1/2 Photos of Gallo Pinto (Red Beans and Rice)
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.
My Private Note
Units: US | Metric
- 1Heat 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.
- 2Stir 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.
- 3Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.
- 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.
Browse Our Top Lunch/Snacks Recipes
You Might Also Like...View All Lunch/Snacks Recipes
Nutritional Facts for Gallo Pinto (Red Beans and Rice)
Serving Size: 1 (148 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 253.9
- Calories from Fat 67
- Total Fat 7.4 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 191.6 mg
- Total Carbohydrate 40.3 g
- Dietary Fiber 4.6 g
- Sugars 3.0 g
- Protein 6.2 g