Gallo Pinto

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Cuisine
    • Costa Rica
  • Course
    • Appetizer
    • Main Course
    • Salad
    • Snack
  • Suitable for Diet
    • Vegan
    • Vegetarian


  • 2 tablespoons olive oil
  • 1 small onion, chopped (about 3/4 cup)
  • 2 teaspoons minced garlic, as you like
  • Green or red bell peppers, if you like–chop them up
  • 2 cups drained and rinsed canned black beans, or soak and cook dry beans
  • 1+ cup water or chicken broth
  • 1½ cups long-grain white rice, cooked and drained (about 3 cups cooked rice)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons packed fresh cilantro leaves, chopped
  • Up to 2 teaspoons seeded and minced jalapeño or habanero chili, optional
  • Salsa, optional



Warm the oil in a large saucepan set over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1-2 minutes. If using bell peppers, add them now, too.


Pour in the beans and 1 cup water. Raise the heat to medium-high and bring to a full simmer, stirring gently to keep the beans intact. Gently stir in the rice, salt and pepper until combined and hot, about 2 minutes. Stir in the cilantro, chili, and salsa, if desired, before serving.


Write A Comment

Habits of The Healthiest People in The World and The KEY Discovery to Help Resist Aging
Download The Report Now​

We hate SPAM and promise to keep your email address safe. Here’s our privacy policy.