By Kozmic Blues on December 13, 2003
Photo by jerrys200345
Photo by jerrys200345
"I found this recipe in a copy of Vegetarian Times. Gallo Pinto translates as "painted rooster", and is a dish eaten by many Costa Ricans almost every day. The addition of ginger and Worcestershire adds a quite unique flavor to this dish."
Serving Size: 1 (175 g)
Servings Per Recipe: 6
"Excellent side for a latin inspired stir fry I made tonight. The only things I did differently was to add a bit of stock with the rice because my rice was a tad dry, the juice of half a lime and salt and pepper to taste."
"Hello! I'm from Costa Rica!! The recipe is just fine, just the way we make it here! To add an extra touch you can use also chopped red bell pepper. We usually eat this for breakfast as it is a very filling dish. The best gallo pinto is made with left over beans, not freshly made ones. An other important observation; we don't exactly use worcetershire, we use a local version of it called salsa Lizano, a very traditional sauce, made by a local family, which resembles worcestershire, you can find it in the internet on costarican sites. It's great with sourcream or scrambled eggs."
"This was very delicious. I thought the W sauce might be overpowering but I used 3 tablespoons and the flavours blended wonderfully! I used one can of black beans and the ratio of beans to rice was great!"
"I love Gallo Pinto, after having spent a summer in Costa Rica. This recipe is good, but heed the advice of some of the Costa Ricans below and try to find some Salsa Lizano, add sour cream and even bacon if you aren't going vegetarian. I also think making sure your rice is quite firm helps, too (I used day old rice in mine). Thanks for the recipe!"
"This recipe is super yummy! I needed something to make for Lent, so I started experimenting with different bean recipes. Gallo Pinto is now part of my regular menu! We love it made with red peppers as other reviews suggested, as well as topped with sour cream, cilantro, green onions, and sometimes also my homemade Pico De Gallo. I've made this both by cooking the beans from scratch, or also just using two 14.5 oz cans of beans. Turns out yummy either way! I usually serve it with a side salad."
"This is a delicious rice recipe find. I halved the recipe, added minced fresh jalapeno, and about a 1/4 C. chopped bell pepper. I loved the bright flavor from the coriander. Thanks for sharing the recipe, I'll be making it again."
"This was so much better than I even expected! I followed the recipe almost exactly - I did add some extra black beans and used a large onion rather than a medium onion. For those who think it needs something extra - perhaps a pinch of red pepper flakes would help..? Just a thought. Thanks for sharing this recipe!"
"This is nice. The flavor is a little different from what I am used to. It had a little spice and a little smokiness. I imagine it would be a nice full meal if you added some shredded chicken or pork or something. I think I'll stick with my standard cuban black beans but this is a nice way to mix it up sometimes. Thanks for the great recipe Kizmic Blues..."
"I just returned from Costa Rica and while this dish is close it's not close enough. =( Sorry. This is a recipe best done the long way around: Use fresh or dried beans, preparing them accordingly; saute your UNCOOKED rice in a little oil, then add the onion, garlic, peppers, chicken broth or water and cook until rice is done (25 minutes-ish); once the rice and beans are cooked saute them together, using some of the "black water" from the beans. If you can find Lizano sauce to serve it with, all the better. If you want to get really authentice then serve with some plantains! - Pura Vida!"
"I have only just now downloaded the recipe, so I cannot comment on this particular version's merits yet. However, I look forward to trying it.<br/><br/>We were lucky enough to live in Costa Rica for about six months in the late 1980s. In our experience, when you ate breakfast in a restaurant, this was what you were served 99% of the time. Obviously, each cook had their own variation, however it was always very good, and sometimes absolutely outstanding. So I suggest you keep tweaking it and looking for variations until it is truly a remarkable dish. Which this may be to begin with. We tried to duplicate it in our own kitchen, while we lived there. But, we were never completely happy with it. This recipe looks like it might supply the missing ingredients.<br/><br/>There was a particular local brand of steak sauce, sort of halfway between HP sauce and Worcestershire sauce, that we suspected was an important ingredient.<br/><br/>We were on a very limited budget and only ate at very economical restaurants. The sort of place that the lower income Costa Ricans ate. Gallo Pinto was always the primary breakfast suggestion and at mid day, the businessman's special, or blue plate special, the lunch of the day, was always a plate with a serving of white rice and a serving of black beans and an entrée in the middle of the plate and a side of chopped salad on the plate. So, it is no mystery where they get their white rice and black beans. But the way they combine them can be absolutely magical with the right chef."
"I'd been looking for more ways to eat beans since they're so good for you. This recipe is really tasty, and popular with the kiddo's to. I've reduced the amount of rice by a lot to cut the carbs. Even with reducing the rice to where it's about 3 or 4/1 (beans vs. rice) you use about the same amount of Worcestershire The blend of flavors is really different and this recipe went into my regular rotation right away. Thanks for this instant classic!!!"
"This is an awesome rendition of what I loved when I lived in Costa Rica. I recommend upping the proportion of beans and *definitely* adding cilantro. Thanks for sharing!"
"This was really good! I used brown rice and pinto beans as that is what I had on hand. Garnished with a little cheese (no sour cream) and the suggested cilantro and green onions. Served with chicken! Fantastic"
"Excellent. Made it for a Costa Rican Potluck and everyone loved it."
"Good vegetarian version of the recipe, although I would add some chopped red bell peppers. For those who complain about this recipe being bland, Costa Rican cooking is very mild compared with other Hispanic and Caribbean cuisines. The best breakfasts I had in Costa Rica included fried banana and either scrambled eggs or turialba (white) cheese."
"I love this recipe! The seasonings for the beans were great and the addition of the rice made it even better. This was something different and I'm glad I tried it. Will make again."
"Yum! This brought back memories of our Costa Rica travels! I can't believe how easy it was. I substituted brown rice and added chopped red bell pepper. I also added about a 1/4 cup of chicken broth to pull up spices from the bottom of the pan and get the consistency I was after. Great with chicken for dinner and I plan on eating the leftovers with eggs tomorrow!"
"This was completely wonderful. I was amazed at how the flavors melded so well and so quickly. This is great comfort food. Will try this with eggs next time as other reviewers spoke of. My only complaint (and it is a small one) is that it is a little dry. Over all a truly satisfying, quick to fix and filling dish. This is definitely going in the regular rotation"
"I am going with three stars too. I really like beans and rice dishes and I like everything that went into here but I too felt it was missing something. I am not a lover of spicy foods but I think maybe it needed a little bit of heat or more of the spices that were already in there? That said, we did enjoy it rolled up in tortillas with refried beans (it is going to be a musical house tonight) and salsa."