Fried rice and beans gallo pinto is a traditional Latin American dish that is popular in many countries, including Nicaragua, Costa Rica, and El Salvador. It is a simple yet flavorful dish made with rice, beans, and a variety of spices. Gallo pinto is often served as a breakfast dish, but it can also be served as a lunch or dinner entree. It is a versatile dish that can be easily customized to your liking, making it a great option for a quick and easy meal.
Here are our top 6 tried and tested recipes!
GALLO PINTO (COSTA RICAN RICE AND BEANS)
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.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat.
- Add onion and sauté until it just begins to soften and turns color.
- Add garlic and sauté for about 5 minutes, or until onion is golden.
- Add spices and Worcestershire, and stir into onion and garlic.
- (The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out).
- Next, add the beans and then the rice.
- Combine the rice and beans evenly and cook until mixture is heated through.
- Add salt and pepper to taste and serve hot.
- Garnish with some chopped cilantro or green onions if you prefer.
- Vegetarians use only the vegetarian Worcestershire sauce.
Nutrition Facts : Calories 249.4, Fat 5.3, SaturatedFat 0.5, Sodium 2.2, Carbohydrate 42.6, Fiber 5.8, Sugar 0.8, Protein 7.7
GALLO PINTO RECIPE | COSTA RICAN RICE AND BEANS
Make up this quick and easy authentic Gallo Pinto recipe in just 30 minutes! Serve these Costa Rican rice and beans for a fabulous vegetarian dinner.
Provided by London Brazil
Categories Dinner lunch Main Course
Time 30m
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat add olive oil, bell peppers, and onion. Sauté for 5-7 minutes or until veggies are tender.
- Add crushed garlic and continue sautéing for 1 minute.
- Whisk together cumin, paprika, cayenne pepper, and salt in a small bowl.
- Add rice, beans, and seasoning ingredients to the skillet. Stir to combine.
- Pour Lizano salsa over rice and stir well. Cook for 5-10 minutes, uncovered, over low heat, or until rice absorbs the sauce.
- Serve gallo pinto with cilantro and additional Lizano salsa, if desired, and enjoy!
Nutrition Facts : Calories 358 kcal, Carbohydrate 60 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Sodium 1146 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving
GALLO PINTO (COSTA RICAN BEANS AND RICE)
Steps:
- Place the oil in a large skillet over medium heat.
- Add the chopped onion, the garlic, the red pepper, and the chopped cilantro. Cook, stirring often, until vegetables are soft and fragrant.
- Add the cumin and salsa lizano (or Worcestershire sauce) and cook for 2 to 3 more minutes.
- Add the beans and their liquid, and cook for 1 minute.
- Add the rice and stir until rice is well mixed with the beans and there are no clumps of rice.
- Cover skillet, lower heat, and let mixture simmer for 1 to 2 minutes, until rice is heated through.
- Season with salt and pepper to taste, adding more salsa lizano or Worcestershire sauce to taste.
- Garnish with fresh cilantro before serving.
Nutrition Facts : Calories 311 kcal, Carbohydrate 50 g, Cholesterol 0 mg, Fiber 9 g, Protein 11 g, SaturatedFat 1 g, Sodium 192 mg, Sugar 3 g, Fat 8 g, ServingSize Serves 4, UnsaturatedFat 0 g
FRIED RICE AND BEANS (GALLO PINTO)
My dad's black bean recipe. He is from Costa Rica. I eat these 4 different ways: as "gallo pinto," plain rice and beans for a side dish, as black bean soup, or mash them to make a dip. Serve gallo pinto with a fried egg and bacon.
Provided by tconstantine
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 2h30m
Yield 1
Number Of Ingredients 8
Steps:
- Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
- Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
- Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
- For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.
Nutrition Facts : Calories 1917.9 calories, Carbohydrate 354.7 g, Fat 11.9 g, Fiber 71.1 g, Protein 105.2 g, SaturatedFat 2.6 g, Sodium 2352.6 mg, Sugar 10.7 g
GALLO PINTO (RED BEANS AND RICE)
This yummy dish is a staple in many Latin American countries and is very easy to make!
Provided by avargas88
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Combine water and beans in a large pan; bring to a boil. Add rice. Cover and cook until rice is completely soft, about 15 minutes. Season with salt and pepper.
Nutrition Facts : Calories 377.2 calories, Carbohydrate 79 g, Fat 1.1 g, Fiber 8.3 g, Protein 12.4 g, SaturatedFat 0.1 g, Sodium 442.9 mg, Sugar 2.6 g
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.
Provided by Studentchef
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.
- Variations:.
- •Casamiento (Salvadoran black beans and rice): Use black beans instead of red beans.
- •Nicaraguans on the Caribbean coast use coconut oil instead of regular vegetable oil.
- •Stir in some chopped cilantro.
- •Add a few dashes of bottled pepper sauce or Worcerstershire sauce for added flavor.
Tips:
- Use day-old rice: This will help the rice stay separate and fluffy when it's fried.
- Cook the beans until they are tender but still hold their shape: You don't want them to be mushy.
- Use a variety of vegetables: This will add flavor and color to the dish. Some good options include onions, peppers, tomatoes, and carrots.
- Season the rice and beans with your favorite spices: Some popular choices include garlic powder, onion powder, cumin, and paprika.
- Serve the gallo pinto with your favorite sides: Some good options include fried eggs, avocado, and sour cream.
Conclusion:
Gallo pinto is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It's also a great way to use up leftover rice and beans. With its simple ingredients and flavorful spices, gallo pinto is a dish that everyone will enjoy.
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