Gallo Pinto | How to make Gallo Pinto

By Amentha Marques  |  11th Jun 2016  |  
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  • Gallo Pinto, How to make Gallo Pinto
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

1

0





About Gallo Pinto Recipe

This is a staple CostaRican breakfast made with leftover rice & black beans. The Costa Ricans enjoy it with scrambled eggs.

Gallo Pinto is a popular aromatic and delicious dish. You can try making this amazing Gallo Pinto in your kitchen. This recipe requires 10 minutes for preparation and 15 minutes to cook. The Gallo Pinto by Amentha Marques has detailed steps with pictures so you can easily learn how to cook Gallo Pinto at home without any difficulty. Gallo Pinto is enjoyed by everyone and can be served on special occasions. The flavours of the Gallo Pinto would satiate your taste buds. You must try making Gallo Pinto this weekend. Share your Gallo Pinto cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Amentha Marques for inputs. In case you have any queries for Gallo Pinto you can comment on the recipe page to connect with the Amentha Marques. You can also rate the Gallo Pinto and give feedback.

Gallo Pinto

Ingredients to make Gallo Pinto

  • 2 tablespoons olive oil
  • 1 tbsp of butter
  • 1 red / yellow or green bell pepper, chopped.
  • 1 medium sized onion, finely chopped
  • 1 tomato. Deseeded & remove the pulp. Finely chopped.
  • 2-3 cloves garlic, finely chopped.
  • 1 can black beans or 2 cups cooked black beans.pls retain the water.
  • Vegatable stock.( use a veg cube)
  • 2-3 cups cooked rice, preferably leftover rice.
  • 2 tbsp chopped fresh parsley & corriander.
  • 1 tsp salt.

How to make Gallo Pinto

  1. Heat olive oil in a large pan over medium-heat. Sauté chopped bell pepper , garlic & onions.
  2. Add black beans, the reserved cooking liquid, make sure it's all mixed well enough and simmer for 5 minutes.
  3. At this stage you can add the veg stock .
  4. Let this simmer to a thick consistency then stir in cooked rice and cook until heated through and most of the liquid is absorbed, but not dry, about 3-5 minutes.
  5. Add the seasoning and tomato.
  6. Finally garnish with chopped parsley ,coriander & a dollop of butter.

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