Gallo Pinto (Beans and Rice)

  • UnicornFigurine Posted: 01/25/09
    Worthy of a Special Occasion

    This recipe was pretty good, but it did require some modification. Although the ingredients are fresh and they make for a light, healthy meal, I found it turned out quite bland. I ended up adding some chilies in oil to spice this recipe up. That said, I will make this again (my spicy version).

  • LatinFoodie Posted: 12/08/10
    Worthy of a Special Occasion

    I like the recipe but would use Salsa Lizano Sauce to provide more authenticity. I can't get it around here so I just order it online. You can get it at a reasonable price at

  • EllenDeller Posted: 09/04/11
    Worthy of a Special Occasion

    Really delicious dish, which I served with fried plantains and steamed spinach. I amped the flavor some by cooking the rice in chicken broth instead of water and putting a 1/2 inch stick of cinnamon & about 1 TB of ginger in the cooking water along with the bay leaf. Also added another 1 TB of chopped ginger to the bean mixture, along with a splash of lime. Leftovers are great wrapped up in a tortilla. And this dish is pretty, too! Made the tamarind sauce, and while it's delicious, the recipe for it makes an awful lot. Now I have to figure out what to do with the leftover sauce. I'd cut the sauce by a third.

  • marybu Posted: 09/30/12
    Worthy of a Special Occasion

    I lived in Costa Rica and learned to make this dish from the ticans. It is typically made with leftover rice. Served with sliced french bread and sour cream to dip the bread in. You could top it off with a mild pico de gallo and compliment with Salsa Lizano (a vegetable sauce made in Costa Rica). It is also good with plantains sliced lengthwise and fried in butter. Delicious breakfast dish! My experience there taught me that the costa ricans love flavor. Not necessarily hot/spicey.


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