Gallo Pinto (Beans and Rice)

Gallo Pinto (Beans and Rice) Recipe
Photo: Howard L. Puckett; Styling: Cindy Manning Barr
This classic dish is breakfast fare in Costa Rica, but in the States it's definitely for the main course.


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 136
Caloriesfromfat 20 %
Fat 2.9 g
Satfat 0.5 g
Monofat 0.7 g
Polyfat 1.3 g
Protein 5.2 g
Carbohydrate 23.7 g
Fiber 3.1 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 310 mg
Calcium 38 mg


2 cups water
1/4 teaspoon salt
3 bay leaves
1 cup uncooked long-grain parboiled rice
1 tablespoon vegetable oil
1 cup chopped sweet onion
3/4 cup chopped red bell pepper
3/4 cup chopped yellow bell pepper
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, chopped
1/3 cup chopped fresh cilantro
1 (15-ounce) can black beans, drained
Bottled Pickapeppa sauce


Combine the first 3 ingredients in a medium saucepan, and bring to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard the bay leaves. Set rice aside.

Heat oil in a large nonstick skillet over medium heat. Add onion and next 6 ingredients (onion through garlic); sauté 5 minutes or until tender. Add rice, cilantro, and beans, and cook 3 minutes or until thoroughly heated, stirring occasionally. Serve with Tangy Tamarind Sauce or Pickapeppa sauce.

Greg Patent,

Cooking Light

April 1995
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