Mangu

gallo-pinto

Next Dish: Rechta

Gallo Pinto is a traditional dish of Costa Rica and Nicaragua made with rice and beans. The name translates to "spotted rooster", referring to the speckled appearance the dish gets from the mix of white rice and black or red beans. It is typically seasoned with cilantro, onion, and bell pepper, and is often served for breakfast alongside eggs or meat. Despite regional variations, Gallo Pinto is considered a national symbol in both countries.

canola oil

white rice

salt

garlic

black beans

worcestershire sauce

hot sauce

black pepper

cilantro

onion

Recipe

Ingredients:

  • 2 tablespoons canola oil

  • 1 medium onion, finely chopped

  • 2 garlic cloves, minced

  • 3 cups cooked white rice

  • 2 cups cooked black beans, drained and rinsed

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1/4 cup chopped fresh cilantro

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon hot sauce (optional)


Instructions:

  1. Heat the oil in a large skillet over medium heat.

  2. Add the onion and garlic, and sauté until the onion is translucent.

  3. Stir in the cooked rice and black beans, and season with salt and pepper.

  4. Cook, stirring frequently, until the rice and beans are heated through.

  5. Stir in the cilantro, Worcestershire sauce, and hot sauce if using.

  6. Continue to cook for another 2-3 minutes, stirring frequently.

  7. Taste and adjust the seasoning if necessary.

  8. Serve hot as a side dish or as a main course. Enjoy your Gallo Pinto!