Gallo pinto with rice, black beans, onion and peppers

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
  • 1 version

Country

Costa Rica

Cuisine

Central American

Servings

4 servings

Prep

10 min

Cook

20 min

Total

30 min

1 version

Makes 4 servings.

Use cooked day-old rice for the best loose texture.

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Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 4 servings

Version

Active version: Classic

Allergens & avoidances

0 compatible options

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 batch version is fully plant-based.

Version

  • Vegan

Contains

  • No listed allergens for this variant.

Ingredients

  • 500 g cooked white rice
  • 360 g cooked black beans
  • 120 ml bean cooking liquid or water
  • 100 g onion, finely chopped
  • 120 g red bell pepper, chopped
  • 2 garlic cloves
  • 20 ml neutral oil
  • 2 g ground cumin
  • 5 g fine salt
  • 8 g fresh cilantro

Cooking method

Pan

  1. Cook aromatics

    Cook onion, pepper and garlic in oil until soft.

  2. Add beans

    Add black beans, cooking liquid and cumin, then simmer for a few minutes.

  3. Add rice

    Fold in cooked rice and stir until heated through and evenly coated.

  4. Season

    Adjust salt and cook briefly until the mixture is cohesive but not wet.

  5. 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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