Gallo Pinto (Costa Rican Rice and Beans)

Name: Gallo Pinto (Costa Rican Rice and Beans)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 cups cooked rice; 2 Tbsp. olive oil; 1 red bell pepper; 1 sweet onion; 2 cloves garlic; ⅓ cup Lizano salsa; ½ tsp. cumin; ¼ tsp. paprika; ⅛ tsp. cayenne pepper; ½ tsp. salt; 15- oz. can black beans

User Reviews

5.0

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
358 kcal
Course
Main Course, Lunch, Dinner
Cuisine
South American, Costa Rican

Gallo Pinto (Costa Rican Rice and Beans)

Wren Wallace

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Look no further than this Gallo Pinto recipe when you need a quick side dish that's big on taste. This traditional Costa Rican rice dish combines black beans, rice, peppers, and onions in a Lizano sauce for an explosion of flavor.

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Ingredients

Servings

3 cups cooked rice brown or white*
2 Tbsp. olive oil
1 red bell pepper finely diced
1 sweet onion finely diced
2 cloves garlic minced
⅓ cup Lizano salsa
½ tsp. cumin
¼ tsp. paprika
⅛ tsp. cayenne pepper
½ tsp. salt to taste
15- oz. can black beans drained

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Instructions

In a large skillet over medium heat add olive oil, bell peppers, and onion. Sauté for 5-7 minutes or until veggies are tender.
Add crushed garlic and continue sautéing for 1 minute.
Whisk together cumin, paprika, cayenne pepper, and salt in a small bowl.
Add rice, beans, and seasoning ingredients to the skillet. Stir to combine.
Pour Lizano salsa over rice and stir well. Cook for 5-10 minutes, uncovered, over low heat, or until rice absorbs the sauce.
Serve gallo pinto with cilantro and additional Lizano salsa, if desired, and enjoy!

Notes

Prep-Ahead Instructions:
You can save time making this dish by cooking the rice and chopping the bell peppers and onions in advance. Store separately until ready to cook.
Storage Directions:
Gallo pinto stores well in an airtight container in the refrigerator for up to 3-4 days. It also freezes well if placed in a freezer-safe container for up to 4-6 months. You can either warm it up in the microwave or add it back to a skillet with a bit of oil. Cook on medium-low heat for 5-10 minutes, stirring constantly, or until heated through.
Three cups cooked rice is roughly 1 cup uncooked rice. Day old rice is preferable.
Estimated time does not take into account the time it takes to cook the rice.

Nutrition Information

Show Details

Calories 358kcal (18%) Carbohydrates 60g (20%) Protein 11g (22%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 1146mg (48%) Potassium 512mg (15%) Fiber 9g (36%) Sugar 6g (12%) Vitamin A 1180IU (24%) Vitamin C 58mg (64%) Calcium 64mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 358 kcal

% Daily Value*

Calories	358kcal	18%
Carbohydrates	60g	20%
Protein	11g	22%
Fat	8g	12%
Saturated Fat	1g	5%
Sodium	1146mg	48%
Potassium	512mg	11%
Fiber	9g	36%
Sugar	6g	12%
Vitamin A	1180IU	24%
Vitamin C	58mg	64%
Calcium	64mg	6%
Iron	3mg	17%