Gallo Pinto (Red Beans and Rice)

READY IN: 20mins
Recipe by Studentchef

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.

Top Review by CaraPK

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.

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a