Gallo Pinto is a Central American breakfast typically served with fried eggs, sour cream, and plantains. Made with leftover rice and black beans, it's quick to prepare.
gallo pinto
I was recently on vacation in Costa Rica and had gallo pinto for breakfast so often that I made it again as soon as I got home! Gallo pinto, which translates to “spotted rooster,” holds a special place in the hearts (and stomachs) of Central Americans. This simple combination of rice and beans is more than just a meal. It is a cultural cornerstone of Costa Rica and Nicaragua, with each country claiming it as their national dish. It's traditionally made using leftover black beans and long-grain white rice, but it gets its “speckled” appearance depending on how the beans are cooked and incorporated into the rice. The aroma of onions, bell peppers, and cilantro add freshness, and Rizzano sauce, a Worcestershire-like seasoning, adds a tangy taste.
The reason I was able to eat gallopinto every week!
In our house, we eat rice and beans at least once a week, maybe more! So naturally, I ordered a lot of gallopinto from Costa Rica, and luckily the chef showed me how to make it. The great thing about this dish is that it doesn't take long because it's made using leftover rice and beans. I always have leftover rice in the fridge, so to save time I used canned beans and they were fine. Here's why we love gallo pinto:
- High Fiber: Packed with fiber-rich beans and rice, each serving contains over 5g of fiber to support digestive health and keep you full for longer.
- Suitable for many dietary restrictions: Gallo Pinto is vegetarian, vegan, gluten-free, anti-inflammatory, and dairy-free.
- delicious: Sofrito, cumin and Salsa Lizano season rice and beans perfectly.
- Budget-Friendly: Rice and beans are inexpensive pantry staples that provide a nutritious and filling base.
Gallo Pinto Ingredients
The two main ingredients in gallo pinto are: rice and beanBut more is added to make the meal more delicious. Exact measurements are listed in the recipe card below.
- olive oil To stir-fry vegetables.
- To fry This is the base of Gallopinto. Sofrito contains onions, green peppers, cilantro, and salt.
- black beans: If you have leftover black beans, use them. Otherwise, canned beans are a great shortcut. Reserve some of the liquid to cook the beans.
- Rizzano Sauce: If your supermarket doesn't sell Salsa Lizano, you can order Salsa Lizano from Amazon.
- cumin powder Adds a subtle smokiness.
- White rice: Gallo pinto is a fantastic way to use up leftover rice, but if you need to cook it from scratch, follow our Instant Pot rice instructions or check out how to make it on the stovetop.
How to Make Gallo Pinto
Here's how to make this easy gallopinto recipe: But keep scrolling down to the recipe card for full instructions..
- To make the sofrito: Cook onion, bell pepper, cilantro, and salt in a large skillet until vegetables are soft.
- bean: Add black beans and their liquid, Salsa Lizano, and cumin. Bring it to a boil and boil for 1 minute.
- rice: Add rice and cook until heated through.
- How to Serve Gallo Pinto: Serve rice and beans with eggs, avocado, corn tortillas, and/or sweet plantains.
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The beauty of the gallo pinto lies in its adaptability.
- Are there any black beans? Use red beans instead.
- Rice Exchange: Use brown rice instead of white rice.
- Are you feeling adventurous? Add chopped chorizo, ground pork, or leftover chicken.
- For a vegetable boostAdd chopped vegetables like zucchini or tomatoes.
- Rizzano Sauce It's essential in traditional gallo pinto recipes, but if you can't find it, you can substitute Worcestershire sauce.
How to Eat Gallo Pinto
Gallo pinto is not only important for its flavor but also for its versatility.
- for breakfastGallo pinto is often served with a fried egg, sour cream, tortillas, and a side of plantain. I enjoyed it with eggs, avocado, and fresh fruit while on vacation in Costa Rica.
- lunch or dinnerIt's the perfect side dish for grilled steak, stews like pollo guisado, and seafood like cilantro lime shrimp.
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- Refrigerated storage Gallo pinto can be stored in an airtight container for up to 4 days.
- hang tightly There are 3 months left. Warm it in the microwave for a few minutes.
More Latin Breakfast Recipes
If you want to try more Latin breakfast ideas, try these:
More Bean Recipes You'll Love
Produce: 5 Servings
Serving Size: One cup
Start with the sofrito. Heat oil in a large skillet over medium heat. Add onion, bell pepper, coriander, and salt. Cook until vegetables are soft.
Stir in the beans and liquid, Salsa Lizano, and cumin, then bring to a boil and simmer for 1 minute.
Add the rice to the skillet and cook, stirring to combine, until cooked through, 2 to 3 minutes more.
Serve with eggs, avocado, warm corn tortillas, and/or sweet plantains, if desired.
Final step:
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This recipe is made with leftover white rice and black beans, so soak the rice and beans in advance.
clothing material: One cup, calorie: 266 calorie, carbohydrate: 52 g, protein: 9.5 g, province: 1.5 g, Saturated Fat: 0.5 g, salt: 458 mg, fiber: 5.5 g, sugar: 2 g