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Gallo Pinto, a rice and black bean dish with red bell pepper and fresh cilantro.

Gallo Pinto

Lori Mauer
Stir up this 25-minute Gallo Pinto recipe! This vibrant Costa Rican rice & beans dish is naturally vegan & perfect for a quick breakfast or dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Costa Rican, Nicaraguan
Servings 6
Calories 237 kcal

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 small red bell pepper chopped
  • 1 celery rib finely diced
  • 1 small yellow onion chopped
  • 3 garlic cloves minced
  • 2 cups cooked black beans with some of the liquid reserved
  • 1/4 cup Costa Rican-style sauce such as Salsa Lizano (or a similar tangy sauce)
  • 3 cups cooked white rice preferably day-old
  • 3 tablespoons chopped fresh cilantro
  • Salt and pepper to taste

Instructions
 

  • Heat the vegetable oil in a large skillet over medium heat. Add the chopped red bell pepper, celery, and yellow onion. Cook for about 5 minutes until the vegetables are softened.
    Cooking chopped red bell pepper, celery, and onion for Gallo Pinto.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
    Stirring minced garlic into diced red bell pepper, celery, and onion in a skillet for Gallo Pinto.
  • Add the black beans with some of their liquid and the Costa Rican-style sauce to the skillet.
    Mixing black beans and vegetables for Gallo Pinto.
  • Allow it to simmer for 5 minutes so the flavors meld and the sauce thickens slightly. Gently fold in the day-old rice and cook for another 3-5 minutes until heated through.
    Gallo Pinto with black beans, rice, and chopped vegetables.
  • Stir in the chopped cilantro and season with salt and pepper to taste. Serve warm, optionally paired with scrambled or fried eggs or a side of tortillas.
    Stirring chopped cilantro into Gallo Pinto with black beans and rice in a skillet.

Nutrition

Calories: 237kcalCarbohydrates: 40gProtein: 8gFat: 5gSaturated Fat: 1gSodium: 52mgFiber: 6g
Keyword Gallo Pinto
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