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How To Make Gallo Pinto

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How To Make Gallo Pinto
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A traditional central American dish, Gallo Pinto meaning 'spotted rooster' is actually meat-free. It's a tasty vegetarian dish containing rice, herbs, spices and beans. Enlarge A traditional central American dish, Gallo Pinto meaning 'spotted rooster' is actually meat-free. It's a tasty vegetarian dish containing rice, herbs, spices and beans.
Serves:
4 to 6
Preparation Time:
1 hour
Cooking Time:
25 minutes
Total Time:
1 hour 25 minutes

Step 1: You will need:

  • 400 g cooked rice
  • 400 g cooked black beans
  • 150 ml liquid reserved from cooking the black beans
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • ½ a green pepper, chopped
  • 1 tsp cumin powder
  • 1 tbsp Tabasco/ chilli sauce
  • 4 tbsp olive oil
  • 2 tbsp coriander, chopped
  • salt and pepper
  • 1 saucepan
  • 1 wooden spoon

Step 2: Fry the onions and peppers

Put the saucepan on a medium heat, add the oil and allow it to warm through. Once hot, add the onion and fry for a few minutes until it has gained a little colour, stirring occasionally. Add the garlic and the peppers and sweat them for a few more minutes.

Step 3: Add the remaining ingredients

Add the rice, beans, cumin, Tabasco or chilli sauce and season with salt and pepper. If you notice the mix is a little on the dry side, add a little of the liquid reserved from the cooked beans. Mix together well until thoroughly warmed through. Finally, add the coriander and mix it in.

Step 4: Complete and serve

Your Gallo Pinto is now ready to serve! If you want to make it non-vegetarian, try adding braised pork.
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Tips & Comments
  1. cavo

    Gallo Pinto is the version of a rice and beans dish made in Nicaragua. This recipe typically calls for small Central American red beans not black beans. Ticos (the nickname for Costa Ricans) make the version called Moros y Cristianos and their recipe does call for black beans. It is true that the dish Gallo Pinto is only a Nicaraguan dish but most central American and Caribbean countries have their unique versions of this amazing dish. and they call it unique names that reflect their local culture and history Enjoy!!

  2. sdkafhdlkngd

    Besides the onion, rice, and beans, the rest of the recipe is nothing like my host family (and community) in Costa Rica's recipe. Where's the achiote?

  3. foodlover123

    yes,I agree!This is an amazing web and helps alot.

  4. pupucat

    Gallo pinto from Costa Rica

  5. ntorres

    this site was intended to help people, not to make people fight! why is it that every time i click on a recipe most of the comments have nothing to do with title of the recipe? you people sure don't know how to appreciate things!i find most of these comments vulgar. to: everyone hello...! the title of the recipe is called:HOW TO MAKE GALLO PINTO;NOT, where is gallo pinto from?

  6. cherre

    delicioso y sencillo platillo, yo toda mi vida lo he disfrutado. Los felicito por la manera tan grafica y sencilla de presentar los platillos. Gracias, y los seguire consultando siempre.

  7. Anonymous

    I agree that although Gallo Pinto a traditional Central American dish, we have to give credit that it did orginate from NICARAGUA. Ok!

  8. silvee716

    que lindas las palabras de aqui. I wonder how old the people that are cursing here are. Very childish. Grow up people, this is a site to learn how to cook and is nice that p[eople take time to show each step, don't ruin it for everyone here.

  9. Anonymous

    Gallo Pinto is served all throughout Latin America, though different countries have different names for it. Cubans call it "congris", and in some parts of Nicaragua it is just called "arroz y frijoles". If you wanted to make this recipe a little more authentic try using coconut oil instead of the olive oil. Also, freshly cooked black beans will result in a darker, more tasty gallo pinto.

  10. Anonymous

    I had 8wks in Nicaragua and the only thing that 'sucks' are the mozzies. Gallo Pinto is delicious anywhere and ends up becoming the staple diet for Veggies too!