Gallo pinto
- Gluten Free
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 338
- Carbohydrates g 55.2
- of which sugars g 1.8
- Protein g 7.4
- Fats g 9.8
- of which saturated fat g 1.56
- Fiber g 6.7
- Sodium mg 526
- Difficulty: Very easy
- Prep time: 5 min
- Cook time: 25 min
- Serving: 4
- Cost: Very low
PRESENTATION
Gallo pinto is a total must-have at the breakfast table in Costa Rica and Nicaragua, and you know what? You'll find it literally everywhere locals hang out for breakfast. This gallo pinto recipe is about mixing black beans and rice with a splash of color and tons of comfort in every bite. It's got that moist and slightly tender texture from cooking the rice with beans, plus onions and peppers. Honestly, really tasty. Over there, folks usually pick long-grain rice like Thaibonnet because it keeps the grains nice and separate—not mushy at all. But if Basmati is all you've got, it works just fine. Really, you get that easy-to-scoop, kinda fluffy texture that makes Costa Rican rice and beans so enjoyable.
Serving up Nicaraguan gallo pinto offers lots of options, depending on when you're eating. At breakfast, it's often paired with eggs—sometimes crispy on the edges or soft inside—and maybe a side of golden bread or warm tortillas. Some folks add sour cream for a creamy kick, or even fried cheese if you want something super rich. When lunchtime rolls around, you might add fried fish or chicken, making the dish more filling—perfect for a bigger meal. Pretty much perfect.
Gallo pinto is simple, yet it holds a special place in Central American kitchens. It's got that classic taste of a traditional gallo pinto made with care, and every family adds their own little twist. The cool thing is, even though it’s basic, this easy gallo pinto recipe goes with just about anything. Really, people keep coming back because it feels like home. Whether it's a quick snack or a full-on breakfast, it's a real taste of Central American comfort food that brings everyone together. Seriously good. It's more than just food; it's a tradition that connects people across generations and cultures.
- INGREDIENTS
- Precooked red beans 1 ½ cup (300 g)
- Basmati rice 1.3 cups (250 g)
- Red onions 1
- Corn oil 2 ½ tbsp (35 g)
- Water ½ cup (125 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Gallo pinto
To prepare gallo pinto, start by cleaning and finely chopping the onion 1. Pour the vegetable oil into a large pan (set aside a teaspoon) 2, then add the chopped onion 3.
Add half of the water 4 and let the onion soften over low heat. Then toast the rice for a few minutes (5-6),
then drain the red beans from their preserving liquid 7 and add 4.4 oz to the rice 8, along with the remaining water 9.
Cover and let it cook over very low heat for at least 15-20 minutes 10. In a small bowl, season the beans with garlic, a teaspoon of vegetable oil, and salt (11-12).
As soon as the rice is ready, turn off the heat and fluff it with a fork, then add the beans 13; mix with a spatula 14 and transfer the gallo pinto to a serving dish 15! You can enjoy it on its own or accompanied with eggs, chicken, fish, or tortillas.