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Have you ever been to Costa Rica? If so, chances are you’ve seen gallo pinto on just about every breakfast menu. This simple dish of rice and beans is eaten daily throughout the country and has become a national favorite for good reason. It’s nutritious, flavorful, and a great way to use up leftover rice.
While gallo pinto is traditionally served for breakfast, I also love it as a light lunch or an easy dinner. Add a fried egg on top and you have a complete meal.
Table of contents
Tip from Simone
While gallo pinto is a perfectly normal breakfast in Costa Rica, I personally find it a bit too hearty first thing in the morning. I usually make it as a quick and easy dinner instead!
What is Gallo Pinto?
Gallo pinto literally translates to “spotted rooster” and refers to the appearance of the dish. The black beans mixed with the rice create a speckled pattern that gives the dish its name.
It is most commonly eaten in Costa Rica and Nicaragua, where it plays an important role in everyday cooking.
Variations on Gallo Pinto
This recipe is easy to customize:
- Use pinto beans or kidney beans if you can’t find black beans.
- Make it completely plant-based by serving it without the egg.
- Add extra vegetables such as zucchini, corn, or spinach.
- Make it spicier by adding fresh chili peppers.
- Add avocado for extra healthy fats.
Recipe Ingredients
To make this easy gallo pinto recipe, you’ll need the following ingredients. Check the recipe card below for exact amounts.
- Rice – I use brown rice, but regular white rice works just as well.
- Beans – Traditionally, gallo pinto is made with black beans. I use canned black beans, rinsed and drained.
- Seasonings – cumin seeds, ground coriander, salt, and black pepper.
- Bell pepper – adds color and flavor.
These ingredients form the base of the dish, but I like to serve it with chopped tomatoes, avocado, fresh cilantro, lime wedges, and a fried egg.
How to Make Gallo Pinto
Step 1: Cook the Rice
Cook the rice according to the package directions. Drain if necessary and allow it to steam dry for a few minutes.
Step 2: Make the Base
Heat a dry skillet over medium heat and toast the cumin seeds until fragrant. Add the garlic, coriander, and yellow bell pepper and cook for a few minutes.
Step 3: Add the Beans
Add the black beans to the pan and cook for about 5 minutes. This helps them develop a little extra texture and flavor.
Step 4: Mix with the Rice
Add the cooked rice and stir-fry everything together over medium-high heat for a few minutes. Stir in the scallions and season with salt and pepper.
Step 5: Serve
Serve the gallo pinto with fresh tomatoes, cilantro, and a wedge of lime. A fried egg on top makes it even more delicious.
Storing Gallo Pinto
Refrigerator
Store leftover gallo pinto in an airtight container in the refrigerator for up to 3 days.
Freezer
You can freeze the dish for up to 3 months. Thaw completely before reheating in a skillet or microwave.
FAQ Gallo Pinto
Absolutely! In fact, leftover cold rice works even better than freshly cooked rice because it fries up nicely without becoming mushy.
Traditionally, black beans are used, but pinto beans, brown beans, or kidney beans also work well.
In Costa Rica, it is usually served for breakfast. Personally, I prefer it as a quick and easy dinner.
Yes! The base recipe is naturally vegan. Simply skip the egg or serve it with avocado instead.
More Recipes with Beans
If you love legumes as much as I do, make sure to check out the below recipes as well.
Gallo Pinto Recipe
Ingredients
- 150 grams brown rice
- 200 grams black beans rinsed and drained
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 garlic clove minced
- 1 yellow bell pepper diced
- 2 scallions sliced
- Salt and black pepper to taste
Optional for Serving
- Cherry tomatoes
- Fresh cilantro
- Fried egg
Instructions
- Cook the rice according to the package directions. Drain and set aside.150 grams brown rice
- Heat a skillet over medium heat and add the cumin seeds. Toast for about 1 minute, until fragrant.1 tsp cumin seeds
- Add the garlic, ground coriander, and yellow bell pepper. Cook for a few minutes until the pepper starts to soften.1 tsp ground coriander, 1 garlic clove, 1 yellow bell pepper
- Add the black beans and cook for about 5 minutes, until heated through and slightly crisp around the edges.200 grams black beans
- Add the cooked rice and stir-fry over high heat for several minutes.
- Stir in the scallions and season with salt and pepper.2 scallions, Salt and black pepper
- To serve, make a simple tomato salsa with fresh tomatoes, cilantro, and a squeeze of lime juice. Top with a fried egg if desired.Cherry tomatoes, Fresh cilantro, Fried egg
Notes
- Leftover rice works especially well in this recipe.
- Traditionally served for breakfast in Costa Rica, but equally delicious for lunch or dinner.
- Add avocado for extra creaminess and healthy fats.
- Easily made vegan by omitting the egg.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
