Kickstart your culinary adventure with our roundup of 19 Delicious Gallo Pinto Recipes Amazing! Perfect for home cooks looking to spice up their meal rotation, this collection celebrates the rich flavors and versatility of Gallo Pinto, a beloved comfort food. Whether you’re craving a quick weeknight dinner or a hearty weekend brunch, these recipes promise to delight your taste buds and inspire your next kitchen masterpiece. Dive in and discover your new favorite dish!
Traditional Costa Rican Gallo Pinto
Having spent a summer in Costa Rica, I fell in love with the simplicity and heartiness of Gallo Pinto, a staple breakfast dish that’s as vibrant as the country itself. Here’s how I bring a taste of the tropics to my kitchen, with a few personal twists along the way.
Ingredients
- For the rice: 2 cups cooked white rice (preferably day-old), 1 tbsp vegetable oil
- For the beans: 1 cup cooked black beans (canned is fine, drained and rinsed), 1/2 cup bean broth or water
- For the seasoning: 1 small onion (finely chopped), 1 red bell pepper (finely chopped), 2 cloves garlic (minced), 1 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp Lizano sauce (or Worcestershire sauce as a substitute)
- For serving: Fresh cilantro (chopped), 4 eggs (fried or scrambled), 4 corn tortillas (warmed)
Instructions
- Heat 1 tbsp vegetable oil in a large skillet over medium heat.
- Add the chopped onion and red bell pepper to the skillet, sautéing until soft, about 5 minutes.
- Stir in the minced garlic, ground cumin, salt, and black pepper, cooking for another minute until fragrant.
- Mix in the cooked black beans and bean broth, simmering for 5 minutes to blend the flavors.
- Add the day-old rice to the skillet, breaking up any clumps, and stir well to combine with the bean mixture.
- Pour in the Lizano sauce, stirring continuously for about 3 minutes until everything is evenly coated and heated through.
- Garnish with fresh cilantro before serving.
- Serve the Gallo Pinto hot with fried or scrambled eggs and warm corn tortillas on the side.
One bite of this Gallo Pinto and you’ll be transported to a Costa Rican morning, with its perfect balance of savory, slightly sweet, and earthy flavors. The texture is wonderfully hearty, with the rice and beans creating a satisfying base that’s elevated by the crispness of the bell peppers and the freshness of the cilantro. For an extra touch, top with a dollop of sour cream or a slice of avocado to add creaminess to each bite.
Nicaraguan Style Gallo Pinto
After my first trip to Nicaragua, I couldn’t get enough of their Gallo Pinto, a hearty and flavorful dish that’s become a staple in my kitchen. It’s the perfect blend of simplicity and taste, reminding me of sunny mornings and the vibrant streets of Managua.
Ingredients
- For the rice and beans:
- 2 cups cooked white rice (day-old works best)
- 1 cup cooked red beans (with a bit of their cooking liquid)
- For the seasoning:
- 1 small onion, finely chopped
- 1 bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1/2 tsp salt
Instructions
- Heat the vegetable oil in a large skillet over medium heat (about 350°F).
- Add the chopped onion and bell pepper to the skillet, sautéing until they’re soft and the onion is translucent, about 5 minutes.
- Stir in the minced garlic and ground cumin, cooking for another minute until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
- Add the cooked red beans along with a splash of their cooking liquid to the skillet, mashing some of the beans slightly to thicken the mixture.
- Mix in the cooked white rice, stirring well to combine everything evenly. Tip: Day-old rice absorbs the flavors better and gives the dish its signature texture.
- Season with salt, then let the Gallo Pinto cook undisturbed for a couple of minutes to develop a slight crust at the bottom. Tip: This crust adds a delightful crunch to the dish.
- Give everything one final stir, then remove from heat.
Serve this Nicaraguan-style Gallo Pinto with a side of fried plantains and a dollop of sour cream for a truly authentic experience. The combination of fluffy rice, creamy beans, and the slight crunch from the crust makes every bite a delight.
Gallo Pinto with Fried Eggs
Sometimes, the simplest dishes bring the most comfort, and that’s exactly what Gallo Pinto with Fried Eggs does for me. It’s a dish that reminds me of lazy weekend mornings, where the aroma of rice and beans frying together fills the kitchen, promising a hearty start to the day.
Ingredients
- For the Gallo Pinto:
- 2 cups cooked white rice
- 1 cup cooked black beans, drained
- 1 small onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1/2 tsp salt
- For the Fried Eggs:
- 4 large eggs
- 1 tbsp butter
- Salt to taste
Instructions
- Heat the vegetable oil in a large skillet over medium heat (350°F).
- Add the chopped onion and red bell pepper to the skillet, sautéing until they’re soft and translucent, about 5 minutes.
- Stir in the minced garlic and ground cumin, cooking for another minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
- Mix in the cooked rice and black beans, stirring well to combine all the ingredients. Cook for about 5 minutes, allowing the flavors to meld. Tip: Press the rice down with the back of your spoon to get a slightly crispy bottom layer.
- Season with salt, then remove the Gallo Pinto from the skillet and keep warm.
- In the same skillet, melt the butter over medium heat. Crack the eggs into the skillet, cooking them to your preferred doneness. Tip: For sunny-side-up eggs, cover the skillet with a lid for the last minute to set the whites without flipping.
- Season the eggs with a pinch of salt.
Delight in the contrast of the creamy yolks against the savory, slightly crispy Gallo Pinto. Serve it with a side of fresh avocado slices or a dollop of sour cream for an extra layer of flavor.
Vegetarian Gallo Pinto
Last weekend, I stumbled upon a dish that’s as vibrant as it is comforting—Vegetarian Gallo Pinto. It’s a Costa Rican staple that I’ve tweaked to fit my meat-free lifestyle, and let me tell you, it’s a game-changer for busy weeknights.
Ingredients
- For the rice:
- 2 cups cooked white rice (preferably day-old)
- 1 tbsp olive oil
- For the beans and veggies:
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt to taste
- For garnish:
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Heat olive oil in a large skillet over medium heat (350°F).
- Add diced onion and red bell pepper to the skillet. Sauté for 5 minutes until softened.
- Stir in minced garlic, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.
- Add black beans to the skillet. Cook for 3 minutes, stirring occasionally.
- Gently fold in the cooked rice, ensuring it’s well mixed with the bean and veggie mixture. Cook for another 5 minutes.
- Season with salt to taste, then remove from heat.
- Garnish with fresh cilantro and serve with lime wedges on the side.
This Vegetarian Gallo Pinto is a delightful mix of textures—creamy beans, fluffy rice, and a slight crunch from the veggies. The smokiness from the paprika adds depth, making it a hearty dish that’s perfect for topping with avocado or a fried egg for extra richness.
Gallo Pinto with Avocado Slices
Perfect for a hearty breakfast or a light dinner, Gallo Pinto with Avocado Slices is a dish that brings a taste of Costa Rica to your table. I first fell in love with this simple yet flavorful dish during a trip to San José, and it’s been a staple in my kitchen ever since. The combination of rice, beans, and spices, topped with creamy avocado, is unbeatable.
Ingredients
- For the Gallo Pinto:
- 2 cups cooked white rice
- 1 cup cooked black beans
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- For serving:
- 1 ripe avocado, sliced
- Fresh cilantro, chopped (optional)
Instructions
- Heat the vegetable oil in a large skillet over medium heat (350°F).
- Add the onion and red bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- Stir in the garlic, cumin, salt, and black pepper. Cook for 1 minute until fragrant.
- Add the cooked rice and black beans to the skillet. Mix well to combine all the ingredients.
- Cook the mixture, stirring occasionally, for about 10 minutes, allowing the flavors to meld together. Tip: For a crispier texture, let the rice sit undisturbed for a couple of minutes before stirring.
- While the Gallo Pinto is cooking, slice the avocado. Tip: To prevent browning, squeeze a little lime juice over the avocado slices.
- Serve the Gallo Pinto hot, topped with avocado slices and sprinkled with fresh cilantro if desired. Tip: For an extra kick, serve with a side of hot sauce or salsa.
With its comforting warmth and vibrant flavors, this Gallo Pinto with Avocado Slices is a dish that’s sure to please. The creamy avocado adds a luxurious texture that contrasts beautifully with the hearty rice and beans. Try serving it with a fried egg on top for an even more satisfying meal.
Spicy Gallo Pinto with Chorizo
Remember those mornings when you crave something hearty, spicy, and utterly satisfying? That’s exactly how I felt when I first whipped up this Spicy Gallo Pinto with Chorizo. It’s a dish that brings the heat and the heart, perfect for shaking off the chill of a lazy morning or fueling up for a busy day ahead.
Ingredients
- For the base:
- 1 cup long-grain white rice
- 1 cup black beans, cooked
- 2 tbsp olive oil
- For the chorizo mix:
- 1/2 lb chorizo, casing removed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- For the spicy kick:
- 1 jalapeño, seeded and diced
- 1 tbsp hot sauce
Instructions
- Rinse the rice under cold water until the water runs clear, then cook according to package instructions. Tip: Letting the rice sit for 5 minutes after cooking fluffs it up perfectly.
- Heat olive oil in a large skillet over medium heat. Add the chorizo, breaking it apart with a spoon, and cook until browned, about 5 minutes.
- Add the onion, garlic, cumin, and smoked paprika to the skillet. Cook until the onions are translucent, about 3 minutes, stirring occasionally.
- Stir in the cooked rice, black beans, jalapeño, and hot sauce. Cook for another 5 minutes, allowing the flavors to meld. Tip: If the mixture seems dry, a splash of chicken broth can add moisture without diluting the flavors.
- Serve hot, garnished with fresh cilantro or avocado slices for a creamy contrast. Tip: A squeeze of lime juice just before serving brightens the entire dish.
Makes you wonder how something so simple can pack such a punch, right? The Spicy Gallo Pinto with Chorizo is a symphony of textures—creamy beans, chewy rice, and crispy chorizo—all brought together by a bold, spicy flavor profile. Try serving it with a fried egg on top for an extra layer of decadence.
Gallo Pinto with Plantains
Every morning, I find myself craving something hearty and flavorful to kickstart my day, and nothing does the trick quite like Gallo Pinto with Plantains. This dish, a staple in my kitchen, combines the comforting textures of rice and beans with the sweet, caramelized goodness of plantains, creating a symphony of flavors that’s both nourishing and indulgent.
Ingredients
- For the Gallo Pinto:
- 2 cups cooked white rice
- 1 cup cooked black beans
- 1 small onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp salt
- For the Plantains:
- 2 ripe plantains, peeled and sliced diagonally
- 2 tbsp vegetable oil
- 1/4 tsp salt
Instructions
- Heat 2 tbsp vegetable oil in a large skillet over medium heat (350°F). Add the onion, red bell pepper, and garlic, sautéing until soft, about 5 minutes.
- Stir in the ground cumin and salt, cooking for another minute until fragrant.
- Add the cooked rice and black beans to the skillet, mixing well to combine. Cook for 5-7 minutes, stirring occasionally, until everything is heated through and the flavors meld together.
- In a separate skillet, heat 2 tbsp vegetable oil over medium heat. Add the plantain slices in a single layer, frying for 2-3 minutes on each side until golden brown and caramelized. Sprinkle with salt while still hot.
- Serve the Gallo Pinto hot, topped with the caramelized plantains. For an extra touch, garnish with fresh cilantro or a squeeze of lime juice.
One bite of this Gallo Pinto with Plantains, and you’ll be transported to a tropical paradise. The creamy beans and fluffy rice perfectly complement the crispy, sweet plantains, making every forkful a delightful contrast of textures and flavors. Try serving it with a fried egg on top for a breakfast that’s truly unforgettable.
Gallo Pinto Breakfast Burrito
Finally, a breakfast burrito that combines the heartiness of Gallo Pinto with the convenience of a handheld meal. I stumbled upon this combo during a lazy Sunday morning when I wanted something filling yet easy to eat on the go. It’s become a staple in my house, especially when we have leftover rice and beans from the night before.
Ingredients
- For the Gallo Pinto:
- 2 cups cooked white rice
- 1 cup cooked black beans
- 1 tbsp vegetable oil
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 tsp ground cumin
- 1/2 tsp salt
- For the burrito:
- 4 large flour tortillas
- 4 large eggs
- 1/2 cup shredded cheddar cheese
- 1/2 cup salsa
- 1 tbsp butter
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the diced onion and bell pepper to the skillet, sautéing until soft, about 5 minutes.
- Stir in the cooked rice, black beans, cumin, and salt, mixing well to combine. Cook for another 5 minutes, allowing the flavors to meld. Tip: For extra flavor, let the Gallo Pinto sit for a few minutes off the heat before assembling the burritos.
- In a separate skillet, melt the butter over medium heat and scramble the eggs until just set, about 3 minutes. Tip: Don’t overcook the eggs; they’ll continue to cook when wrapped in the burrito.
- Warm the flour tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
- Divide the Gallo Pinto, scrambled eggs, cheese, and salsa evenly among the tortillas, placing the fillings in the center of each.
- Fold the sides of the tortillas over the filling, then roll up tightly from the bottom. Tip: If you’re taking these to go, wrap them in foil to keep them warm and hold their shape.
This Gallo Pinto Breakfast Burrito is a delightful mix of textures, from the creamy beans to the fluffy eggs, all wrapped in a soft tortilla. Try serving it with a side of avocado slices or a dollop of sour cream for an extra layer of flavor.
Gallo Pinto with Black Beans
How many times have I found myself standing in the kitchen at dawn, craving something hearty yet simple? Gallo Pinto with Black Beans is my go-to answer, a dish that’s as nourishing as it is comforting. It’s a staple in my home, especially on those mornings when I need a quick yet satisfying meal to start the day.
Ingredients
- For the rice: 2 cups cooked white rice, 1 tbsp vegetable oil
- For the beans: 1 can (15 oz) black beans, drained and rinsed, 1/2 cup diced onion, 1/2 cup diced bell pepper, 2 cloves garlic minced, 1 tbsp vegetable oil
- For seasoning: 1 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp Worcestershire sauce
Instructions
- Heat 1 tbsp vegetable oil in a large skillet over medium heat (350°F).
- Add the diced onion and bell pepper to the skillet, sautéing until they’re soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Mix in the black beans, cumin, salt, black pepper, and Worcestershire sauce, stirring well to combine all the ingredients.
- Let the bean mixture simmer for 5 minutes, allowing the flavors to meld together.
- Add the cooked white rice to the skillet, mixing thoroughly with the bean mixture.
- Cook for an additional 5 minutes, stirring occasionally, until everything is heated through.
- Tip: For a crispier texture, let the rice sit undisturbed for a couple of minutes before stirring.
- Tip: If the mixture seems too dry, a splash of vegetable broth can add moisture without making it soggy.
- Tip: Garnish with fresh cilantro or a squeeze of lime juice for an extra burst of flavor.
Just like that, you’ve got a plate of Gallo Pinto that’s bursting with flavors and textures. The rice is perfectly fluffy, the beans are tender, and the spices bring everything together beautifully. Serve it with a fried egg on top for a breakfast that’ll keep you full till lunch.
Gallo Pinto with Red Beans
Nothing brings back memories of my Costa Rican adventures like a hearty plate of Gallo Pinto with Red Beans. It’s a dish that’s as vibrant as the country itself, combining simple ingredients into something truly magical. I love how the red beans add a pop of color and a creamy texture that’s just irresistible.
Ingredients
- For the beans:
- 2 cups cooked red beans
- 1 tbsp vegetable oil
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp salt
- For the rice:
- 2 cups cooked white rice
- 1 tbsp vegetable oil
- 1/2 tsp salt
- For serving:
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the onion and bell pepper, sautéing until soft, about 5 minutes.
- Add the minced garlic and cumin to the skillet, stirring constantly for about 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
- Stir in the cooked red beans and salt, mixing well to combine. Let the mixture simmer for 5 minutes, allowing the flavors to meld.
- In a separate pan, heat 1 tbsp vegetable oil over medium heat. Add the cooked white rice and salt, stirring to warm through and slightly crisp, about 3 minutes. Tip: For extra flavor, use day-old rice that’s been refrigerated.
- Combine the bean mixture with the rice in the skillet, stirring gently to mix without mashing the beans. Cook together for another 2 minutes. Tip: If the mixture seems dry, add a splash of water or bean cooking liquid to moisten.
- Remove from heat and garnish with fresh cilantro and lime wedges before serving.
Out of the skillet, this Gallo Pinto boasts a delightful contrast of textures—creamy beans nestled in fluffy, slightly crispy rice. The lime’s acidity brightens the dish, making it a perfect breakfast or brunch option. Try topping it with a fried egg for an extra layer of deliciousness.
Gallo Pinto with Coconut Milk
Remember those lazy Sunday mornings when you crave something hearty yet simple? That’s exactly how I stumbled upon this Gallo Pinto with Coconut Milk recipe, a twist on the classic that brings a creamy, tropical vibe to your breakfast table.
Ingredients
- For the rice and beans:
- 2 cups cooked white rice
- 1 cup cooked black beans
- 1 tbsp olive oil
- For the coconut sauce:
- 1 cup coconut milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp salt
- For garnish:
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Heat olive oil in a large skillet over medium heat (350°F).
- Add the chopped onion and minced garlic to the skillet, sautéing until translucent, about 3 minutes.
- Stir in the ground cumin and salt, cooking for another minute until fragrant.
- Pour in the coconut milk, bringing the mixture to a gentle simmer. Let it cook for 5 minutes, stirring occasionally.
- Add the cooked rice and black beans to the skillet, mixing well to ensure everything is coated in the coconut sauce.
- Continue to cook for another 5 minutes, allowing the flavors to meld together. Tip: If the mixture seems too dry, add a splash of water or more coconut milk.
- Remove from heat and let it sit covered for 2 minutes before serving. Tip: This resting time allows the rice to absorb any remaining liquid, enhancing the texture.
- Garnish with fresh cilantro and serve with lime wedges on the side. Tip: A squeeze of lime right before eating brightens up the dish beautifully.
Unbelievably creamy with a hint of sweetness from the coconut milk, this Gallo Pinto is a comforting dish that pairs wonderfully with a fried egg on top or alongside some crispy plantains for a complete meal.
Gallo Pinto with Shrimp
Last weekend, I found myself craving something that reminded me of my trip to Costa Rica, where I first fell in love with Gallo Pinto. This time, I decided to give it a twist by adding shrimp, making it a perfect dish for a summer evening. The combination of flavors is just unreal, and it’s surprisingly easy to make!
Ingredients
- For the rice: 2 cups cooked white rice, 1 tbsp olive oil
- For the beans: 1 can black beans (15 oz), drained and rinsed, 1/2 cup diced onion, 1/2 cup diced bell pepper, 2 minced garlic cloves, 1 tbsp olive oil
- For the shrimp: 1 lb shrimp, peeled and deveined, 1 tbsp olive oil, 1 tsp paprika, 1/2 tsp cumin, salt to taste
- For garnish: Fresh cilantro, lime wedges
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, sautéing until soft, about 5 minutes.
- Add the black beans to the skillet, stirring to combine with the vegetables. Cook for another 3 minutes, then set aside.
- In the same skillet, heat another tbsp of olive oil over medium-high heat. Season the shrimp with paprika, cumin, and salt, then add to the skillet. Cook for 2-3 minutes per side until pink and opaque.
- Add the cooked rice to the skillet with the beans and vegetables, stirring well to combine. Cook for an additional 2 minutes to let the flavors meld.
- Finally, mix in the cooked shrimp, giving everything a good stir to distribute evenly.
Just like that, you’ve got a dish that’s bursting with flavor and texture—the rice is perfectly fluffy, the beans add a creamy contrast, and the shrimp bring a delightful pop of sweetness. Serve it with a sprinkle of fresh cilantro and a squeeze of lime for that extra zing!
Gallo Pinto with Chicken
Yesterday, as I was rummaging through my fridge for breakfast inspiration, I stumbled upon some leftover rice and chicken. It reminded me of my trip to Costa Rica, where I fell in love with Gallo Pinto. So, I decided to whip up a quick Gallo Pinto with Chicken, adding my own little twist to it.
Ingredients
- For the Gallo Pinto:
- 2 cups cooked white rice
- 1 cup cooked black beans, drained
- 1 tbsp vegetable oil
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp salt
- For the Chicken:
- 1 cup shredded cooked chicken
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/4 tsp black pepper
Instructions
- Heat vegetable oil in a large skillet over medium heat (350°F).
- Add diced onion and bell pepper to the skillet, sautéing until soft, about 5 minutes.
- Stir in minced garlic, ground cumin, and salt, cooking for another minute until fragrant.
- Mix in cooked rice and black beans, stirring well to combine all ingredients evenly.
- Let the mixture cook undisturbed for 2 minutes to allow the bottom to crisp slightly, then stir again.
- In a separate pan, heat olive oil over medium heat and add shredded chicken, paprika, and black pepper, stirring until the chicken is heated through and lightly browned, about 3 minutes.
- Combine the chicken with the rice and bean mixture, stirring gently to mix.
- Cook everything together for an additional 2 minutes to let the flavors meld.
Every bite of this Gallo Pinto with Chicken is a delightful mix of textures, from the creamy beans to the slightly crispy rice. The spices bring a warm depth of flavor, making it a comforting dish any time of day. Serve it with a side of avocado slices or a fried egg on top for an extra layer of deliciousness.
Gallo Pinto with Beef
Waking up to the aroma of Gallo Pinto with Beef simmering on the stove is one of my favorite ways to start the day. This dish, a hearty blend of rice, beans, and tender beef, is a staple in my kitchen, especially when I’m craving something comforting yet packed with flavor. I love how the spices meld together, creating a dish that’s both familiar and exciting.
Ingredients
- For the beef:
- 1 lb beef chuck, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the rice and beans:
- 2 cups cooked white rice
- 1 cup cooked black beans
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp paprika
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the beef cubes, salt, and pepper. Sear the beef until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure a good sear.
- Reduce the heat to medium. Add the diced onion, bell pepper, and minced garlic to the skillet. Cook until the vegetables are soft, about 3 minutes.
- Stir in the cooked rice, black beans, cumin, and paprika. Mix well to combine all the ingredients. Cook for another 5 minutes, stirring occasionally. Tip: If the mixture seems dry, add a splash of water or broth to moisten it.
- Once everything is heated through and the flavors have melded, remove from heat. Tip: Let the dish sit for a couple of minutes before serving to allow the flavors to deepen.
Nothing beats the satisfying texture of tender beef paired with the creamy beans and fluffy rice in this Gallo Pinto with Beef. Serve it with a side of avocado slices or a dollop of sour cream for an extra layer of richness. It’s a dish that’s sure to warm you up from the inside out.
Gallo Pinto with Pork
Waking up to the aroma of Gallo Pinto with Pork simmering on the stove is one of my favorite weekend rituals. This dish, a hearty blend of rice, beans, and succulent pork, is my go-to for feeding a crowd or just treating myself to something special.
Ingredients
- For the pork:
- 1 lb pork shoulder, cubed
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the Gallo Pinto:
- 2 cups cooked white rice
- 1 cup cooked black beans
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp salt
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the pork cubes, salt, and pepper. Cook until the pork is browned on all sides, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure each piece gets a nice sear.
- Reduce the heat to medium. Add the diced onion, bell pepper, and minced garlic to the skillet with the pork. Sauté until the vegetables are soft, about 3 minutes.
- Stir in the cooked rice, black beans, cumin, and 1/2 tsp salt. Mix well to combine all the ingredients. Tip: Let the mixture sit for a minute before stirring to get a slight crisp on the rice.
- Continue to cook, stirring occasionally, until everything is heated through, about 5 minutes. Tip: If the mixture seems dry, add a splash of water or broth to moisten it.
Rich in flavors and textures, this Gallo Pinto with Pork is a comforting dish that’s perfect for any meal of the day. Serve it with a side of avocado slices or a fried egg on top for an extra touch of indulgence.
Gallo Pinto with Cheese
Every morning, I find myself reaching for the same comforting dish that reminds me of my travels to Costa Rica—Gallo Pinto with Cheese. It’s a simple yet flavorful combination that brings a little sunshine to my breakfast table, and today, I’m sharing my go-to recipe with you.
Ingredients
- For the Gallo Pinto:
- 2 cups cooked white rice
- 1 cup cooked black beans, drained and rinsed
- 1/2 cup diced onion
- 1/4 cup chopped cilantro
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1/2 tsp salt
- For the Cheese Topping:
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup crumbled queso fresco
Instructions
- Heat the vegetable oil in a large skillet over medium heat (350°F).
- Add the diced onion to the skillet and sauté until translucent, about 3 minutes.
- Stir in the ground cumin and salt, cooking for another minute until fragrant.
- Add the cooked black beans to the skillet, mixing well with the onions and spices.
- Gently fold in the cooked white rice, ensuring everything is evenly combined.
- Let the mixture cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
- Sprinkle the chopped cilantro over the Gallo Pinto and give it one final stir.
- Transfer the Gallo Pinto to a serving dish and top with the shredded Monterey Jack and crumbled queso fresco.
- Place under a broiler set to high (450°F) for 2-3 minutes, or until the cheese is melted and slightly golden.
Kindly note how the cheese melts into the warm rice and beans, creating a creamy texture that contrasts beautifully with the slight crunch of the onions. Serve this dish with a side of fried plantains or a fresh avocado slice for an extra touch of indulgence.
Gallo Pinto with Sour Cream
Gallo Pinto with Sour Cream is a dish that takes me back to my first breakfast in Costa Rica, where the vibrant flavors and simple ingredients made a lasting impression. I’ve since made it a staple in my kitchen, especially on lazy weekend mornings when I crave something hearty yet easy to whip up.
Ingredients
- For the Gallo Pinto:
- 2 cups cooked white rice
- 1 cup cooked black beans, drained
- 1 small onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1/2 tsp salt
- For serving:
- 1/2 cup sour cream
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the vegetable oil in a large skillet over medium heat (350°F).
- Add the chopped onion and red bell pepper to the skillet, sautéing until they’re soft and the onion is translucent, about 5 minutes.
- Stir in the minced garlic and ground cumin, cooking for another minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
- Add the cooked black beans to the skillet, mixing well with the vegetables. Cook for 2 minutes to let the flavors meld.
- Gently fold in the cooked white rice, ensuring it’s evenly coated with the bean and vegetable mixture. Cook for another 5 minutes, stirring occasionally. Tip: If the mixture seems dry, a splash of water can help loosen it up.
- Season with salt, adjusting according to your preference, but remember the sour cream will add a creamy tanginess later.
- Remove from heat and divide the Gallo Pinto among plates. Top each serving with a dollop of sour cream and a sprinkle of fresh cilantro. Tip: For an extra kick, serve with a side of hot sauce or sliced avocado.
Rich in flavors and textures, this Gallo Pinto with Sour Cream offers a delightful contrast between the creamy topping and the hearty, spiced rice and beans. It’s perfect as is, but for a twist, try wrapping it in a warm tortilla for a portable breakfast burrito.
Gallo Pinto with Fresh Cilantro
Growing up in a household where breakfast was the most important meal of the day, I’ve always been on the lookout for dishes that pack a punch of flavor and energy to start the morning right. That’s how I stumbled upon Gallo Pinto, a vibrant Costa Rican staple that’s as nutritious as it is delicious, especially when topped with fresh cilantro for that extra zing.
Ingredients
- For the rice: 2 cups cooked white rice (preferably day-old), 1 tbsp vegetable oil
- For the beans: 1 can (15 oz) black beans, drained and rinsed, 1/2 cup chicken broth
- For the seasoning: 1 small onion finely chopped, 1 red bell pepper finely chopped, 2 cloves garlic minced, 1 tsp ground cumin, 1/2 tsp salt
- For garnish: 1/4 cup fresh cilantro chopped, 4 lime wedges
Instructions
- Heat 1 tbsp vegetable oil in a large skillet over medium heat (350°F).
- Add the chopped onion and red bell pepper to the skillet, sautéing until they’re soft and translucent, about 5 minutes.
- Stir in the minced garlic, ground cumin, and salt, cooking for another minute until fragrant. Tip: Toasting the spices slightly enhances their flavor.
- Add the drained black beans and chicken broth to the skillet, simmering for 5 minutes to allow the flavors to meld.
- Gently fold in the cooked white rice, ensuring it’s evenly coated with the bean mixture. Cook for an additional 5 minutes, stirring occasionally. Tip: Using day-old rice prevents the dish from becoming mushy.
- Remove from heat and stir in half of the chopped cilantro. Tip: Adding cilantro at the end preserves its fresh flavor and vibrant color.
- Serve hot, garnished with the remaining cilantro and lime wedges on the side for squeezing over.
Perfectly balanced between hearty and light, this Gallo Pinto boasts a delightful mix of textures—from the creamy beans to the fluffy rice—and a burst of freshness from the cilantro. Try serving it with a fried egg on top for a breakfast that’ll keep you fueled till lunch.
Gallo Pinto with Lime Wedges
Finally, a dish that brings the vibrant flavors of Costa Rica right to your kitchen! Gallo Pinto with Lime Wedges is my go-to breakfast when I’m craving something hearty yet refreshing. It’s a simple, flavorful dish that reminds me of my travels, and I love how the lime adds a zesty kick to the savory rice and beans.
Ingredients
- For the rice:
- 2 cups cooked white rice (day-old works best)
- 1 tbsp vegetable oil
- For the beans:
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- 1 tsp ground cumin
- 1/2 tsp salt
- For serving:
- Lime wedges
- Fresh cilantro, chopped (optional)
Instructions
- Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the onion and bell pepper, sautéing until soft, about 5 minutes.
- Add the minced garlic and cumin to the skillet, stirring for about 30 seconds until fragrant.
- Mix in the black beans and salt, cooking for another 2 minutes to blend the flavors.
- Add the cooked rice to the skillet, stirring well to combine with the bean mixture. Cook for 5-7 minutes, until the rice is heated through and slightly crispy.
- Serve hot, garnished with lime wedges and optional cilantro for extra freshness.
Now, the texture of this Gallo Pinto is wonderfully hearty with a slight crispiness from the rice, while the lime wedges add a bright, tangy contrast. Try serving it with a side of fried eggs for a complete breakfast that’s bursting with flavor!
Conclusion
Concluding our culinary journey, these 19 Gallo Pinto recipes showcase the versatility and rich flavors of this beloved dish. Whether you’re a seasoned cook or trying it for the first time, there’s a recipe here to delight your taste buds. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover.
