Gallo pinto
A comforting mix of rice and beans sauteed with onion and pepper. It is the daily breakfast in Costa Rica and Nicaragua.
Gallo Pinto: Gmasmcal, CC BY 4.0 (Wikimedia Commons)
Where it comes from
Gallo pinto, meaning 'spotted rooster,' is the beloved rice-and-beans dish of Costa Rica and Nicaragua. Each country has its own style, with Costa Rica adding a local sauce and Nicaragua using red beans.
Explore the cuisine of Costa Rica, Nicaragua.
Recipe
Make Gallo pinto at home
Ingredients
- 2 tbsp oil
- 1/2 onion, diced
- 1/2 red bell pepper, diced
- 2 garlic cloves, minced
- 2 cups cooked black or red beans
- 3 cups cooked cold rice
- 1/4 cup bean cooking liquid
- 2 tbsp Worcestershire-style sauce or Lizano sauce
- 1/4 cup chopped cilantro
- Salt
How it's made
- Heat the oil and soften the onion and pepper for 4 minutes.
- Add the garlic and cook 30 seconds.
- Stir in the beans and a splash of cooking liquid and simmer 3 minutes.
- Add the cold rice and the sauce and stir gently until evenly colored and hot.
- Season with salt and fold in cilantro.
- Serve with eggs, plantains and fresh cheese.
Variations
- Costa Rican style: black beans and Lizano sauce.
- Nicaraguan style: red beans and a little sweetness.
- With eggs: topped with fried eggs.
Cook’s tip: Use day-old rice; fresh rice turns mushy.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Gallo Pinto: Gmasmcal, CC BY 4.0 (Wikimedia Commons)