Best Costa Rican Gallo Pinto Recipes

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GALLO PINTO (COSTA RICAN RICE AND BEANS)



Gallo Pinto (Costa Rican Rice and Beans) image

I found this recipe in a copy of Vegetarian Times. Gallo Pinto translates as "painted rooster", and is a dish eaten by many Costa Ricans almost every day. The addition of ginger and Worcestershire adds a quite unique flavor to this dish.

Provided by Kozmic Blues

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
3 cups cooked white rice
2 cups cooked black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
2 -3 tablespoons vegetarian worcestershire sauce (regular can be used as well)
salt & freshly ground black pepper, to taste
fresh cilantro (optional)
sliced green onion (optional)

Steps:

  • Heat oil in a large skillet over medium heat.
  • Add onion and sauté until it just begins to soften and turns color.
  • Add garlic and sauté for about 5 minutes, or until onion is golden.
  • Add spices and Worcestershire, and stir into onion and garlic.
  • (The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out).
  • Next, add the beans and then the rice.
  • Combine the rice and beans evenly and cook until mixture is heated through.
  • Add salt and pepper to taste and serve hot.
  • Garnish with some chopped cilantro or green onions if you prefer.
  • Vegetarians use only the vegetarian Worcestershire sauce.

Nutrition Facts : Calories 249.4, Fat 5.3, SaturatedFat 0.5, Sodium 2.2, Carbohydrate 42.6, Fiber 5.8, Sugar 0.8, Protein 7.7

COSTA RICAN GALLO PINTO



Costa Rican Gallo Pinto image

A traditional Costa Rican breakfast and my favorite breakfast recipe. When you serve it, you can add up the Costa Rican famous Lizano sauce (kind of an English sauce) that brings up the gallo pinto's flavor.

Provided by Nat May

Time 40m

Yield 8

Number Of Ingredients 8

1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
½ cup chopped celery
4 cloves garlic, chopped
2 cups black beans, rinsed and drained
salt and ground black pepper to taste
3 cups cooked white rice

Steps:

  • Heat oil in a frying pan over medium heat. Add onion, bell pepper, celery, and garlic and saute until softened, 5 to 7 minutes. Stir in black beans with their juices, salt, and pepper. Saute until some of the liquid evaporates, 3 to 5 minutes. Stir in rice.
  • Cover and let simmer until vegetables are soft and flavors have melded, about 15 minutes.

Nutrition Facts : Calories 158.5 calories, Carbohydrate 29.3 g, Fat 2.1 g, Fiber 5 g, Protein 5.6 g, SaturatedFat 0.3 g, Sodium 238.5 mg, Sugar 1.1 g

COSTA RICAN BREAKFAST BOWL (GALLO PINTO)



Costa Rican Breakfast Bowl (Gallo Pinto) image

Leftover rice and canned black beans makes this recipe quick and easy to throw together at the start the day.

Provided by Darshana Thacker

Categories     HarperCollins     Breakfast     Bean     Rice     Kale     Avocado     Lime Juice     Bell Pepper     Jalapeño     Quick and Healthy     Healthy     Quick & Easy     Vegetarian     Vegan     Wheat/Gluten-Free

Number Of Ingredients 12

1/2 yellow onion, cut into 1/4-inch dice (about 1 cup)
1 medium red bell pepper, cored, seeded, and cut into 1/2-inch dice (about 1 cup)
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 jalapeño pepper, seeded and minced (optional)
1/2 bunch kale, stems removed and discarded, leaves shredded (about 2 cups)
2 cups cooked short- or long-grain brown rice
1 (15-ounce) can black beans, rinsed and drained (about 1 1/2 cups)
3 tablespoons finely chopped fresh cilantro
Sea salt
1 avocado, cut into 1/2-inch dice
1 lime, cut into wedges

Steps:

  • Combine the onion, bell pepper, cumin, garlic powder, and jalapeño (if you’re using it) in a large sauté pan. Add 1/2 cup water and sauté the vegetables over medium heat for about 10 minutes, until they are tender, stirring occasionally and adding 1 to 2 more tablespoons water as needed to prevent the vegetables from sticking to the pan. Add the kale, rice, beans, and 1 cup water and cook over medium heat for 3 to 5 minutes, folding the ingredients, until the kale has wilted and the liquid has been absorbed.
  • Add half of the cilantro and salt to taste and stir to combine. Garnish with the remaining cilantro and serve with diced avocado on top and a lime wedge.

GALLO PINTO (COSTA RICAN BEANS AND RICE)



Gallo Pinto (Costa Rican Beans and Rice) image

I encountered this dish on a vacation to Costa Rica. They served it all over the country at breakfast. There is a sauce that they put on it that is very good. It is called Lizano. You can find it in a Latin American grocery.

Provided by Pneuma66

Categories     Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

16 ounces black beans (cooked, either fresh, dried, or canned are fine)
10 sprigs fresh cilantro (not dried)
1 onion (finely chopped)
1 cup sweet red pepper (or yellow. finely chopped)
2 cups cooked rice (I like to blend white and brown rice together)
1/2 teaspoon salt
2 tablespoons peanut oil (or similar oil)
1 cup chicken broth
2 tablespoons green chili sauce (Lizano Brand. optional, but really good)

Steps:

  • Fresh black beans are the best, but if you can't find them you can use either dried or canned. The recipe is good either way. If you use dried, follow the instructions on the bag to soak and cook them. If you use fresh beans, then place into saucepan, add water to one inch over the beans, salt them, and bring to a boil. Cover the pan with a lid, and reduce heat to a simmer until beans are soft (about 3 hours).
  • Finely chop the cilantro, onion, and sweet pepper.
  • Add 2 tablespoons oil to a large frying pan or wok. Add the rice, cilantro, onion, and sweet pepper and saute over medium flame for about 5 minutes. Add chicken broth, and saute for another few minutes until flavor absorbs into rice. Add the beans, saute together for a few minutes, and add fresh cilantro, and turn off heat.
  • Enjoy.

Nutrition Facts : Calories 322.3, Fat 7.9, SaturatedFat 1.4, Sodium 488.3, Carbohydrate 51.8, Fiber 8.8, Sugar 3.2, Protein 11.5

COSTA RICAN RICE AND BEANS (GALLO PINTO)



Costa Rican Rice and Beans (Gallo Pinto) image

This is traditionally a breakfast dish in Costa Rica, usually served with fried plantains and eggs (fried or scrambled) . But it's also commonly served as a lunch dish, usually topped with sour cream or pico de gallo (or sliced tomatoes). Many variations of this recipe exist, differing mostly in spice and pepper choice. For...

Provided by Vickie Parks

Categories     Other Breakfast

Time 25m

Number Of Ingredients 18

2 Tbsp canola oil
1 medium onion, finely chopped
1 small yellow bell pepper, finely chopped
1 sweet red pepper, finely chopped
2 clove garlic, minced
1/2 lime, juiced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground ginger
2 Tbsp salsa lizano (or worcestershire sauce can be used in a pinch, though salsa lizano is the better choice)
salt and pepper, to taste
3 cups cooked rice
2 cups cooked black beans, drained and rinsed (i used a 15-oz can, rinsed and drained)
1/3 cup fresh cilantro, chopped
OPTIONAL GARNISHES
sliced green onions
sour cream
pico de gallo, or fresh tomato slices

Steps:

  • 1. Heat the oil in a large skillet over medium heat. Add onion, bell pepper and sweet pepper, and sauté in the hot oil until soft, about 5 to 7 minutes.
  • 2. Add garlic and sauté for 2 to 3 minutes or until the onion is starting to turn a golden color.
  • 3. Stir in the lime juice, cumin, coriander, ginger, salsa lizano, salt and pepper. Then add the black beans, and rice, and cook until beans are heated through, about 10 minutes. Remove from heat and stir in the cilantro just before serving.
  • 4. Top each serving with sour cream or pica de gallo. Garnish with chopped green onion, and serve immediately while still hot.

COSTA RICAN GALLO PINTO ( BLACK BEANS & RICE)



Costa Rican Gallo Pinto ( Black Beans & Rice) image

Make and share this Costa Rican Gallo Pinto ( Black Beans & Rice) recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 17m

Yield 6 serving(s)

Number Of Ingredients 9

3 cups day old cooked rice
2 cups cooked black beans (canned are ok)
2 tablespoons onions, finely chopped
1 tablespoon sweet bell pepper, finely chopped
2 tablespoons coriander, finely chopped
3 strips bacon, chopped,cooked,drained & crumbled
1 tablespoon oil
1/2 tablespoon Worcestershire sauce
1/2 tablespoon Tabasco sauce (or more)

Steps:

  • Saute the onions& pepper in the oil.
  • Add beans& cook 2 minutes longer.
  • Add the rice& stir together, cook 3 minutes.
  • Add worcestershire, tabasco & coriander, mix well.
  • Garnish with bacon bits.
  • If you want garnish with sour cream.

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