Gallo Pinto (Costa Rican Rice + Beans)
Costa Rican gallo pinto is an easy, traditional rice and beans recipe that's perfect for breakfast eggs -- or anytime! Adapted from The Blue Spirit Cookbook.
Servings: 4 people
Calories: 261kcal
Ingredients
- 2 tablespoons olive oil
- 1/2 bell pepper, fine diced
- 1/2 medium onion, fine diced
- 2 cloves garlic, minced
- 2 1/2 cups cooked and cooled rice, preferably cold and day-old
- 1 1/2 cups cooked black beans with 1/2 cup liquid (equivalent to 1 15-ounce can no-salt black beans with liquid)
- 1/4 cup chopped cilantro
- Kosher salt and fresh-ground pepper
- 1 tablespoon salsa Lizano (optional)
Instructions
- Heat the olive oil over medium heat in a large skillet. Add the peppers, onion, and garlic and cook until translucent, about 5 minutes.
- Add the beans and their liquid and reduce the heat to low. Cook for about 5 minutes, stirring occasionally, until most -- but not all -- of the liquid is reduced.
- Add the rice. Cook, stirring, until warmed through. Season with salt and pepper. TIP: I use about 1/2 teaspoon to 3/4 teaspoon kosher salt, and 12 turns fresh black pepper.
- Stir in most of the cilantro, and the Lizano (if using). Serve, topped with the remaining cilantro.
Notes
Costa Rican gallo pinto is the perfect way to use up leftover rice. The cooked rice should be cold and day-old, if possible. Freshly-made, hot rice can turn gummy with the additional coking. This also applies to dishes like fried rice, by the way!
Gallo pinto will last for about 3 days in the fridge.
Nutrition
Calories: 261kcal | Carbohydrates: 41g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 251mg | Potassium: 296mg | Fiber: 5g | Sugar: 1g | Vitamin A: 536IU | Vitamin C: 23mg | Calcium: 40mg | Iron: 2mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
