Recipes » Main Dish » Gallo Pinto (Costa Rican Rice and Beans)
T. Colin Campbell Center for Nutrition Studies

Gallo Pinto (Costa Rican Rice and Beans)

By 6 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 5(6)
Rice and beans are a staple in Latin American cuisine. This dish of sautéed rice with black beans is a breakfast mainstay in Costa Rica. It is enriched with a sofrito prepared with onion, pepper and garlic.
Prep: 10 mins Cook: 15 mins Yield: 4 servings
Gluten Free Low Sugar Nut Free Soy Free

Ingredients

Ingredients

  • 4 cups cooked brown rice
  • 2 cups cooked black or small red beans, drained
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 4 garlic cloves, minced
  • 2 Tbsp bean water or low-sodium vegetable broth
  • 2 Tbsp Lizano sauce or vegan Worcestershire sauce
  • Salt and pepper to taste
  • Cilantro to taste, chopped

Instructions

Instructions

  • 1. In a medium saucepan, sauté the onion and bell pepper over medium heat for 3 to 4 minutes.
  • 2. Add the rice, beans, garlic, bean water (or vegetable broth), and Lizano sauce and sauté for 5 minutes.
  • 3. Season with salt and pepper to taste.
  • 4. Add cilantro and mix well before serving

Cooking Tips

Cooking Tips

  • 1. Cook the rice the previous day for better results.
  • 2. For fluffy rice that doesn’t take as long to cook, use Uncle Ben's whole grain parboiled brown rice.
  • 3.

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