Gallo Pinto, or Costa Rican beans & rice
(15)
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
1 tbsp. olive oil1/4 cup chopped onion2-3 cloves garlic2 tbsp worcestershire sauce1/4 tsp cumin1/4 tsp ginger1 cup uncooked white rice, or 3 cups cooked1 can (or 1 3/4 cups) cooked black beans, drained and rinsedsalt and pepper to taste
Directions
If rice is uncooked, begin cooking according to package directions with a little salt or chicken bouillon. When the rice is nearly done, chop onion, mince or press garlic, and begin heating the oil in a large skillet over medium heat. Add the onion and garlic and heat until the onion is clear. Add cumin, ginger, and Worcestershire sauce and stir. Then stir in cooked rice and beans and heat until the rice begins to stick (until it's well heated through). Add salt and pepper to taste.

Number of Servings: 6

Recipe submitted by SparkPeople user RIZADA.
Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 206.8
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 331.7 mg
  • Total Carbs: 36.1 g
  • Dietary Fiber: 4.6 g
  • Protein: 6.5 g

Member Reviews
  • HLKLJGK
     so yummy. i use brown rice and add 1/4 tsp of coriander as well. - 3/13/09
  • NOMAD36
     Pinto is made with rice already cooked is best if cooked from the day before (like Chinese fry rice)and the only sauce we Ticos add is Lizano sauce and the cilantro is added all the way At the end - 6/27/21
  • SCAREDOFSCALE
     I just made this today, substituting quinoa for the rice. It is fabulous! - 4/8/20
  • DIANITAH
     Actually this is missing the most important ingredient...the tico secret: Salsa Lizano. I can't have pinto without it. Also how my tica mama taught me how to make it. I've never had it with worcestershire sauce. You can buy Lizano at most Mexican or other Latin American groceries or online. - 6/3/13
  • HUSKERFAN4EVER
     This is a wonderful recipe. I do recommend using day old rice. I may have overdone the ginger, so next time I will stick to the recipe's measurement. I added a bit of hot sauce, too. - 4/12/13
  • NMMAMA2011
     This is exactly how it is made in Costa Rica! I like to add a little cilantro just to be different. - 6/8/11
  • FLOWINGWATER
     This was DELICIOUS, but a tiny bit dry. We added salsa and ate it with sour cream and that sorted it out great, but I think next time I'll increase the onions and beans to make it a little less dry. This is definitely a keeper, though! Thanks! - 4/5/11
  • COLETTE8B4
     a lovely dish, and one you can improvise on...with whatever you have leftover and need to use from your fridge! - 10/17/10
  • BODYREMEDIATOR
     Gallo pinto is one of my favorite foods! I add chopped green peppers in mine for extra flavor. - 7/14/10
  • LAURIANNASH
     This was fabulous! I used pinto beans and brown rice, but all the spices were the same and my husband loved it too. I added it to one of my cookbooks, because I KNOW I'll use it again! :) - 4/14/10
  • ADCHICK1
     Thanks for the recipe! I am going to try this tonight. The high calories count originally put me off, but now I see that info. is for the entire dish, not just one serving...Bonus!
    The only thing I am going to add is freshly chopped cilantro on top. This is how I was served it in Costa Rica. THX!! - 3/7/10
  • CD6252112
     I was really amazed to find Gallo Pinto here! What other recipes i could find from Costa Rica? Thanks! - 2/23/10
  • EMC2CHICK
     This was really good I used pinto beans and did not have any worcestershire sauce but it was great
    - 9/25/09
  • DEBDOOPERDUE
     Wonderful! - 4/13/09
  • ANTHEAHALPRYN
     i'm so excited to fine this recipe. i was in costa rica and just loved this dish (available EVERYWHERE and w/breakfast too) i tried making it at home but it was never the same. can't wait to try this!!!! - 4/4/09



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