Gallo Pinto (Red Beans and Rice)

Total Time
20mins
Prep
10 mins
Cook
10 mins

From the website whats4eats, this is describes as a dish typical to Costa Rica and Nicaragua. Other variations are included below and give a regional taste from other parts of Central America.

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Ingredients

Nutrition

Directions

  1. Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2-3 minutes, or until cooked through.
  2. Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through.
  3. Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.
  4. Variations:.
  5. •Casamiento (Salvadoran black beans and rice): Use black beans instead of red beans.
  6. •Nicaraguans on the Caribbean coast use coconut oil instead of regular vegetable oil.
  7. •Stir in some chopped cilantro.
  8. •Add a few dashes of bottled pepper sauce or Worcerstershire sauce for added flavor.
Most Helpful

3 5

This recipe was quick and easy to make, which I liked. I made the version with black beans, because I didn't have any red beans in the house. But I have to admit that I found it very bland. I added cumin to give it more flavour.

5 5

I used canned kidney beans and made without the coconut milk, great taste. I didn't see the red beans listed as basic ingredient, but figured that would be correct. Thanks for a great and savory dish. Made ZWT 7, Shady Ladies.

5 5

I would think that 1 cup of uncooked red beans or aduki beans is the missing ingredient, But I used a 16 ounces can red beans. If you use dried beans try adding a small 1" x 1" piece of kombu seaweed to tenderize the beans and add good for you minerals.
Very easy to make and easier to eat! I used tri color peppers, brown jasmine rice. Part of my Menu #66619 Thanks!