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    Home » Recipes » Main Dishes

    Gallo Pinto (Costa Rican Rice and Beans)

    Published: Aug 25, 2021 by Janessa

    Jump to Recipe Print Recipe

    What is Gallo Pinto? Well, directly translated, it means spotted rooster in Spanish. What it actually is, is a staple black beans and rice dish from Costa Rica.

    A few years ago, I did a homestay in Costa Rica for a few weeks to practice my Spanish. I stayed in the city of Liberia which is not a tourist destination (the beaches around it are though!) and so English is not widely spoken there. I stayed with a lovely couple, Iris and Johnny, saw some pretty beautiful sites, spoke mostly Spanish and ate A LOT of Gallo Pinto. Most of the time, it was eaten as at least part of both breakfast and supper.

    While staying with them, Iris taught me how to make it but after eating it twice a day every day on my trip, it took me almost a year to decide to make it at home. Now though, I enjoy making it from time to time, usually for brunch, and reminiscing about Costa Rica.

    Gallo Pinto topped with egg

    The Ingredients

    • Olive Oil- Another neutral cooking oil (Iris used vegetable oil) or butter could also be used.
    • Onion- You can use a white or yellow onion. Or you could use a red onion in a pinch.
    • Rice- Feel free to use brown rice or a short grain rice if you that's what you have. This recipe is a great way to use up leftover rice!
    • Black Beans- These are key. The first time that I tried to make gallo pinto at home, I used canned black beans and they didn't cut it. If you decide to try this recipe, be sure to make this black bean recipe. The cooking liquid adds a lot of the flavor to this dish so reserve 1-2 tablespoon and do not rinse the beans after you cook them.
    • Sea Salt

    The Method

    1. Sauté onions.
    2. Stir in rice.
    3. Stir in black beans.
    4. Serve!
    Gallo Pinto

    Make Ahead

    This meal works best with rice and beans that have already cooked and cooled but they could be made at the start of the recipe if needed. You can make the rice and beans up to 3 days in advance.

    Leftover Storage

    Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat with a splash of water in the microwave or on the stove.

    Or try repurposing the leftovers as the base of some burrito bowls! Add some shredded chicken, salsa, avocado and cheese for a quick and tasty lunch.

    How to Serve

    When I stayed with Iris and Johnny, she served it a variety of different ways! Sometimes it was:

    • All on its own
    • With fresh Corn Tortillas
    • Topped with an egg
    • With a side of Crispy Baked Sweet Plantains or tostones
    • Alongside some fried cheese (I'm not sure what exactly she used but I think Halloumi would be comparable)
    Gallo Pinto - The Nessy Kitchen

    Dietary Notes

    If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:

    • Dairy Free
    • Gluten Free
    • Nut Free
    • Vegetarian
    • Vegan

    Let me know in the comments below if you try out this Costa Rican dish! And why you think it might be called "spotted Rooster".

    And if you liked this recipe...

    ...you might also like:

    • Chorizo Rice Skillet
    • Breakfast Fried Rice
    • Huevos Rancheros

    Gallo Pinto

    A staple dish from Costa Rica that is made with a hearty base of beans and rice that is eaten as breakfast, lunch or supper!
    5 from 8 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 409kcal

    Ingredients

    • 1 tablespoon olive oil
    • 1 yellow onion diced (about 1 cup)
    • 3 and ½ cups cooked long grain white rice (1 and ½ cups uncooked)
    • 1-2 tablespoon water
    • 2 cups Black Beans reserve 1-2 tablespoon of cooking liquid and do not rinse the cooked beans (see post notes for using canned beans)
    • ¼ teaspoon fine sea salt

    To Serve:

    • baked plantains
    • tortillas
    • eggs
    US Customary - Metric
    (Prevent your screen from going dark)

    Instructions

    • Heat olive oil in a skillet over medium heat. Add onions and sauté until softened.
    • Add rice and 1-2 tablespoon of water as needed to the skillet and cook until warmed through, stirring frequently.
    • Stir in beans (including the reserved liquid) and salt, and continue to heat until warmed through.
    • Serve immediately with desired sides and toppings.

    Notes

    Leftovers
    Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat with a splash of water in the microwave or on the stove.

    Nutrition

    Calories: 409kcal | Carbohydrates: 78g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 151mg | Potassium: 425mg | Fiber: 9g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg
    Did you make this recipe?Let me know what you thought in the comments below!

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    « Frozen Strawberry Lemonade
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    Reader Interactions

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    1. Kechi

      July 02, 2022 at 12:23 pm

      5 stars
      I like that this recipe is gluten-free, dairy-free and nut-free. Also, I love that you served it with baked plantains. Bookmarked to make next week!

      Reply
      • Janessa

        July 02, 2022 at 12:27 pm

        Thank you for your kind review, Kechi!

        Reply
    2. Aimee

      July 02, 2022 at 12:49 pm

      5 stars
      Okay, this looks like an epic dinner and you totally had me with the egg on top. I'm going to make this next week and I know my kids won't complain a bit.

      Reply
      • Janessa

        July 02, 2022 at 3:02 pm

        Thank you for your kind review, Aimee! I hope you enjoy this recipe.

        Reply
    3. Kathleen

      July 02, 2022 at 3:09 pm

      5 stars
      Oh my! I've had this in restaurants and I'm so happy that I get to make this delicious black bean and rice dish myself. Yummy!

      Reply
      • Janessa

        July 02, 2022 at 3:38 pm

        Thank you for your kind review, Kathleen!

        Reply
    4. Sara Welch

      July 02, 2022 at 5:26 pm

      5 stars
      Enjoyed this with dinner and it did not disappoint! Quick, easy and inexpensive; easily, a new favorite recipe!

      Reply
      • Janessa

        July 02, 2022 at 11:04 pm

        I'm glad you enjoyed this recipe, Sara!

        Reply

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    Janessa

    Hi, I'm Janessa and I'm passionate about sharing recipes that are made with wholesome ingredients, are quick and easy and most importantly, delicious!

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