Gallo Pinto Recipe


Gallo Pinto is a rice dish that originates from Costa Rica and Nicaragua. If
you’ve been to a Latin friend’s house and they served you rice and beans, then
this is it! Gallo pinto directly translates to “Speckled Rooster,” and it is called
that because of the speckled appearance of the dish.
There are many variations of this dish in different parts of Latin America. Black
beans are traditionally used to make this dish, but you may also use red beans.
This dish is also a great way to stretch out your food if you’re being frugal. Not
only is it delicious, but it is also filling and the ingredients are fairly
Serving Size: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
1 red bell pepper, chopped
1 yellow onion, chopped
2 cloves garlic, minced
2 cups black beans, cooked
¾ cup black bean cooking liquid
2 Tbsp. vegetable oil
¼ cup Salsa Lizano
3 cups day-old cooked rice
¼ cup cilantro, chopped
1. Heat up your oil in a nonstick skillet over the medium high heat and
sauté the onion and bell peppers until the onion is tender and translucent.
Add in the minced garlic and stir until fragrant.
2. Add in the black beans, salsa lizano, and black bean cooking liquid.
Bring to a simmer and let cook until the liquid is reduced. Stir in the
cooked rice and mix until everything is evenly distributed. Season with
salt and pepper to taste.

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