Want to know the secret to Gallo Pinto? Uses rice and beans that were cooked at least one day before. The locals will often make batches of beans and rice for sides to their Casado (typical Costa Rican dish) and use the leftovers to make Gallo Pinto for breakfast. It seems that the time allows the flavors of the beans to mature and the rice to firm up a bit. Although it takes a few days to prepare this dish, it is delicious.
Ingredients
Directions
Mince the clove of garlic and cilantro and set aside.
Chop the sweet pepper, and onion and set aside.
Coat the bottom of a medium-size skillet with coconut oil over medium heat (approximately setting 6).
When the pan is hot, add minced garlic and half of the onion. Sauté until the onions carmelize and become translucent.
Add precooked beans and precooked rice to the pan, and cook for one minute.
Add the peppers, cilantro, remaining onions, and Lizano Salsa to the pan, and cook for five minutes, stirring occasionally.
Plate the gallo pinto, serve and enjoy.
Gallo Pinto – Beans & Rice
AuthorNikki PageDifficultyIntermediateCost Per-Meal: ₡1,264.75 ≈ $2.11
Serving: ₡316.19 ≈ $0.53
 
Want to know the secret to Gallo Pinto? Uses rice and beans that were cooked at least one day before. The locals will often make batches of beans and rice for sides to their Casado (typical Costa Rican dish) and use the leftovers to make Gallo Pinto for breakfast. It seems that the time allows the flavors of the beans to mature and the rice to firm up a bit. Although it takes a few days to prepare this dish, it is delicious.
Rice recipe: https://cutthecrapcostarica.com/recipes/rice-instant-pot/
Black Beans recipe:
https://cutthecrapcostarica.com/recipes/black-beans-instant-pot/
Red Beans recipe:
https://cutthecrapcostarica.com/recipes/instant-pot-red-beans/
Mince the clove of garlic and cilantro and set aside.
Chop the sweet pepper, and onion and set aside.
Coat the bottom of a medium-size skillet with coconut oil over medium heat (approximately setting 6).
When the pan is hot, add minced garlic and half of the onion. Sauté until the onions carmelize and become translucent.
Add precooked beans and precooked rice to the pan, and cook for one minute.
Add the peppers, cilantro, remaining onions, and Lizano Salsa to the pan, and cook for five minutes, stirring occasionally.
Plate the gallo pinto, serve and enjoy.
Serving Size 1.25 Cup
Servings 4
- Amount Per Serving
- Calories 255.7Calories from Fat 92.9
- % Daily Value *
- Total Fat 10.8g17%
- Saturated Fat 8.3g42%
- Trans Fat 193.2g
- Potassium 292mg9%
- Total Carbohydrate 33.2g12%
- Dietary Fiber 3.9g16%
- Sugars 3.0g
- Protein 6.4g13%
- Vitamin A 1.2%
- Vitamin C 6.3%
- Calcium 4%
- Iron 12.6%
- Vitamin K 2%
- Thiamin 13%
- Riboflavin 6%
- Niacin 4%
- Vitamin B6 65.4%
- Pantothenic Acid 6%
- Phosphorus 15%
- Magnesium 9.4%
- Zinc 8%
- Selenium 20%
- Copper 15%
- Manganese 84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Mince the clove of garlic and cilantro and set aside.
Chop the sweet pepper, and onion and set aside.
Coat the bottom of a medium-size skillet with coconut oil over medium heat (approximately setting 6).
When the pan is hot, add minced garlic and half of the onion. Sauté until the onions carmelize and become translucent.
Add precooked beans and precooked rice to the pan, and cook for one minute.
Add the peppers, cilantro, remaining onions, and Lizano Salsa to the pan, and cook for five minutes, stirring occasionally.
Plate the gallo pinto, serve and enjoy.