About the Recipe
Bring the flavors of Costa Rica into your home with this classic Gallo Pinto recipe. This beloved dish is a staple of Costa Rican cuisine, celebrated for its versatility. Simple yet satisfying, Gallo Pinto can be enjoyed as a breakfast, a flavorful side, or part of a main dish. Whether paired with eggs, plantains, or avocado, this easy-to-make recipe will transport you back to CR.
Note: The ingredient quantities listed are approximate. I’ve been cooking by ‘eyeballing’ for years, and this recipe has naturally evolved without precise measurements. I have done my best to estimate the correct amounts and ratios of ingredients for smaller portions, but feel free to adjust as needed. Everyone’s taste preferences vary, so you may want more or less of some ingredients. Feel free to play and make it your own! Enjoy.
Ingredients
2 tbsp. olive oil
2 cloves garlic
1 small white onion
1 medium red Pepper
2 cups cooked rice
1 can black or red beans (your preference) drained
fresh cilantro, chopped
1- 2 tbsp tomato paste or organic sugar-free ketchup (optional)
salt and pepper, to taste
Preparation
Step 1 - Prepare the Ingredients
Cook the rice and finely chop the onion, garlic and red pepper.
Step 2 - Sautee the Garlic & Veggies
Heat the olive oil in a large skillet over medium heat. Add the garlic, onion, and red bell pepper. Sauté until the vegetables are softened, about 3–4 minutes.
Step 3 - Add the Beans
Stir in the black or red beans (or a mix of both). Cook for 2–3 minutes, until warm. Add the ketchup or tomato paste and mix well.
Step 4 - Add the Rice
Add the cooked rice to the skillet a little at a time until you reach the desired ratio of beans to rice (usually half and half) Mix well to combine and cook for about 5 minutes, letting the bottom crisp just a little before mixing.
Step 6: Garnish
Remove the skillet from heat and stir in the fresh cilantro. Pairs great with eggs.