Gallo Pinto

Gallo Pinto Rice

Submitted on 6/7/2016 by Anonymous for Latin Theme Week (the week of 6/19/2016)

Author bio: A lover of all things Costa Rican.

Recipe country of origin Costa Rica

Description: You might call this the Costa Rican nation dish. Every restaurant has it on their menu. If you never had it you should. Only then will you understand all the fuss about it.


1 pound Black Beans
8-10 sprigs cilantro
1 medium onion
1/2 red bell pepper
3 cups chicken broth
2 cups white rice
1/2 teaspoon salt
1 Tablespoon oil
1-3 Tablespoons frying oil


Cover beans with water and soak over night.

Drain the beans and add enough water to cover by about an inch. Add salt and bring water to boil and cook until the beans are soft, about 3 hours.

Meanwhile chop onion, bell pepper, and cilantro very fine

Saute the uncooked rice using 1 Tablespoon oil for about 2 minutes over medium heat.

Then add 1/2 of the chopped onion, bell pepper, and cilantro and saute for another 2 minutes.

Add broth, bring to boil, cover and reduce heat to a simmer until rice is done (20-30 minutes)

Once beans and rice are done you simply saute them together along with the reserved chopped onion, bell pepper, and cilantro.

Sprinkle with a little fresh cilantro just be for serving.

Tip: Adding a little of the ‘black water’ from the beans will give it the color and add to the flavor of the dish.



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