Gallo pinto (Costa Rican rice and beans)

Costa Rica’s signature dish: rice and black beans stir-fried together with pepper, onion and coriander. Complete and tasty, it works as a savoury breakfast or a filling main.

Prep time: 10 min  |  Cook time: 15 min  |  Servings: 4  |  Difficulty: Easy

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 224 kcal · 10 g protein · 41 g carbohydrate · 2 g fat

Ingredients

• 250 g cooked rice
• 1 tin of black beans
• 1 pepper
• 1 onion
• 1 bunch of coriander
• 2 tbsp sauce (Lizano-style or soy)
• 2 cloves of garlic

Method

1. Fry the onion, garlic and pepper.
2. Add the black beans with a little of their liquid.
3. Add the cooked rice and the sauce.
4. Stir and finish with coriander.

Nutritional benefits

Rice and black beans make a complementary plant protein pair, rich in fibre and filling. The pepper and coriander add vitamins and freshness. A no-waste dish (ideal with leftover rice), gallo pinto is complete, inexpensive and 100% plant-based. Naturally gluten-free and dairy-free.

Variations and substitutions

• With a fried egg (the traditional breakfast).
• With brown rice.
• Spicier: add chilli.
• With kidney beans.

Storage and making ahead

Keeps for 3 days and reheats in a frying pan. Use cold rice so that it fries well.

💡 Good to know

Cold rice from the day before fries without sticking: gallo pinto is the ultimate no-waste dish.

Related reading

Discover more vegetarian recipes · vegan recipes · high-protein recipes · gluten-free recipes · dairy-free recipes.

The foods in this recipe: rice · black beans · pepper · onion · coriander.

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