggs, or cheese, can also be added. This flavorful and versatile dish is a great way to start your day or enjoy a hearty lunch. This article provides three different recipes for gallo pinto: the classic Nicaraguan recipe, a Costa Rican variation, and a vegetarian version. Each recipe includes step-by-step instructions and a list of ingredients. Whether you are a seasoned cook or a beginner, you are sure to find a recipe that you will love. So, grab your apron and let's get cooking!

Let's cook with our recipes!

COSTA RICAN BREAKFAST BOWL (GALLO PINTO)



Costa Rican Breakfast Bowl (Gallo Pinto) image

Leftover rice and canned black beans makes this recipe quick and easy to throw together at the start the day.

Provided by Darshana Thacker

Categories     HarperCollins     Breakfast     Bean     Rice     Kale     Avocado     Lime Juice     Bell Pepper     Jalapeño     Quick and Healthy     Healthy     Quick & Easy     Vegetarian     Vegan     Wheat/Gluten-Free

Number Of Ingredients 12

1/2 yellow onion, cut into 1/4-inch dice (about 1 cup)
1 medium red bell pepper, cored, seeded, and cut into 1/2-inch dice (about 1 cup)
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 jalapeño pepper, seeded and minced (optional)
1/2 bunch kale, stems removed and discarded, leaves shredded (about 2 cups)
2 cups cooked short- or long-grain brown rice
1 (15-ounce) can black beans, rinsed and drained (about 1 1/2 cups)
3 tablespoons finely chopped fresh cilantro
Sea salt
1 avocado, cut into 1/2-inch dice
1 lime, cut into wedges

Steps:

  • Combine the onion, bell pepper, cumin, garlic powder, and jalapeño (if you’re using it) in a large sauté pan. Add 1/2 cup water and sauté the vegetables over medium heat for about 10 minutes, until they are tender, stirring occasionally and adding 1 to 2 more tablespoons water as needed to prevent the vegetables from sticking to the pan. Add the kale, rice, beans, and 1 cup water and cook over medium heat for 3 to 5 minutes, folding the ingredients, until the kale has wilted and the liquid has been absorbed.
  • Add half of the cilantro and salt to taste and stir to combine. Garnish with the remaining cilantro and serve with diced avocado on top and a lime wedge.

FRIED RICE AND BEANS (GALLO PINTO)



Fried Rice and Beans (Gallo Pinto) image

My dad's black bean recipe. He is from Costa Rica. I eat these 4 different ways: as "gallo pinto," plain rice and beans for a side dish, as black bean soup, or mash them to make a dip. Serve gallo pinto with a fried egg and bacon.

Provided by tconstantine

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 2h30m

Yield 1

Number Of Ingredients 8

1 pound dry black beans
2 cloves garlic, mashed
1 bay leaf
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon oil, or as needed
2 tablespoons finely chopped onion
1 ½ cups cooked rice

Steps:

  • Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
  • Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
  • Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
  • For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.

Nutrition Facts : Calories 1917.9 calories, Carbohydrate 354.7 g, Fat 11.9 g, Fiber 71.1 g, Protein 105.2 g, SaturatedFat 2.6 g, Sodium 2352.6 mg, Sugar 10.7 g

EL GALLO PINTO (FROM COSTA RICA- BEANS AND RICE)



El Gallo Pinto (From Costa Rica- Beans and Rice) image

I was lucky enough to spend part of the summer in Costa Rica. This is the traditional dish that every Tico eats for breakfast, lunch, and probably dinner. I never got used to it for breakfast, but this is what I've come up with to imitate my travels there.

Provided by alijen

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups cooked white rice
2 cups cooked black beans
1/2 cup bean stock or 1/2 cup chicken stock, if bean not available
1/2 onion, chopped
1 bell pepper, chopped
2 garlic cloves, chopped
2 tablespoons fresh coriander, chopped
2 tablespoons vegetable oil
heavy cream, as desired topping

Steps:

  • Fry onion and bell pepper in the vegetable oil, about 3 minutes.
  • Add the garlic and sauté a bit more.
  • Pour in the beans and the stock, bring to a simmer.
  • Avoid the mixture drying up.
  • Add in the rice and stir thoroughly, gently.
  • Don't mash the beans!
  • Season to taste with salt and pepper.
  • Right before serving, stir in the coriander, and top with heavy cream if desired.

GALLO PINTO (RED BEANS AND RICE)



Gallo Pinto (Red Beans and Rice) image

From the website whats4eats, this is describes as a dish typical to Costa Rica and Nicaragua. Other variations are included below and give a regional taste from other parts of Central America.

Provided by Studentchef

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 -3 tablespoons oil
1 onion, finely chopped
1 bell pepper, finely chopped
2 -3 garlic cloves, minced
1 cup kidney beans or 2 cups black beans, drained
salt and pepper, to taste
2 cups hot cooked rice

Steps:

  • Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2-3 minutes, or until cooked through.
  • Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through.
  • Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.
  • Variations:.
  • •Casamiento (Salvadoran black beans and rice): Use black beans instead of red beans.
  • •Nicaraguans on the Caribbean coast use coconut oil instead of regular vegetable oil.
  • •Stir in some chopped cilantro.
  • •Add a few dashes of bottled pepper sauce or Worcerstershire sauce for added flavor.

AIDA'S - GALLO PINTO



Aida's - Gallo Pinto image

This is an Authentic Costa Rican dish that my girlfriend's mother used to make us. She just passed in October and we got this recipe just in time. I thought I would put it out there for everyone to enjoy as much as we do.

Provided by Texas Pete

Categories     Black Beans

Time 30m

Yield 8 cups, 6-8 serving(s)

Number Of Ingredients 8

2 cups black beans, prepared
1 cup white rice, prepared
3/4 small white onion
3 fresh garlic cloves, minced
1 1/2 cups chicken stock
2 tablespoons finely chopped cilantro
4 tablespoons Lizano sauce (you can get it on the internet)
pepper

Steps:

  • Sauté onions and garlic until soft.
  • Add chicken stock bring to simmer.
  • Combine all other ingredients and bring back to a simmer.
  • Sauté off moisture to desired consistency (I like it on the wetter side).

COSTA RICAN GALLO PINTO ( BLACK BEANS & RICE)



Costa Rican Gallo Pinto ( Black Beans & Rice) image

Make and share this Costa Rican Gallo Pinto ( Black Beans & Rice) recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 17m

Yield 6 serving(s)

Number Of Ingredients 9

3 cups day old cooked rice
2 cups cooked black beans (canned are ok)
2 tablespoons onions, finely chopped
1 tablespoon sweet bell pepper, finely chopped
2 tablespoons coriander, finely chopped
3 strips bacon, chopped,cooked,drained & crumbled
1 tablespoon oil
1/2 tablespoon Worcestershire sauce
1/2 tablespoon Tabasco sauce (or more)

Steps:

  • Saute the onions& pepper in the oil.
  • Add beans& cook 2 minutes longer.
  • Add the rice& stir together, cook 3 minutes.
  • Add worcestershire, tabasco & coriander, mix well.
  • Garnish with bacon bits.
  • If you want garnish with sour cream.

GALLO PINTO (BEANS AND RICE)



GALLO PINTO (BEANS AND RICE) image

Categories     Bean     Breakfast

Number Of Ingredients 9

1 lb (450 gr.) Black beans. Fresh are best but most likely you'll find them dried.
8-10 sprigs cilantro (coriander leaf) fresh or frozen, not dried!
1 small or medium onion
½ small red or yellow sweet pepper (optional)
3 cups (700 ml) chicken broth or water
2 cups (350 ml) white rice
½ teaspoon (2.5 ml) salt
1 Tablespoon (15 ml) vegetable oil
1-3 Tablespoon oil to fry the Gallo Pinto

Steps:

  • If beans are dried, cover with water and soak overnight, if they are fresh, just rise them off. Drain the beans and add fresh water to an inch (2.5-cm) above the top of the beans, salt, and bring to a boil. Cover the pan and reduce heat to very low simmer until beans are soft (~3 hours). Chop cilantro, onion, and sweet pepper very fine. Add 1 Tablespoon oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add half of the chopped onion, sweet pepper and cilantro and sauté another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). Once the rice and beans are cooked you can refrigerate or freeze them. Keep a significant amount of the "black water" with the beans (½-1 cup 120-240 ml). This is what gives the rice its color and some of its flavour. Sauté the rice, beans reserved chopped onion, sweet pepper and cilantro together in vegetable oil for a few minutes. Sprinkle with a little fresh chopped cilantro just before serving. Once the rice and beans are cooked you can also refrigerate or freeze them. Make up small batches of Gallo Pinto when you want it by simply sautéing them together.

GALLO PINTO



GALLO PINTO image

Categories     Bean     Sauté     Quick & Easy     Dinner

Yield 2 plates

Number Of Ingredients 9

1 cup of cooked rice
1 cup of cooked beans
1 chopped onion
1 small chopped red pepper (or 1/2 red pepper and 2 small chile peppers)
2 cloves of garlic chopped
¼ cup chopped cilantro
4 Tbs. Worcestershire sauce
Pinch of black pepper and salt
1 tbs chicken seasoning/boulion

Steps:

  • 1. Fry onion, red pepper, garlic, cilantro in a small amount of vegetable oil, about 3 minutes. 2. Pour in the beans and add the sauce, black pepper and seasoning. Let it cook for a few minutes, but don't let it dry out. 3. Pour in the cooked rice and mix it with the beans

Tips:

  • Use high-quality rice: Medium or long-grain rice is best for gallo pinto. It should be rinsed thoroughly before cooking to remove any starch or impurities.
  • Cook the rice properly: The rice should be cooked until it is tender but still has a slight bite to it. Overcooked rice will be mushy and unpleasant.
  • Use fresh ingredients: Fresh vegetables, herbs, and spices will give your gallo pinto the best flavor. If possible, use organic or locally-sourced ingredients.
  • Don't be afraid to experiment: There are many different ways to make gallo pinto. Feel free to add or omit ingredients to suit your own taste. Some popular variations include adding black beans, corn, or plantains.
  • Serve gallo pinto with your favorite toppings: Gallo pinto is traditionally served with fried eggs, avocado, and sour cream. However, you can also serve it with other toppings such as salsa, guacamole, or cheese.

Conclusion:

Gallo pinto is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover rice and vegetables, and it is also a very affordable meal. If you are looking for a new and exciting way to enjoy rice, give gallo pinto a try.

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