Gallo Pinto (Costa Rican Rice and Beans)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
358 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
South American, Costa Rican
Gallo Pinto (Costa Rican Rice and Beans)
Description
Gallo Pinto (Costa Rican Rice and Beans) uses cooked rice and canned black beans seasoned with sautéed finely diced red bell pepper, sweet onion, and minced garlic. The seasoning blend of cumin, paprika, cayenne pepper, and salt is mixed with Lizano salsa poured over the rice and beans before cooking together on low heat. This allows the rice to absorb the salsa, infusing the dish with a slightly tangy and savory flavor that is characteristic of this traditional Costa Rican preparation.
The texture is tender with soft vegetables integrated into the rice and beans, resulting in a harmonious combination of mild spiciness and the rich, savory qualities of the salsa and spices. The method involves gently sautéing the vegetables until soft, adding the rice and beans, then cooking uncovered so the flavors meld well.
Gallo Pinto is versatile and can be served as a breakfast dish, side, or light meal. Common accompaniments can include fresh cilantro and additional Lizano salsa to adjust flavor intensity. It utilizes staple pantry ingredients and can be made ahead to save time.
Day-old rice is preferable for this recipe as it prevents clumping and improves texture when cooking. The dish stores well refrigerated for several days or can be frozen for longer storage and reheated gently in a skillet with oil to restore flavor and consistency.
Ingredients
- 3 cups rice brown or white, cooked
- 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. black beans drained, canned
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
- Cook the rice and chop the bell peppers and onions ahead of time to speed up preparation.
- Gallo Pinto keeps well refrigerated up to 3-4 days and can be frozen up to 4-6 months.
- Reheat leftovers in a skillet over medium-low heat, stirring frequently to heat evenly.
- Using day-old rice helps achieve better texture for this dish.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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