Country
Costa Rica
Costa Rica · Central American
Gallo Pinto
Rice and beans cooked together into a savory everyday dish with a simple, practical profile.
- Central American
- 30 min total time
- 4 base servings
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Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
No major allergens declaredThis variant declares no major allergens. Always check labels and possible traces.
Adaptation status
Servings:4 · Version:Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Rice and black beans cooked with onion, pepper, garlic and cumin.
This classic version is fully plant-based.
This version
- Classic
- Vegan
- Vegetarian
Version
Contains
Ingredients
- 500gcooked white rice
- 360gcooked black beans
- 120mlbean cooking liquid or water
- 100gonion, finely chopped
- 120gred bell pepper, chopped
- 2garlic cloves
- 20mlneutral oil
- 2gground cumin
- 5gfine salt
- 8gfresh cilantro
Cooking method
Pan
- Cook aromatics
Cook onion, pepper and garlic in oil until soft.
- Add beans
Add black beans, cooking liquid and cumin, then simmer for a few minutes.
- Add rice
Fold in cooked rice and stir until heated through and evenly coated.
- Season
Adjust salt and cook briefly until the mixture is cohesive but not wet.
- Serve
Finish with chopped cilantro and serve hot.
Frequently asked questions
Can I use canned beans?
Yes. Rinse them and reserve a little can liquid or use water for cooking.
What goes well with gallo pinto?
It works well with avocado, fresh salsa or a simple salad.
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