Tired of the same old side dishes? Gallo pinto—the beloved Costa Rican rice and beans—is about to become your new kitchen hero. Whether you’re craving a quick weeknight dinner, a hearty brunch, or a festive party dish, this versatile staple has you covered. Get ready to explore 20 delicious recipes that will transform this humble combo into something truly special for every occasion.
Classic Costa Rican Gallo Pinto
Mornings here begin with the quiet comfort of a familiar ritual, the gentle sizzle of rice and beans in the pan a soft promise of the day ahead. This simple, nourishing dish is a cornerstone of home cooking, a humble yet deeply satisfying way to start the day or anchor a meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Long-grain white rice – 2 cups
– Black beans, cooked – 2 cups
– White onion – 1 medium, finely diced
– Red bell pepper – 1, finely diced
– Garlic – 3 cloves, minced
– Vegetable oil – 3 tbsp
– Lizano Salsa – ¼ cup
– Salt – 1 tsp
Instructions
1. Rinse the 2 cups of long-grain white rice under cold water until the water runs clear.
2. Cook the rinsed rice according to package instructions, then fluff it with a fork and set it aside to cool slightly. *Tip: Slightly dry, day-old rice works best here to prevent mushiness.*
3. Heat 3 tablespoons of vegetable oil in a large skillet or sauté pan over medium heat for 90 seconds.
4. Add the finely diced white onion and red bell pepper to the hot oil.
5. Sauté the vegetables for 8-10 minutes, stirring occasionally, until the onion is translucent and the pepper has softened.
6. Add the 3 cloves of minced garlic to the pan and cook for 1 minute, stirring constantly until fragrant.
7. Stir in the 2 cups of cooked black beans and ¼ cup of Lizano Salsa.
8. Cook the bean mixture for 3-4 minutes, allowing the flavors to meld. *Tip: If you cannot find Lizano Salsa, a blend of 2 tbsp Worcestershire sauce, 1 tbsp ketchup, and a pinch of cumin makes a good substitute.*
9. Add the cooked and slightly cooled rice to the skillet.
10. Gently fold the rice into the bean and vegetable mixture until everything is evenly combined.
11. Season the entire mixture with 1 teaspoon of salt.
12. Continue cooking the gallo pinto over medium-low heat for 5-7 minutes, stirring gently every minute, until the rice grains are hot and have taken on a speckled appearance from the sauce. *Tip: Let the mixture sit undisturbed for the final minute to allow a slight crust, or “pega,” to form on the bottom for added texture.*
Comfort comes from the dish’s soft, cohesive texture where each grain of rice is distinct yet bound by the savory, slightly tangy sauce. The flavor is deeply savory and complex from the Lizano, a perfect base for a fried egg or alongside sweet fried plantains for a traditional breakfast plate.
Nicaraguan-Style Gallo Pinto
Yawning awake on this quiet December morning, I find myself drawn to the kitchen, craving the comforting simplicity of a dish that feels like a warm embrace. Nicaraguan-style Gallo Pinto, with its humble beans and rice, whispers of slow mornings and shared meals, a gentle reminder that nourishment often lies in the most basic of ingredients.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Long-grain white rice – 1 cup
– Black beans (canned, drained and rinsed) – 1 (15-oz) can
– White onion – ½, finely chopped
– Green bell pepper – ½, finely chopped
– Garlic – 2 cloves, minced
– Vegetable oil – 2 tbsp
– Water – 2 cups
– Salt – ½ tsp
Instructions
1. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Heat 2 tbsp of vegetable oil in a medium saucepan over medium heat for 1 minute.
3. Add ½ finely chopped white onion and ½ finely chopped green bell pepper to the saucepan, and sauté for 5 minutes, stirring occasionally, until the vegetables soften.
4. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
5. Add the rinsed rice to the saucepan and toast for 2 minutes, stirring constantly, to lightly brown the grains.
6. Pour in 2 cups of water and ½ tsp salt, bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes without stirring.
7. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam and absorb any remaining liquid.
8. Fluff the cooked rice with a fork to separate the grains.
9. In a large skillet, heat 1 tbsp of vegetable oil over medium heat for 1 minute.
10. Add the fluffed rice and 1 (15-oz) can of drained and rinsed black beans to the skillet, and cook for 3 minutes, stirring gently to combine without mashing the beans.
11. Continue cooking for an additional 2 minutes, stirring occasionally, until the mixture is heated through and the beans are tender.
12. Remove the skillet from the heat and let it rest for 2 minutes before serving.
During this final rest, the flavors meld into a harmonious blend, with the rice taking on a slightly nutty depth from toasting and the beans adding a creamy contrast. Serve it warm alongside fried eggs for a traditional breakfast, or fold it into tortillas with avocado for a simple, satisfying lunch that feels both rustic and refined.
Spicy Gallo Pinto with Chorizo
Often, on quiet evenings like this, I find myself drawn to the kitchen, seeking the comfort of a dish that feels both familiar and exciting. Spicy Gallo Pinto with Chorizo is exactly that—a humble, hearty meal that warms from the inside out, blending the smoky richness of chorizo with the earthy simplicity of rice and beans. It’s a recipe that invites you to slow down, to savor each step as the aromas fill your home, creating a sense of peace and satisfaction that lingers long after the last bite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Long-grain white rice – 1 cup
– Black beans – 1 (15-ounce) can, drained and rinsed
– Chorizo sausage – 8 ounces, casing removed
– Yellow onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Jalapeño pepper – 1, seeded and finely chopped
– Vegetable oil – 2 tablespoons
– Ground cumin – 1 teaspoon
– Salt – ½ teaspoon
– Water – 2 cups
Instructions
1. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the chorizo to the skillet, breaking it into small pieces with a wooden spoon, and cook until browned and crispy, 5-7 minutes.
3. Remove the chorizo from the skillet with a slotted spoon, leaving the rendered fat behind, and set it aside on a plate lined with paper towels.
4. Add the diced onion to the same skillet and sauté in the chorizo fat until translucent and soft, about 5 minutes.
5. Stir in the minced garlic and chopped jalapeño, cooking for 1 minute until fragrant, being careful not to burn the garlic.
6. Add the long-grain white rice to the skillet, toasting it with the aromatics for 2 minutes until lightly golden, which enhances its nutty flavor.
7. Pour in the water, then add the ground cumin and salt, stirring to combine all ingredients evenly.
8. Bring the mixture to a boil, then reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 15 minutes until the rice is tender and has absorbed most of the liquid.
9. Gently fold in the drained black beans and reserved chorizo, heating through for 3-4 minutes until everything is warm and well-incorporated.
10. Remove the skillet from the heat and let it rest, covered, for 5 minutes to allow the flavors to meld and the texture to settle.
With each spoonful, you’ll notice the creamy beans mingling with the fluffy rice, punctuated by the spicy, smoky bursts of chorizo that add a delightful depth. This dish holds up beautifully as a standalone meal, but for a creative twist, try serving it alongside fried eggs for breakfast or topping it with fresh avocado slices and a squeeze of lime to brighten the rich flavors.
Vegetarian Gallo Pinto with Avocado
Evenings like this, when the kitchen light casts a soft glow and the world outside quiets, I find myself drawn to simple, nourishing meals that feel like a gentle embrace. This vegetarian gallo pinto, with its creamy avocado topping, is one of those dishes—a humble bowl of comfort that warms from the inside out.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Long-grain white rice – 1 cup
– Black beans – 1 (15-oz) can, drained and rinsed
– White onion – 1 medium, finely diced
– Red bell pepper – 1, finely diced
– Garlic – 3 cloves, minced
– Vegetable oil – 2 tbsp
– Ground cumin – 1 tsp
– Salt – 1 tsp
– Water – 2 cups
– Avocado – 1, sliced
– Lime – 1, cut into wedges
Instructions
1. Rinse the rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch, which helps prevent clumping.
2. Heat the vegetable oil in a large skillet over medium heat for 1 minute until shimmering.
3. Add the diced onion and red bell pepper to the skillet, and cook for 5 minutes, stirring occasionally, until softened and slightly golden.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn, as this can turn bitter.
5. Add the rinsed rice to the skillet, and toast it with the vegetables for 2 minutes, stirring constantly, to enhance its nutty flavor.
6. Pour in the water, and stir in the ground cumin and salt until well combined.
7. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 15 minutes without stirring to allow the rice to cook evenly.
8. Remove the lid, and gently fold in the drained black beans using a spatula to avoid breaking the rice grains.
9. Increase the heat to medium, and cook uncovered for 5 minutes, stirring occasionally, until any excess liquid evaporates and the beans are heated through.
10. Remove the skillet from the heat, and let it rest for 2 minutes to allow the flavors to meld.
11. Divide the gallo pinto among four bowls, top each with avocado slices, and serve immediately with lime wedges on the side.
You’ll notice the rice grains remain distinct yet tender, mingling with the earthy beans in a savory, cumin-spiced base that’s brightened by a squeeze of lime. For a creative twist, try serving it alongside fried plantains or topping it with a sprinkle of crumbled queso fresco for added richness.
Gallo Pinto Breakfast Burrito
A quiet morning, with the sun just beginning to warm the kitchen window, calls for something simple yet deeply satisfying. This burrito brings together the comforting, earthy notes of Gallo Pinto with the soft embrace of a warm tortilla, a gentle start to any day.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Cooked white rice – 1 cup
– Cooked black beans – 1 cup
– White onion – ¼ cup, finely diced
– Red bell pepper – ¼ cup, finely diced
– Garlic – 1 clove, minced
– Olive oil – 1 tbsp
– Ground cumin – ½ tsp
– Salt – ¼ tsp
– Large eggs – 2
– Large flour tortillas – 2
– Shredded Monterey Jack cheese – ½ cup
– Fresh cilantro – 2 tbsp, chopped
Instructions
1. Heat the olive oil in a large skillet over medium heat for 1 minute until it shimmers lightly.
2. Add the diced onion and red bell pepper to the skillet, cooking for 5 minutes while stirring occasionally until they soften and become fragrant.
3. Stir in the minced garlic and cook for 1 more minute until its aroma is released but not browned.
4. Add the cooked rice, black beans, ground cumin, and salt to the skillet, mixing everything thoroughly to combine.
5. Cook the Gallo Pinto mixture for 8-10 minutes, stirring every 2 minutes, until it is heated through and the flavors meld together; a tip here is to let it sit undisturbed for a minute to develop a slight crispness on the bottom for texture.
6. Push the Gallo Pinto to one side of the skillet, reducing the heat to medium-low.
7. Crack the eggs into the cleared space, scrambling them gently with a spatula for 3-4 minutes until they are fully set but still moist.
8. Fold the scrambled eggs into the Gallo Pinto mixture, stirring just until incorporated.
9. Warm the flour tortillas in a separate dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
10. Divide the Gallo Pinto and egg mixture evenly between the two tortillas, placing it slightly off-center.
11. Sprinkle the shredded Monterey Jack cheese and chopped cilantro over the filling on each tortilla.
12. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling completely, pressing gently to seal; a tip is to tuck in the edges firmly to prevent leaks while eating.
13. Return the assembled burritos to the skillet, seam-side down, and cook over medium heat for 2-3 minutes per side until golden brown and crisp.
14. Remove the burritos from the skillet and let them rest for 2 minutes before serving to allow the cheese to melt fully and the flavors to settle; a final tip is to wrap them in parchment paper for easy handling and to keep them warm.
Oftentimes, the best meals are those that feel like a quiet conversation with yourself. This burrito offers a soft, yielding texture from the tortilla, contrasted with the hearty bite of beans and rice, all lifted by the bright, herbal note of cilantro. For a creative twist, slice it in half and serve with a side of cool avocado slices or a dash of hot sauce to awaken the senses on a slow morning.
Gallo Pinto with Fried Plantains
Wandering through my kitchen this quiet afternoon, I find myself drawn to the comforting rhythms of a dish that feels like a warm embrace. Gallo pinto, with its humble beans and rice, whispers of shared tables and slow mornings, while fried plantains offer a sweet, caramelized contrast that makes the ordinary feel celebratory. It’s a simple pairing that holds space for reflection, each bite a gentle reminder of nourishment found in the most basic of ingredients.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Long-grain white rice – 1 cup
– Black beans – 1 (15-oz) can, drained and rinsed
– White onion – ½ cup, finely diced
– Garlic – 2 cloves, minced
– Vegetable oil – 3 tbsp
– Salt – 1 tsp
– Ripe plantains – 2, peeled and sliced into ½-inch rounds
Instructions
1. Rinse 1 cup of long-grain white rice under cold water until the water runs clear to remove excess starch, which helps prevent clumping.
2. Cook the rinsed rice according to package instructions, then fluff it with a fork and set it aside.
3. Heat 1 tbsp of vegetable oil in a large skillet over medium heat until it shimmers, about 2 minutes.
4. Add ½ cup of finely diced white onion to the skillet and sauté, stirring occasionally, until translucent, about 5 minutes.
5. Stir in 2 cloves of minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Add 1 (15-oz) can of drained and rinsed black beans to the skillet, along with 1 tsp of salt, and cook for 5 minutes, mashing some beans lightly with a spoon to thicken the mixture.
7. Fold the cooked rice into the bean mixture in the skillet, stirring gently to combine evenly, and cook for 3 more minutes to let the flavors meld.
8. In a separate skillet, heat the remaining 2 tbsp of vegetable oil over medium-high heat until it reaches 350°F, tested with a kitchen thermometer for accuracy.
9. Carefully place 2 peeled and sliced ripe plantains into the hot oil in a single layer, frying for 2-3 minutes per side until golden brown and caramelized.
10. Transfer the fried plantains to a paper towel-lined plate to drain excess oil, which keeps them crisp.
11. Serve the gallo pinto hot, topped with the fried plantains on the side.
From the skillet emerges a dish where the rice and beans meld into a soft, savory base, punctuated by the crispy, sweet plantains that crackle with each bite. For a creative twist, try drizzling a little crema over the top or serving it alongside a fried egg, letting the runny yolk enrich the earthy flavors. It’s a meal that feels both grounding and gently indulgent, perfect for a slow evening at home.
Coconut Gallo Pinto with Shrimp
Zipping through my kitchen memories, I find myself returning to this simple, comforting dish that feels like a warm embrace on a quiet evening. It’s a gentle fusion of Costa Rican tradition and coastal ease, where creamy coconut meets the earthy heartiness of beans and rice, all brightened by sweet shrimp. A meal that whispers rather than shouts, perfect for those reflective moments when you want to cook something that feels both nourishing and nostalgic.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Coconut milk – 1 cup
– Cooked black beans – 2 cups
– Cooked white rice – 3 cups
– Raw shrimp, peeled and deveined – 1 lb
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Vegetable oil – 2 tbsp
– Salt – 1 tsp
– Ground black pepper – ½ tsp
Instructions
1. Heat vegetable oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Pour in coconut milk and bring to a gentle simmer over medium-low heat, letting it reduce slightly for 3 minutes.
5. Add cooked black beans and cooked white rice to the skillet, mixing thoroughly to coat with the coconut mixture.
6. Season with salt and ground black pepper, then cook for 5 minutes, stirring occasionally, until heated through and flavors meld.
7. Push the gallo pinto mixture to one side of the skillet to create space.
8. Add raw shrimp to the empty side and cook for 2-3 minutes per side until they turn pink and opaque, flipping once halfway through.
9. Gently fold the shrimp into the gallo pinto, then remove from heat and let rest for 2 minutes before serving.
Velvety and rich, this dish offers a creamy texture from the coconut milk that clings to each grain of rice and bean, while the shrimp add a sweet, tender bite. Serve it in shallow bowls with a squeeze of lime or alongside fried plantains for a touch of crunch, letting the subtle flavors unfold slowly with each spoonful.
Gallo Pinto Stuffed Bell Peppers
Venturing into the kitchen this quiet afternoon, I find myself drawn to the warmth of a familiar comfort, reimagined. This dish transforms humble leftovers into something vibrant and nourishing, a quiet celebration of simplicity and flavor. It’s a gentle reminder that the most satisfying meals often begin with what we already have on hand.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Cooked white rice – 2 cups
– Cooked black beans – 1 cup
– Bell peppers – 4 large
– Onion – ½ cup, finely diced
– Garlic – 2 cloves, minced
– Olive oil – 2 tbsp
– Ground cumin – 1 tsp
– Salt – ¾ tsp
– Black pepper – ¼ tsp
– Shredded Monterey Jack cheese – 1 cup
Instructions
1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove all seeds and membranes.
3. Place the hollowed peppers upright in a baking dish just large enough to hold them snugly.
4. Heat the olive oil in a large skillet over medium heat for 1 minute.
5. Add the diced onion and cook, stirring occasionally, for 5 minutes until translucent and soft.
6. Stir in the minced garlic and cook for 1 more minute until fragrant.
7. Add the cooked rice, black beans, cumin, salt, and black pepper to the skillet.
8. Gently fold everything together and cook for 3-4 minutes, just until heated through. *Tip: For the best texture, use day-old rice that’s slightly dry.*
9. Remove the skillet from the heat and let the mixture cool for 5 minutes.
10. Stir ½ cup of the shredded cheese into the rice and bean filling.
11. Evenly divide the filling among the four prepared bell peppers, packing it in gently.
12. Top each stuffed pepper with the remaining ½ cup of shredded cheese.
13. Pour ¼ cup of water into the bottom of the baking dish around the peppers. *Tip: The steam from the water helps the peppers cook through without drying out.*
14. Cover the dish tightly with aluminum foil.
15. Bake at 375°F for 25 minutes.
16. Carefully remove the foil. *Tip: For a golden, bubbly cheese top, switch the oven to broil for the final 2-3 minutes, watching closely.*
17. Continue baking uncovered for 10 more minutes, or until the peppers are tender when pierced with a fork and the cheese is melted.
18. Remove from the oven and let rest for 5 minutes before serving.
Resting allows the flavors to settle and the filling to firm up slightly. The peppers become wonderfully tender, offering a sweet contrast to the savory, cumin-scented rice and beans within. For a bright finish, consider a dollop of cool sour cream or a sprinkle of fresh cilantro just before serving.
Gallo Pinto with Grilled Chicken
A quiet evening in the kitchen always feels like coming home, especially when the air fills with the earthy scent of rice and beans simmering together. Gallo pinto, a humble dish with roots in Central America, becomes a comforting canvas for grilled chicken, creating a meal that’s both nourishing and deeply satisfying. It’s the kind of simple, soulful cooking that turns an ordinary night into something gently memorable.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Long-grain white rice – 1 cup
– Black beans – 1 (15-oz) can, drained and rinsed
– Chicken breasts – 2 (about 1 lb total)
– Olive oil – 2 tbsp
– Onion – 1 medium, finely chopped
– Garlic – 3 cloves, minced
– Chicken broth – 1 cup
– Salt – 1 tsp
– Ground black pepper – ½ tsp
– Lime – 1, cut into wedges
Instructions
1. Rinse 1 cup of long-grain white rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed rice with 1 cup of chicken broth and ½ tsp of salt, then bring to a boil over medium-high heat.
3. Reduce the heat to low, cover the saucepan, and simmer the rice for 15 minutes until all the liquid is absorbed and the rice is tender.
4. While the rice cooks, pat 2 chicken breasts dry with paper towels and season both sides evenly with ½ tsp of salt and ½ tsp of ground black pepper.
5. Heat 1 tbsp of olive oil in a grill pan or skillet over medium-high heat until it shimmers, about 2 minutes.
6. Place the seasoned chicken breasts in the hot pan and cook for 6–7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown with grill marks.
7. Transfer the cooked chicken to a cutting board, tent it loosely with foil, and let it rest for 5 minutes to allow the juices to redistribute.
8. In the same pan, reduce the heat to medium and add the remaining 1 tbsp of olive oil.
9. Add 1 finely chopped onion and cook for 5 minutes, stirring occasionally, until it becomes soft and translucent.
10. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to let it burn.
11. Add 1 drained and rinsed can of black beans to the pan and cook for 2 minutes, gently mashing some beans with the back of a spoon to thicken the mixture.
12. Fold the cooked rice into the bean mixture until well combined, then cook for 3 more minutes to let the flavors meld.
13. Slice the rested chicken breasts against the grain into ½-inch thick strips.
14. Serve the gallo pinto in bowls, topped with the sliced chicken and garnished with lime wedges.
Finally, this dish offers a delightful contrast: the gallo pinto is soft and creamy from the mashed beans, with a subtle savory depth from the broth and garlic, while the grilled chicken adds a juicy, smoky bite. For a creative twist, try serving it with a side of fried plantains or a fresh avocado salad to balance the richness, making each bite a quiet celebration of texture and flavor.
Gallo Pinto and Eggs Skillet
Perhaps it’s the quiet of a winter morning, the way the light slants across the kitchen counter, that makes this simple skillet feel like a small, warm embrace. It’s a humble assembly of pantry staples, a gentle stir of rice and beans that carries the quiet comfort of a slow start.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
- Cooked white rice – 1 ½ cups
- Cooked black beans – 1 cup
- Small white onion – ½, finely diced
- Red bell pepper – ½, finely diced
- Garlic – 2 cloves, minced
- Eggs – 2 large
- Vegetable oil – 2 tbsp
- Ground cumin – ½ tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Heat 1 tablespoon of vegetable oil in a 10-inch cast iron or non-stick skillet over medium heat for 1 minute.
- Add the diced onion and red bell pepper to the skillet. Cook, stirring occasionally, for 4-5 minutes until the onion is translucent and the pepper has softened.
- Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. Tip: Adding garlic later prevents it from burning and becoming bitter.
- Stir in the ground cumin, salt, and black pepper, and cook for 30 seconds to toast the spices.
- Add the cooked black beans and cooked white rice to the skillet. Gently fold everything together until fully combined.
- Press the mixture down lightly with a spatula and cook undisturbed for 3-4 minutes to allow the bottom to become slightly crispy. Tip: This creates a wonderful textural contrast with the soft interior.
- Create two small wells in the rice and bean mixture using the back of a spoon.
- Add the remaining 1 tablespoon of vegetable oil to the wells. Crack one egg into each well.
- Cover the skillet with a lid and cook for 4-5 minutes, or until the egg whites are fully set and the yolks are cooked to your preferred consistency. Tip: For runny yolks, check at the 4-minute mark by gently nudging an egg with the spatula.
- Remove the skillet from the heat.
Uncover the skillet to reveal eggs nestled in the savory, speckled rice. The dish offers a soft, comforting base with pockets of crispy rice, the beans adding a creamy texture against the bright, jammy yolk. Serve it directly from the skillet with a dash of hot sauce or a side of sliced avocado for a complete, rustic meal.
Black Bean and Rice Gallo Pinto
Beneath the quiet hum of the kitchen light, there’s a simple comfort in the familiar sizzle of rice and beans coming together, a humble dish that feels like a warm, steady exhale at the end of the day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Long-grain white rice – 1 cup
– Water – 2 cups
– Vegetable oil – 2 tbsp
– Yellow onion – 1, finely chopped
– Garlic – 3 cloves, minced
– Cooked black beans – 2 cups
– Salt – 1 tsp
Instructions
1. Rinse the 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear.
2. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
3. Once boiling, immediately reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18 minutes. Do not lift the lid during this time to ensure perfect, fluffy rice.
4. After 18 minutes, remove the saucepan from the heat and let it stand, covered, for 5 minutes. Then, fluff the rice gently with a fork.
5. While the rice cooks, heat 2 tbsp of vegetable oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Add the 1 finely chopped yellow onion to the skillet and cook, stirring occasionally, until translucent and soft, about 5 minutes.
7. Stir in the 3 minced garlic cloves and cook for 1 minute, just until fragrant to prevent burning.
8. Add the 2 cups of cooked black beans and 1 tsp of salt to the skillet. Cook, stirring gently, for 3 minutes to warm the beans through and let the flavors meld.
9. Fold the cooked, fluffed rice into the skillet with the bean mixture. Stir everything together over medium-low heat for 2-3 minutes until fully combined and heated.
Here, the rice gains a slightly crisp edge from the skillet while the beans remain tender, creating a soft, savory base with pockets of sweet onion and mellow garlic. Serve it simply in a bowl, or top it with a fried egg for a creamy contrast that makes a complete, comforting meal.
Gallo Pinto with Salsa Lizano
Often, on quiet mornings when the world feels still, I find myself craving the comforting embrace of a dish that feels like home. Gallo Pinto with Salsa Lizano is that dish—a simple, soulful combination of rice and beans, transformed by a tangy, slightly sweet Costa Rican sauce. It’s a humble meal that warms you from the inside out, perfect for a slow, reflective start to the day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Cooked white rice – 3 cups
– Cooked black beans – 2 cups
– White onion – 1 medium, finely diced
– Red bell pepper – 1 medium, finely diced
– Garlic – 3 cloves, minced
– Salsa Lizano – ¼ cup
– Vegetable oil – 2 tbsp
– Salt – ½ tsp
Instructions
1. Heat 2 tbsp of vegetable oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add 1 finely diced white onion and 1 finely diced red bell pepper to the skillet, stirring occasionally until softened and slightly translucent, about 8 minutes.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add 2 cups of cooked black beans and 3 cups of cooked white rice to the skillet, mixing gently to combine with the vegetables.
5. Pour in ¼ cup of Salsa Lizano and ½ tsp of salt, stirring everything together until evenly coated and heated through, about 5 minutes.
6. Reduce the heat to low and let the mixture sit undisturbed for 3 minutes to allow the flavors to meld and the bottom to develop a slight crispness, if desired.
7. Remove the skillet from the heat and serve immediately.
Just as the rice soaks up the savory sauce, each bite offers a soft, slightly sticky texture with pops of tender beans. The Salsa Lizano lends a subtle tanginess that brightens the earthy flavors, making it ideal for topping with a fried egg or wrapping in warm tortillas for a handheld meal.
Gallo Pinto Tacos with Cilantro Lime Crema
Lately, I’ve been craving the comforting, earthy notes of gallo pinto, but wanted to wrap its warmth in something handheld and festive. These tacos blend the hearty, spiced rice and beans with a bright, herby crema, making each bite feel like a quiet celebration. It’s a simple twist that turns a staple into something special for a cozy evening.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Long-grain white rice – 1 cup
– Black beans – 1 (15-oz) can, drained and rinsed
– Onion – ½ cup, finely diced
– Garlic – 2 cloves, minced
– Ground cumin – 1 tsp
– Chili powder – ½ tsp
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Corn tortillas – 8
– Sour cream – ½ cup
– Fresh cilantro – ¼ cup, chopped
– Lime – 1, juiced
Instructions
1. Rinse 1 cup of long-grain white rice under cold water until the water runs clear to remove excess starch, which helps prevent clumping.
2. Cook the rinsed rice according to package directions until tender, about 15–20 minutes, then fluff it with a fork and set aside.
3. Heat 2 tbsp of olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Add ½ cup of finely diced onion to the skillet and sauté until translucent and soft, about 5 minutes, stirring occasionally.
5. Stir in 2 cloves of minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Mix in 1 tsp of ground cumin and ½ tsp of chili powder, toasting the spices for 30 seconds to deepen their flavor.
7. Add the cooked rice, 1 can of drained and rinsed black beans, and ½ tsp of salt to the skillet, stirring to combine everything evenly.
8. Cook the mixture for 5–7 minutes, stirring frequently, until heated through and slightly crispy in spots for added texture.
9. While the gallo pinto cooks, warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable, keeping them covered in a towel to stay soft.
10. In a small bowl, whisk together ½ cup of sour cream, ¼ cup of chopped fresh cilantro, and the juice of 1 lime until smooth to make the crema.
11. Spoon the gallo pinto into the warmed tortillas and drizzle generously with the cilantro lime crema.
Perhaps the best part is the contrast: the creamy, zesty crema cuts through the savory, spiced rice and beans, creating a lively balance. For a creative twist, try topping these tacos with pickled red onions or avocado slices to add a tangy or creamy element that enhances the overall experience.
Gallo Pinto Casserole with Cheese
Holding this warm dish tonight, I’m reminded how some meals feel like a gentle embrace—a quiet comfort that settles the day’s edges. This casserole weaves together humble ingredients into something quietly nourishing, perfect for a slow evening when the world outside feels distant.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Cooked rice – 3 cups
– Cooked black beans – 2 cups
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Salsa – 1 cup
– Shredded cheddar cheese – 2 cups
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Ground cumin – 1 tsp
Instructions
1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium heat for 1 minute.
3. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
4. Add minced garlic and cook for 1 minute, until fragrant.
5. Stir in cooked black beans, cooked rice, salsa, salt, and ground cumin until fully combined.
6. Transfer the mixture to a 9×13-inch baking dish and spread it evenly.
7. Sprinkle shredded cheddar cheese evenly over the top.
8. Bake uncovered for 25 minutes, until the cheese is fully melted and bubbly.
9. Let the casserole rest for 10 minutes before serving to allow the layers to set.
This casserole emerges with a golden, slightly crisp cheese topping that gives way to a soft, warmly spiced interior. The beans and rice meld into a comforting, cohesive texture, while the salsa lends a subtle tang that brightens each bite. Try serving it alongside a simple green salad or topped with a dollop of cool sour cream for a delightful contrast.
Gallo Pinto with Crispy Tofu
There’s something quietly comforting about a simple, nourishing meal that comes together on a quiet evening, especially one that blends familiar staples with a satisfying crunch. Gallo pinto, a humble rice-and-beans dish, gets a light, crispy twist here with golden tofu, making it a cozy yet vibrant plate for any night of the week.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Long-grain white rice – 1 cup
– Black beans – 1 (15-oz) can, drained and rinsed
– Extra-firm tofu – 1 (14-oz) block
– Olive oil – 3 tbsp
– Onion – 1 medium, finely chopped
– Garlic – 3 cloves, minced
– Ground cumin – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Rinse the rice under cold water until the water runs clear.
2. Cook the rice according to package directions, then fluff it with a fork and set aside.
3. Press the tofu between paper towels for 10 minutes to remove excess moisture, then cut it into ½-inch cubes.
4. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the tofu cubes in a single layer and cook for 5–7 minutes, turning occasionally, until golden brown and crispy on all sides.
6. Transfer the tofu to a plate and set aside.
7. In the same skillet, heat the remaining 2 tbsp of olive oil over medium heat.
8. Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
9. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
10. Stir in the ground cumin, salt, and black pepper, and cook for 30 seconds to toast the spices.
11. Add the drained black beans and cooked rice to the skillet, stirring gently to combine.
12. Cook the mixture for 3–4 minutes, stirring occasionally, until heated through.
13. Fold in the crispy tofu cubes and cook for 1 more minute to warm them.
14. Remove the skillet from the heat and let it rest for 2 minutes before serving.
Perfectly balanced, this dish offers a soft, savory base from the rice and beans contrasted with the crisp, golden tofu. Serve it topped with a squeeze of lime or a dollop of salsa for a bright, fresh finish that makes each bite feel like a small celebration.
Gallo Pinto Salad with Lime Dressing
Venturing into the kitchen on this quiet afternoon feels like turning the pages of a well-loved journal, where familiar ingredients tell new stories when combined with intention and care. This salad, inspired by the comforting essence of Gallo Pinto, transforms humble pantry staples into a vibrant, nourishing meal that feels both grounding and celebratory. It’s a gentle reminder that the most satisfying dishes often emerge from simplicity, inviting you to slow down and savor each texture and flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Long-grain white rice – 1 cup
– Black beans – 1 (15-ounce) can
– Red bell pepper – 1, medium
– Red onion – ½, medium
– Fresh cilantro – ¼ cup, packed
– Lime – 1
– Olive oil – 3 tbsp
– Garlic – 2 cloves
– Ground cumin – 1 tsp
– Salt – ¾ tsp
Instructions
1. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear.
2. Cook the rinsed rice according to package instructions, which typically involves combining it with 2 cups of water in a saucepan, bringing to a boil, reducing to a simmer, covering, and cooking for 18 minutes.
3. While the rice cooks, drain and rinse 1 can of black beans thoroughly in a colander to remove excess sodium.
4. Dice 1 medium red bell pepper and ½ medium red onion into ¼-inch pieces for even cooking and texture.
5. Mince 2 cloves of garlic finely to distribute flavor evenly throughout the dish.
6. Heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
7. Add the diced red bell pepper and red onion to the skillet and sauté, stirring occasionally, for 5–7 minutes until softened and slightly caramelized.
8. Stir in the minced garlic and 1 teaspoon of ground cumin, cooking for 1 minute until fragrant to bloom the spices.
9. Add the rinsed black beans to the skillet and cook for 3–4 minutes, stirring gently, until heated through and integrated with the vegetables.
10. Fluff the cooked rice with a fork and transfer it to the skillet, mixing everything together until well combined.
11. Remove the skillet from heat and let the mixture cool to room temperature, about 10 minutes, to prevent the salad from becoming soggy.
12. Chop ¼ cup of packed fresh cilantro leaves, discarding the stems for a brighter herb flavor.
13. Juice 1 lime into a small bowl, straining out any seeds for a smooth dressing.
14. Whisk the lime juice with the remaining 2 tablespoons of olive oil and ¾ teaspoon of salt until emulsified.
15. Gently fold the chopped cilantro and lime dressing into the cooled rice and bean mixture until evenly coated.
Soft grains of rice mingle with tender beans and crisp vegetables, each bite brightened by the zesty lime dressing that clings delicately to every component. Serve it chilled straight from the refrigerator for a refreshing lunch, or spoon it warm into tortillas with avocado for a hearty twist, letting the flavors deepen as they sit together.
Gallo Pinto Soup with Vegetables
Lately, I’ve been craving the comforting warmth of a soup that feels like a gentle embrace, and this Gallo Pinto Soup with Vegetables has become my quiet kitchen companion on these reflective afternoons. It transforms the beloved Costa Rican rice and beans into a soothing, brothy bowl that simmers slowly, filling the air with earthy aromas as I stir and watch the vegetables soften into tenderness.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Cooked black beans – 2 cups
– Cooked white rice – 1 cup
– Vegetable broth – 4 cups
– Carrot – 1, diced
– Bell pepper – 1, diced
– Cumin – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat the olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute, just until golden to avoid bitterness.
4. Pour in the vegetable broth and bring to a gentle boil over high heat, which should take about 3 minutes.
5. Add the diced carrot and bell pepper, then reduce the heat to low and simmer uncovered for 20 minutes until the vegetables are fork-tender.
6. Stir in the cooked black beans, cooked white rice, cumin, salt, and black pepper.
7. Continue simmering on low heat for 15 minutes to allow the flavors to meld, stirring every 5 minutes to prevent sticking.
8. Remove the pot from the heat and let it rest for 5 minutes before serving to thicken slightly.
9. Ladle the soup into bowls while still warm.
Often, the soup settles into a hearty yet light texture, with the beans and rice lending a creamy depth that contrasts beautifully with the tender crunch of vegetables. For a creative twist, I like to top it with a squeeze of lime or a sprinkle of fresh cilantro, which brightens the earthy cumin notes and makes each spoonful feel like a quiet celebration.
Gallo Pinto with Smoked Sausage
Wandering through the quiet of a winter morning, I find myself drawn to the kitchen, where the promise of a simple, hearty meal waits. Gallo pinto, with its smoky sausage and humble beans, feels like a warm embrace on a cold day—a dish that speaks of comfort and quiet reflection.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 2 tbsp
– Smoked sausage – 1 lb, sliced into ½-inch rounds
– Onion – 1 medium, diced
– Garlic – 2 cloves, minced
– Cooked rice – 3 cups
– Cooked black beans – 2 cups
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat 1 tbsp of olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the sliced smoked sausage to the skillet and cook, stirring occasionally, until browned on both sides, about 5–7 minutes. Tip: Browning the sausage well adds a deeper smoky flavor to the dish.
3. Remove the sausage from the skillet and set it aside on a plate, leaving the rendered fat in the pan.
4. Add the remaining 1 tbsp of olive oil to the skillet and heat it over medium heat for 1 minute.
5. Add the diced onion to the skillet and cook, stirring frequently, until softened and translucent, about 5 minutes.
6. Add the minced garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Tip: Avoid burning the garlic, as it can turn bitter quickly.
7. Stir in the cooked rice and cooked black beans, mixing gently to combine with the onion and garlic.
8. Season the mixture with ½ tsp of salt and ¼ tsp of black pepper, stirring to distribute evenly.
9. Return the browned sausage to the skillet, folding it into the rice and bean mixture.
10. Reduce the heat to low and let the gallo pinto simmer, uncovered, for 10 minutes, stirring occasionally to prevent sticking. Tip: This simmering time allows the flavors to meld and the rice to absorb the savory juices.
11. Remove the skillet from the heat and let it rest for 2 minutes before serving.
Kneading this dish together yields a texture that’s wonderfully hearty, with the rice and beans clinging softly to the smoky, savory sausage. The flavors deepen into a rich, comforting blend, perfect for a quiet meal by the window or served alongside fried eggs for a brunch that feels like a gentle pause.
Gallo Pinto Quesadillas with Pico de Gallo
Folding these quesadillas today feels like tucking a warm memory into a tortilla—a quiet kitchen moment where leftover gallo pinto finds new life, crisped between cheese and topped with bright, fresh pico de gallo. It’s a simple, comforting twist that turns humble ingredients into something quietly special, perfect for a lazy afternoon or a cozy evening in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Flour tortillas – 8 large
– Gallo pinto – 2 cups
– Shredded Monterey Jack cheese – 1 cup
– Roma tomatoes – 2, diced
– White onion – ¼ cup, finely chopped
– Fresh cilantro – 2 tbsp, chopped
– Lime juice – 1 tbsp
– Salt – ½ tsp
– Vegetable oil – 1 tbsp
Instructions
1. In a medium bowl, combine the diced Roma tomatoes, finely chopped white onion, chopped fresh cilantro, lime juice, and ½ tsp salt to make the pico de gallo; set aside.
2. Heat a large skillet or griddle over medium heat (350°F) and lightly brush with ½ tbsp vegetable oil.
3. Place one flour tortilla flat in the skillet and spread ½ cup gallo pinto evenly over half of it, leaving a ½-inch border.
4. Sprinkle ¼ cup shredded Monterey Jack cheese over the gallo pinto, then fold the empty half of the tortilla over to create a half-moon shape; press gently with a spatula.
5. Cook for 2–3 minutes until the bottom is golden brown and crispy, then flip carefully using the spatula.
6. Cook for another 2–3 minutes until the second side is golden brown and the cheese is fully melted; tip: if the tortilla browns too quickly, reduce the heat to medium-low to prevent burning.
7. Transfer the cooked quesadilla to a cutting board and repeat steps 3–6 with the remaining tortillas, adding the remaining ½ tbsp oil as needed.
8. Let each quesadilla rest for 1 minute before slicing into wedges to allow the filling to set slightly.
9. Serve the sliced quesadillas warm, topped generously with the prepared pico de gallo; tip: for extra flavor, warm the tortillas briefly in a dry skillet before assembling to make them more pliable and less likely to tear.
Perhaps what I love most is the contrast—the crispy, cheesy exterior giving way to the soft, savory gallo pinto inside, all brightened by the tangy, fresh pico de gallo. It’s a dish that feels both familiar and new, perfect for serving with a side of sour cream or avocado slices for added creaminess, making it a versatile treat for any casual gathering.
Gallo Pinto Stir-Fry with Mixed Veggies
A quiet evening calls for something simple, something that feels like a warm embrace after a long day. This stir-fry, born from the comforting base of gallo pinto, is just that—a gentle, one-pan meal where familiar flavors come together without fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Cooked gallo pinto – 3 cups
– Mixed frozen vegetables – 2 cups
– Soy sauce – 2 tbsp
– Vegetable oil – 1 tbsp
– Garlic – 2 cloves, minced
Instructions
1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add 2 cloves of minced garlic to the hot oil and stir constantly for 30 seconds until fragrant but not browned.
3. Tip in 2 cups of mixed frozen vegetables and stir-fry for 5–7 minutes, until they are heated through and any ice crystals have evaporated. A tip: using frozen veggies straight from the freezer saves prep time and retains nutrients.
4. Add 3 cups of cooked gallo pinto to the skillet, breaking up any clumps with your spoon.
5. Pour 2 tbsp of soy sauce evenly over the mixture and stir thoroughly to combine.
6. Continue cooking for another 5–7 minutes, stirring occasionally, until everything is piping hot and the rice and beans have slightly crisped at the edges. A tip: for deeper flavor, let the mixture sit undisturbed for a minute at the end to develop a light crust.
7. Remove from heat and let it rest for 2 minutes before serving to allow the flavors to meld. A tip: this resting time helps the dish hold together better on the plate.
Leftovers transform beautifully, the beans and rice soaking up the savory notes overnight for an even richer taste. Serve it tucked into warm tortillas with a squeeze of lime, or simply as is, where each forkful offers a soft, hearty texture punctuated by the crisp-tender vegetables.
Summary
Ready to spice up your meals? This roundup proves gallo pinto is a versatile, budget-friendly staple perfect for any day. We hope you find a new favorite! Give a recipe a try, then drop a comment below to tell us which one you loved. Don’t forget to share this collection with fellow food lovers by pinning it on Pinterest. Happy cooking!
