Gallo Pinto | How to make Gallo Pinto

By Amentha Marques  |  11th Jun 2016  |  
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  • Gallo Pinto, How to make Gallo Pinto
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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, a succulent delicacy which is famous all over the world. Gallo Pinto is one dish which makes its accompaniments tastier. With the overflow of flavours, Gallo Pinto has always been everyone's favourite. This recipe by Amentha Marques is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Gallo Pinto, just the perfect situation when you realise that you need to know how to make the perfect Gallo Pinto. So, at that time you can try out this delicious recipe by Amentha Marques. The recipe of Gallo Pintois very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Gallo Pinto is 15 minute. This recipe of Gallo Pinto is perfect to serve 4. Gallo Pinto is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

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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