site stats

Gallo Pinto (Costa Rican Rice and Beans)

Ingredients:

  • 2tablespoons canola oil
  • 1medium onion, finely chopped
  • 2garlic cloves, minced
  • 3cups cooked white rice
  • 2cups cooked black beans, drained and rinsed
  • 1teaspoon ground cumin
  • 1teaspoon ground coriander
  • 1⁄2teaspoon ground ginger
  • 2 -3tablespoons vegetarian worcestershire sauce (regular can be used as well)
  • salt & freshly ground black pepper, to taste
  • fresh cilantro (optional)
  • sliced green onion (optional)

Directions:

  • Heat oil in a large skillet over medium heat.
  • Add onion and sauté until it just begins to soften and turns color.
  • Add garlic and sauté for about 5 minutes, or until onion is golden.
  • Add spices and Worcestershire, and stir into onion and garlic.
  • (The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out).
  • Next, add the beans and then the rice.
  • Combine the rice and beans evenly and cook until mixture is heated through.
  • Add salt and pepper to taste and serve hot.
  • Garnish with some chopped cilantro or green onions if you prefer.
  • Vegetarians use only the vegetarian Worcestershire sauce.

Reviews:

  • ksparker

    I love Gallo Pinto, after having spent a summer in Costa Rica. This recipe is good, but heed the advice of some of the Costa Ricans below and try to find some Salsa Lizano, add sour cream and even bacon if you aren’t going vegetarian. I also think making sure your rice is quite firm helps, too (I used day old rice in mine). Thanks for the recipe!

  • kitchenslave03

    Excellent side for a latin inspired stir fry I made tonight. The only things I did differently was to add a bit of stock with the rice because my rice was a tad dry, the juice of half a lime and salt and pepper to taste.

  • jennyblender

    This is nice. The flavor is a little different from what I am used to. It had a little spice and a little smokiness. I imagine it would be a nice full meal if you added some shredded chicken or pork or something. I think I'll stick with my standard cuban black beans but this is a nice way to mix it up sometimes. Thanks for the great recipe Kizmic Blues…

  • TatiLu

    Hello! I’m from Costa Rica!! The recipe is just fine, just the way we make it here! To add an extra touch you can use also chopped red bell pepper. We usually eat this for breakfast as it is a very filling dish. The best gallo pinto is made with left over beans, not freshly made ones. An other important observation; we don’t exactly use worcetershire, we use a local version of it called salsa Lizano, a very traditional sauce, made by a local family, which resembles worcestershire, you can find it in the internet on costarican sites. It’s great with sourcream or scrambled eggs.

  • Lucky in Bayview

    This is a delicious rice recipe find. I halved the recipe, added minced fresh jalapeno, and about a 1/4 C. chopped bell pepper. I loved the bright flavor from the coriander. Thanks for sharing the recipe, I’ll be making it again.

  • richartfam

    I just returned from Costa Rica and while this dish is close it's not close enough. =( Sorry. This is a recipe best done the long way around: Use fresh or dried beans, preparing them accordingly; saute your UNCOOKED rice in a little oil, then add the onion, garlic, peppers, chicken broth or water and cook until rice is done (25 minutes-ish); once the rice and beans are cooked saute them together, using some of the "black water" from the beans. If you can find Lizano sauce to serve it with, all the better. If you want to get really authentice then serve with some plantains! – Pura Vida!

  • ksparker

    I love Gallo Pinto, after having spent a summer in Costa Rica. This recipe is good, but heed the advice of some of the Costa Ricans below and try to find some Salsa Lizano, add sour cream and even bacon if you aren’t going vegetarian. I also think making sure your rice is quite firm helps, too (I used day old rice in mine). Thanks for the recipe!

  • trishypie

    This was very delicious. I thought the W sauce might be overpowering but I used 3 tablespoons and the flavours blended wonderfully! I used one can of black beans and the ratio of beans to rice was great!

  • TatiLu

    Hello! I’m from Costa Rica!! The recipe is just fine, just the way we make it here! To add an extra touch you can use also chopped red bell pepper. We usually eat this for breakfast as it is a very filling dish. The best gallo pinto is made with left over beans, not freshly made ones. An other important observation; we don’t exactly use worcetershire, we use a local version of it called salsa Lizano, a very traditional sauce, made by a local family, which resembles worcestershire, you can find it in the internet on costarican sites. It’s great with sourcream or scrambled eggs.

  • allysonenglert

    This recipe is super yummy! I needed something to make for Lent, so I started experimenting with different bean recipes. Gallo Pinto is now part of my regular menu! We love it made with red peppers as other reviews suggested, as well as topped with sour cream, cilantro, green onions, and sometimes also my homemade Pico De Gallo. I’ve made this both by cooking the beans from scratch, or also just using two 14.5 oz cans of beans. Turns out yummy either way! I usually serve it with a side salad.

  • Atiekay

    This was so much better than I even expected! I followed the recipe almost exactly – I did add some extra black beans and used a large onion rather than a medium onion. For those who think it needs something extra – perhaps a pinch of red pepper flakes would help..? Just a thought. Thanks for sharing this recipe!

  • richartfam

    I just returned from Costa Rica and while this dish is close it's not close enough. =( Sorry. This is a recipe best done the long way around: Use fresh or dried beans, preparing them accordingly; saute your UNCOOKED rice in a little oil, then add the onion, garlic, peppers, chicken broth or water and cook until rice is done (25 minutes-ish); once the rice and beans are cooked saute them together, using some of the "black water" from the beans. If you can find Lizano sauce to serve it with, all the better. If you want to get really authentice then serve with some plantains! – Pura Vida!

  • jennyblender

    This is nice. The flavor is a little different from what I am used to. It had a little spice and a little smokiness. I imagine it would be a nice full meal if you added some shredded chicken or pork or something. I think I'll stick with my standard cuban black beans but this is a nice way to mix it up sometimes. Thanks for the great recipe Kizmic Blues…

  • Lucky in Bayview

    This is a delicious rice recipe find. I halved the recipe, added minced fresh jalapeno, and about a 1/4 C. chopped bell pepper. I loved the bright flavor from the coriander. Thanks for sharing the recipe, I’ll be making it again.

  • allysonenglert

    This recipe is super yummy! I needed something to make for Lent, so I started experimenting with different bean recipes. Gallo Pinto is now part of my regular menu! We love it made with red peppers as other reviews suggested, as well as topped with sour cream, cilantro, green onions, and sometimes also my homemade Pico De Gallo. I’ve made this both by cooking the beans from scratch, or also just using two 14.5 oz cans of beans. Turns out yummy either way! I usually serve it with a side salad.

  • SailorDave43

    I have only just now downloaded the recipe, so I cannot comment on this particular version's merits yet. However, I look forward to trying it.<br/><br/>We were lucky enough to live in Costa Rica for about six months in the late 1980s. In our experience, when you ate breakfast in a restaurant, this was what you were served 99% of the time. Obviously, each cook had their own variation, however it was always very good, and sometimes absolutely outstanding. So I suggest you keep tweaking it and looking for variations until it is truly a remarkable dish. Which this may be to begin with. We tried to duplicate it in our own kitchen, while we lived there. But, we were never completely happy with it. This recipe looks like it might supply the missing ingredients.<br/><br/>There was a particular local brand of steak sauce, sort of halfway between HP sauce and Worcestershire sauce, that we suspected was an important ingredient.<br/><br/>We were on a very limited budget and only ate at very economical restaurants. The sort of place that the lower income Costa Ricans ate. Gallo Pinto was always the primary breakfast suggestion and at mid day, the businessman's special, or blue plate special, the lunch of the day, was always a plate with a serving of white rice and a serving of black beans and an entrée in the middle of the plate and a side of chopped salad on the plate. So, it is no mystery where they get their white rice and black beans. But the way they combine them can be absolutely magical with the right chef.

  • trishypie

    This was very delicious. I thought the W sauce might be overpowering but I used 3 tablespoons and the flavours blended wonderfully! I used one can of black beans and the ratio of beans to rice was great!

  • SailorDave43

    I have only just now downloaded the recipe, so I cannot comment on this particular version's merits yet. However, I look forward to trying it.<br/><br/>We were lucky enough to live in Costa Rica for about six months in the late 1980s. In our experience, when you ate breakfast in a restaurant, this was what you were served 99% of the time. Obviously, each cook had their own variation, however it was always very good, and sometimes absolutely outstanding. So I suggest you keep tweaking it and looking for variations until it is truly a remarkable dish. Which this may be to begin with. We tried to duplicate it in our own kitchen, while we lived there. But, we were never completely happy with it. This recipe looks like it might supply the missing ingredients.<br/><br/>There was a particular local brand of steak sauce, sort of halfway between HP sauce and Worcestershire sauce, that we suspected was an important ingredient.<br/><br/>We were on a very limited budget and only ate at very economical restaurants. The sort of place that the lower income Costa Ricans ate. Gallo Pinto was always the primary breakfast suggestion and at mid day, the businessman's special, or blue plate special, the lunch of the day, was always a plate with a serving of white rice and a serving of black beans and an entrée in the middle of the plate and a side of chopped salad on the plate. So, it is no mystery where they get their white rice and black beans. But the way they combine them can be absolutely magical with the right chef.

  • Atiekay

    This was so much better than I even expected! I followed the recipe almost exactly – I did add some extra black beans and used a large onion rather than a medium onion. For those who think it needs something extra – perhaps a pinch of red pepper flakes would help..? Just a thought. Thanks for sharing this recipe!

  • kitchenslave03

    Excellent side for a latin inspired stir fry I made tonight. The only things I did differently was to add a bit of stock with the rice because my rice was a tad dry, the juice of half a lime and salt and pepper to taste.

YOU MIGHT ALSO LIKE