Gallo Pinto is a Rice and Beans dish popular in Costa Rica and Nicaragua. It's served as a side dish for breakfast, lunch, or dinner almost every day. Made with an aromatic mixture of sautéed onions, garlic, bell peppers and ground cumin, this dish is worth all the hype!
Ingredients for Gallo Pinto
- Cooked black beans: You can used canned black beans, but it's easy to make them yourself in the slow cooker if you value eating unprocessed food.
- Rice: long-grain white rice is my choice, but you can make this dish with Basmati as well.
- Red Bell Pepper: gives a pop of color, but use the color you have on hand.
- Onion and garlic: use white, yellow, or sweet onions.
- Cilantro: can be omitted if you don't like it.
- Ground cumin: is essential to make an authentic Gallo Pinto.
- Oil: I like using avocado or lite olive oil, but feel free to use your favorite oil.
How to Make a Perfect Gallo Pinto (Rice & Beans):
- Heat 2 tablespoon oil in a medium-sized skillet or saucepan over medium heat, and sauté the onion and garlic until the onion is translucent, about 2 minutes. Add the bell peppers, salt, and cumin, and cook until soft, about 2 minutes. Transfer to a plate.
2. Add 2 more teaspoon of oil to the same pan and brown the rice for about 3 minutes, stirring constantly.
3. Pour in the water, bring to a boil, reduce the heat and simmer until the rice is cooked. It will be moister than regular rice, this is ok.
4. Mix in the sautéed veggies and black beans, lower the heat to low, and cook for 5 more minutes. Mix in the freshly chopped cilantro, adjust the seasoning with salt if needed, and serve!
Tips to Make the Best Gallo Pinto (Rice & Beans):
- Browning the rice is a crucial step that makes it fluffy and loose. Don't skip this step.
- When mixing in the veggies and beans, check the seasoning and add more salt if needed.
Gallo Pinto (Rice & Beans)
Equipment
- medium-sized skillet or saucepan
- knife and cutting board
Ingredients
- 4 teaspoon olive oil divided
- ⅓ cup onion finely chopped
- 2 cloves garlic minced
- 1 medium red bell pepper chopped
- 1 teaspoon ground cumin
- 1 cup long-grain white rice washed and drained
- 2 ½ cups water
- 2 cups black beans cooked and drained
- 1 teaspoon salt or to taste
- chopped cilantro for serving
Instructions
- Heat 2 tablespoon oil in a medium-sized skillet or saucepan over medium heat, and sauté the onion and garlic until the onion is translucent, about 2 minutes. Add the bell peppers, salt, and cumin, and cook until soft, about 2 minutes. Transfer to a plate.
- Add 2 more teaspoon of oil to the same pan and brown the rice for about 3 minutes, stirring constantly.
- Pour in the water, bring to a boil, reduce the heat and simmer until the rice is cooked. It will be moister than regular rice, this is ok.
- Mix in the sautéed veggies and black beans, lower the heat to low, and cook for 5 more minutes. Mix in the freshly chopped cilantro, adjust the seasoning with salt if needed, and serve!
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