Gallo Pinto

Gallo Pinto is a vibrant and flavorful dish that holds a special place in the hearts (and stomachs!) of Central Americans, particularly in Costa Rica and Nicaragua. It’s a simple yet satisfying combination of rice and beans, typically black beans, cooked together with onions, peppers, and a touch of cilantro. The name, which translates to “spotted rooster,” comes from the speckled appearance of the beans against the white rice.

But Gallo Pinto is more than just a pretty plate; it’s a cultural icon! In Costa Rica, there’s even a saying, “Más tico que el gallo pinto,” which means “more Costa Rican than gallo pinto.” It’s a testament to how deeply this dish is woven into the country’s identity.

What makes Gallo Pinto truly special is its versatility and flavor. It’s a staple at breakfast, lunch, and dinner, often served alongside eggs, fried plantains, tortillas, or meat. The secret ingredient? Salsa Lizano, a tangy and slightly sweet sauce that adds a unique depth of flavor.

If you’re looking for a taste of Central American culture and a delicious, satisfying meal, Gallo Pinto is a must-try!

Gallo Pinto (Costa Rican Rice & Beans)

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Course: Breakfast, Dinner, Lunch, Main Course, Snacks

Cuisine: Central American Cuisine, Costa Rican

Keyword: Beans, Breakfast, Costa Rican, Dinner, Lunch, Rice, Snacks

Prep Time: 5

Cook Time: 15

Servings: people

Calories: 480kcal

Gallo pinto: a simple yet satisfying dish that showcases the culinary traditions of Costa Rica and Nicaragua. Explore the history, variations, and cultural significance of this beloved rice and bean dish.

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Ingredients

2 Tbsp Canola oil
1 Medium Yellow Onion fine chop
2 Cloves Garlic minced
3 Cups White rice
2 Cups Black Beans cooked & drained
1 tsp Ground Cumin
1 tsp Ground Coriander
3 Tbsp Worcestershire Sauce
1 pinch Salt to taste
1 pinch Black Pepper to taste

Optional

1 bunch cilantro fresh and chopped
1 bunch Green Onions sliced

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Instructions

Place a large skillet over medium heat and add the oil. Heat the oil until it shimmers.
2 Tbsp Canola oil
Add the onion to the hot oil. Cook, stirring often, until the onion softens slightly and takes on a light golden color.
1 Medium Yellow Onion
Stir in the garlic and cook until the onion is golden brown and the garlic is fragrant, about 5 minutes more.
2 Cloves Garlic
Add the spices and Worcestershire sauce to the pan. Stir well to combine with the onion and garlic.
1 tsp Ground Cumin, 1 tsp Ground Coriander, 3 Tbsp Worcestershire Sauce, 1 pinch Salt, 1 pinch Black Pepper
Next, add the drained and rinsed beans to the pot. Then, pour in the rice.
3 Cups White rice, 2 Cups Black Beans
Gently stir the rice and beans together, ensuring they are evenly distributed in the pot. Cook until the mixture is heated through.
Taste the gallo pinto and adjust the seasonings with salt and pepper as needed. Serve hot, and enjoy!
1 pinch Black Pepper, 1 pinch Salt
If you'd like, you can garnish your gallo pinto with a bit of chopped cilantro or green onions. It adds a lovely touch!
1 bunch cilantro, 1 bunch Green Onions

Notes

Notes on Ingredients:

Beans: While black beans are common in Nicaragua, Costa Ricans often use red or small black beans. Feel free to experiment! If using canned beans, rinse them well to remove excess sodium. If using dried beans, soak and cook them according to package directions.
Rice: Day-old cooked rice is ideal, as it's drier and less likely to become mushy. Long-grain white rice is the most common choice.
Onion and Garlic: These aromatics form the flavor base of the dish. Use a yellow or white onion, and mince the garlic finely.
Spices: The classic blend includes cumin, coriander, and sometimes a touch of paprika or chili powder. Feel free to adjust to your taste.
Worcestershire Sauce: This adds a savory depth of flavor. Soy sauce can be used as a substitute.
Oil: Use a neutral oil with a high smoke point, like vegetable or canola oil.
Salt and Pepper: Season to taste at the end.

Cooking Tips:

Don't Overcrowd the Pan: When sautéing the onions and garlic, make sure the pan isn't overcrowded. This will ensure they brown properly and don't steam.
Cook in Stages: Sauté the onions first until softened, then add the garlic and cook briefly until fragrant. This prevents the garlic from burning.
Bloom the Spices: Cooking the spices briefly in the oil helps to release their flavors and aromas.
Adjust Liquid: If the mixture seems dry, add a tablespoon or two of water or broth to help create a slightly saucy consistency.
Heat Through: Make sure the rice and beans are heated through before serving.
Garnish: Fresh cilantro or green onions add a nice finishing touch.

Serving Suggestions:

Breakfast: Serve with fried or scrambled eggs, tortillas, sour cream, hot sauce, and fried plantains.
Lunch/Dinner: Serve as a side dish to grilled meats, fish, or stews.
Casado: Include gallo pinto as part of a traditional Costa Rican casado, along with rice, beans, plantains, salad, and a protein like grilled chicken or fish.

Variations:

Spicy: Add some diced jalapeños or a pinch of cayenne pepper for extra heat.
Veggie-Packed: Sauté some bell peppers, carrots, or other vegetables along with the onions and garlic.
Hearty: Add cooked chorizo or bacon to the mix for a richer flavor.

With these tips, you'll be well on your way to making a delicious and authentic gallo pinto!

Nutrition

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Ingredients

Ingredients:

2 tablespoons canola oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
3 cups cooked white rice
2 cups cooked black beans, drained
1 teaspoon ground cumin
1 teaspoon ground coriander
3 tablespoons Worcestershire sauce
Salt, to taste
Black pepper, to taste

Optional:

1 bunch fresh cilantro, chopped
1 bunch green onions, sliced
Salsa Lizano (for serving)

Image Gallery Gallo Pinto (Costa Rican Rice & Beans)

Gallo Pinto

Storage & Leftovers

Storing Your Leftover Gallo Pinto:

Cool Down: Let the gallo pinto cool to room temperature before storing. This helps prevent condensation, which can make it soggy.
Airtight Container: Store it in an airtight container to maintain freshness and prevent it from absorbing other flavors in your fridge.
Refrigerator Storage: Gallo pinto can be stored in the refrigerator for 3 to 4 days.
Freezer-Friendly: You can freeze it for up to 2 months.

Reheating Tips:

Thaw if Frozen: If you’ve frozen your gallo pinto, thaw it in the refrigerator overnight or in a bowl of cold water.
Stovetop Reheating: Reheat gently in a pan over medium-low heat, stirring occasionally. You might need to add a splash of water or broth to moisten it up.
Microwave Reheating: Heat in short bursts, stirring between each burst, until warmed through.

Extra Tips for Gallo Pinto Greatness:

Portion Control: When freezing, consider freezing individual portions for easy grab-and-go meals.
Add Freshness: When reheating, consider adding a squeeze of fresh lime juice or a sprinkle of fresh cilantro to brighten the flavors.
Crispy Perfection: For extra crispy gallo pinto, reheat it in a skillet with a little oil until it’s heated through and slightly crispy on the edges.

With these tips, you can enjoy your homemade gallo pinto even days after you’ve made it!