Gallo pinto, a staple dish in Central American cuisine, is a flavorful and filling meal made with fried rice and beans. But what makes it truly special is its versatility – from breakfast to dinner, there’s a gallo pinto recipe out there to suit your taste buds. Whether you’re in the mood for something classic and comforting or bold and adventurous, we’ve got 18 mouth-watering recipes to inspire your next meal. From Costa Rican classics to Caribbean twists, spicy kickers to savory delights, our collection of gallo pinto recipes has something for everyone.
Classic Costa Rican Gallo Pinto
Gallo pinto, a traditional breakfast dish from Costa Rica, is a flavorful and filling combination of cooked black beans, rice, onions, garlic, and spices. This simple recipe serves 4-6 people.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 2 cups cooked white rice (preferably day-old)
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the soaked black beans, cumin, paprika, salt, and pepper. Cook for 5-7 minutes or until the flavors meld together.
5. Fluff the cooked rice with a fork and stir into the bean mixture.
6. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until the gallo pinto is heated through.
Cooking Time: 20-25 minutes
Nicaraguan-Style Gallo Pinto with Fried Plantains
Gallo pinto, a traditional Nicaraguan dish, is a flavorful combination of fried plantains and cooked black beans. This recipe is a staple in many Nicaraguan households and is often served at breakfast or as a side dish.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 2 ripe plantains
– Vegetable oil for frying
Instructions:
1. Cook the black beans with 4 cups of water, onion, garlic, and cumin until the beans are tender.
2. Mash the cooked black beans using a fork or potato masher.
3. Slice the plantains into 1-inch rounds.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry the plantain slices for about 2-3 minutes on each side, until they are golden brown and crispy.
6. Serve the gallo pinto with fried plantains together, garnished with chopped cilantro if desired.
Cooking Time:
– Black beans: 1 hour
– Fried plantains: 10-12 minutes
Spicy Gallo Pinto with Chorizo
Gallo pinto is a classic Costa Rican dish that combines the simplicity of refried beans and rice with the richness of crispy chorizo. This spicy twist adds a kick of heat from jalapeños and cumin, perfect for any occasion.
Ingredients:
– 1 cup cooked black beans
– 1 cup cooked white rice
– 2 cups water
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1 jalapeño pepper, seeded and finely chopped
– 6 ounces chorizo sausage, sliced
– Salt and pepper to taste
– Optional: lime wedges and diced onions for garnish
Instructions:
1. In a large saucepan, combine beans, rice, water, cumin, paprika, and jalapeño. Bring to a simmer over medium heat.
2. Reduce heat to low and cook for 15-20 minutes or until liquid is absorbed and mixture is creamy.
3. Meanwhile, cook chorizo sausage in a separate pan over medium-high heat until crispy.
4. To assemble, place cooked gallo pinto mixture on a plate, top with crispy chorizo, and sprinkle with cilantro. Serve hot.
Cooking Time: 20-25 minutes
Vegetarian Gallo Pinto with Black Beans
A vibrant and flavorful vegetarian twist on traditional Latin American Gallo Pinto, this recipe combines creamy black beans with sweet potatoes and a hint of cumin. Perfect for a quick and satisfying meal or as a side dish.
Ingredients:
– 1 medium sweet potato, peeled and diced
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in black beans, cumin, salt, and pepper. Cook for an additional 2-3 minutes or until heated through.
5. Mash roasted sweet potato with a fork to desired consistency. Combine with black bean mixture.
Cooking Time: 35-40 minutes
Gallo Pinto Breakfast Bowl with Eggs
Start your day off right with this vibrant breakfast bowl that combines the flavors of Central America and a classic American staple – eggs!
Ingredients:
– 1 cup cooked black beans (Gallo Pinto)
– 2 eggs
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded cheese, chopped cilantro
Instructions:
1. Crack the eggs into a bowl and whisk them together with a fork. Season with salt and pepper.
2. Heat the olive oil in a non-stick skillet over medium heat. Pour in the eggs and scramble them until they’re cooked through.
3. In a separate bowl, combine the Gallopinto (black beans) with a pinch of salt to taste.
4. To assemble the bowls, divide the Gallopinto between two bowls, then top each with scrambled eggs.
5. Add your desired toppings and serve immediately.
Cooking Time: 15-20 minutes
Coconut Gallo Pinto with Caribbean Flavors
A twist on the traditional Costa Rican dish, this Coconut Gallo Pinto with Caribbean Flavors adds a creamy coconut element and a hint of island spices. Perfect for a flavorful breakfast or brunch!
Ingredients:
– 1 cup cooked black beans
– 1/2 cup cooked rice
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons chopped fresh cilantro
– 1 tablespoon grated fresh ginger
– 1 teaspoon Caribbean jerk seasoning
– Salt and pepper to taste
– 2 tablespoons coconut oil or vegetable oil
– Optional: diced bell peppers, onions, or scallions for added flavor
Instructions:
1. In a large skillet, heat the coconut oil over medium-high heat.
2. Add the cooked black beans, rice, unsweetened shredded coconut, cilantro, ginger, and jerk seasoning. Stir until well combined.
3. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and slightly toasted.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 10-12 minutes
Gallo Pinto Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the bold flavors of Gallo Pinto (Costa Rican rice and bean mixture) with the sweetness of roasted peppers.
Ingredients:
– 4 large bell peppers
– 1 cup cooked Gallo Pinto (see note)
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers, removing seeds and membranes. Place them in a baking dish.
3. In a bowl, mix together Gallo Pinto, cheese, and cilantro.
4. Stuff each pepper with the Gallo Pinto mixture, filling to the top.
5. Drizzle olive oil over the peppers and season with salt and pepper.
6. Bake for 30-35 minutes or until the peppers are tender.
Cooking Time: 30-35 minutes
Garlicky Gallo Pinto with Cilantro
This flavorful dish is a twist on traditional gallopinto, a Peruvian staple made with beans and rice. Our version adds the pungency of garlic and freshness of cilantro for a unique flavor profile.
Ingredients:
– 1 cup cooked black beans
– 1 cup cooked white rice
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– Salt to taste
Instructions:
1. In a medium saucepan, heat the olive oil over medium-high.
2. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the cooked black beans and stir to combine with the garlic.
4. Stir in the cooked white rice and chopped cilantro.
5. Season with salt to taste.
6. Cook for an additional 2-3 minutes, stirring occasionally, until the flavors have melded together.
Cooking Time: 10 minutes
Gallo Pinto with Fried Eggs and Avocado
A hearty and flavorful breakfast or brunch dish from Central America, Gallo Pinto combines creamy beans, savory rice, and rich eggs. Top it off with the creaminess of avocado for a delightful meal.
Ingredients:
– 1 cup cooked black beans
– 1 cup cooked white rice
– 2 tablespoons vegetable oil
– 4-6 corn tortillas (optional)
– Salt to taste
– 2 large eggs
– 1 ripe avocado, sliced
– Optional: chopped cilantro, shredded cheese, or diced tomatoes for added flavor
Instructions:
1. In a medium skillet, heat the oil over medium-high heat.
2. Add the cooked black beans and stir to combine with the oil.
3. Add the cooked rice and stir until combined with the beans.
4. Cook for 5 minutes, stirring occasionally, until the mixture is heated through and slightly crispy at the bottom.
5. Crack the eggs into a bowl and whisk lightly. Pour over the bean-rice mixture in the skillet.
6. Cook the eggs to desired doneness.
7. Serve the Gallo Pinto with fried eggs on top, topped with sliced avocado. Add optional toppings as desired.
Cooking Time: 15-20 minutes
Smoky Gallo Pinto with Bacon
A twist on traditional gallo pinto, this recipe adds smoky flavor from crispy bacon and a hint of cumin to give you a delicious breakfast or brunch option.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup cooked rice
– 4 slices of bacon, diced
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Cook the bacon in a large skillet over medium heat until crispy.
2. Remove the bacon from the skillet with a slotted spoon and set aside.
3. Add the diced onion and minced garlic to the same skillet and cook until softened, about 3-4 minutes.
4. Add the cooked black beans, cooked rice, cumin, salt, and pepper to the skillet. Stir well to combine.
5. Add the crispy bacon back into the skillet and stir to distribute evenly.
6. Cook for an additional 2-3 minutes, until the flavors have melded together.
7. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 20-25 minutes
Gallo Pinto and Cheese Quesadillas
Experience the flavors of Latin America with this simple and delicious recipe that combines traditional Gallo Pinto with melted cheese inside a crispy tortilla.
Ingredients:
– 1 cup cooked black beans (Gallo Pinto)
– 1/2 cup shredded Monterey Jack cheese
– 4 large flour tortillas
– 1 tablespoon olive oil
– Salt to taste
– Optional toppings: diced tomatoes, avocado, sour cream, cilantro
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together cooked Gallo Pinto and shredded cheese.
3. Place a tortilla in the skillet and sprinkle one-quarter of the Gallo Pinto mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip and cook for an additional 1-2 minutes or until the other side is also crispy.
7. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Gallo Pinto with Grilled Chicken
A flavorful and nutritious recipe that combines the bold flavors of grilled chicken with the creamy richness of gallo pinto, a traditional Latin American dish. This recipe is perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 cups cooked black beans
– 1 cup cooked white rice
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill chicken breasts for 5-6 minutes per side, or until cooked through.
3. In a large skillet, heat olive oil over medium heat.
4. Add diced onion and cook for 3-4 minutes, or until translucent.
5. Add garlic, cumin, salt, and pepper to the skillet and stir for 1 minute.
6. Stir in cooked black beans and white rice until well combined.
7. Slice grilled chicken into strips and serve with gallo pinto.
Cooking Time: 20-25 minutes
Lime-Infused Gallo Pinto with Shrimp
A twist on the classic Latin American dish, this recipe combines the creamy texture of gallo pinto (a traditional Nicaraguan and Costa Rican dish) with the brightness of lime and the succulence of shrimp.
Ingredients:
– 1 cup cooked black beans
– 1 cup cooked rice
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the cooked shrimp to the skillet and cook until pink and fully cooked, about 2-3 minutes per side.
5. In a separate bowl, mix together the cooked black beans and rice.
6. Add the lime juice to the bean-rice mixture and stir to combine.
7. Serve the shrimp atop the gallo pinto mixture, garnished with chopped cilantro if desired.
Cooking Time: 15-20 minutes
Gallo Pinto with Sweet Plantains and Sour Cream
This classic Costa Rican dish combines the richness of black beans and rice with the natural sweetness of plantains, all topped off with a dollop of tangy sour cream. Perfect as a main course or side dish.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can black beans, drained and rinsed
– 2 ripe plantains, sliced into 1-inch rounds
– 2 tablespoons vegetable oil
– Salt to taste
– 1/4 cup sour cream
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the plantain slices and cook until caramelized, about 3-4 minutes per side.
3. Add the black beans to the skillet and stir to combine with the plantains. Cook for an additional minute.
4. Fluff the cooked rice with a fork and add it to the skillet. Stir to combine with the black bean and plantain mixture.
5. Serve hot, topped with a dollop of sour cream and garnished with cilantro or scallions if desired.
Cooking Time: 20-25 minutes
One-Pot Gallo Pinto with Sausage
A flavorful and hearty one-pot dish that combines the rich flavors of chorizo sausage, black beans, and sweet potatoes. This recipe is perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 lb chorizo sausage, sliced
– 2 medium sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the sliced sausage and cook until browned, about 5 minutes. Remove from pot.
3. Add the onion, garlic, and bell pepper to the pot. Cook until the vegetables are tender, about 5 minutes.
4. Add the diced sweet potatoes, black beans, cumin, paprika, salt, and pepper to the pot. Stir to combine.
5. Return the cooked sausage to the pot and stir to combine.
6. Reduce heat to low and simmer, covered, for 20-25 minutes or until the sweet potatoes are tender.
Cooking Time: 30-35 minutes
Gallo Pinto Tacos with Fresh Salsa
Get ready to experience the bold flavors of Latin America with this easy-to-make Gallopinto Tacos recipe, paired with a zesty and fresh homemade salsa.
Ingredients:
– 1 cup cooked black beans
– 1 cup cooked kidney beans
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Tortillas (6-8)
– Fresh salsa ingredients: 2 cups diced tomatoes, 1/2 cup diced red onion, 1 jalapeño pepper, seeded and finely chopped, 2 tablespoons lime juice, cilantro leaves for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion, bell pepper, and garlic. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the cooked black beans and kidney beans. Season with salt and pepper to taste.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos by spooning the Gallopinto mixture onto a warmed tortilla, followed by your favorite toppings (e.g., diced avocado, sour cream, shredded cheese).
6. Prepare the fresh salsa by combining all ingredients in a bowl. Serve with the tacos.
Cooking Time: 15-20 minutes
Gallo Pinto with Crispy Pork Belly
Experience the vibrant flavors of Latin America with this hearty Gallopinto recipe, paired with the crispy, savory goodness of pork belly.
Ingredients:
– 1 cup black beans, cooked and mashed
– 1 cup cooked rice
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 pork belly slices (about 6 oz each)
– 1 tablespoon brown sugar
– 1/4 cup chopped fresh cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high. Add diced onion and cook until translucent.
3. Add minced garlic, cumin, salt, and pepper. Cook for 1 minute.
4. Stir in mashed black beans and cooked rice. Cook for 5 minutes or until heated through.
5. Meanwhile, prepare pork belly by mixing brown sugar and chopped cilantro with the slices.
6. In a separate skillet, cook pork belly over medium-high heat for 3-4 minutes per side or until crispy and caramelized.
7. Serve Gallopinto alongside Crispy Pork Belly.
Cooking Time: 25 minutes
Gallo Pinto and Egg Skillet
Start your day with a flavorful and filling breakfast that combines the bold flavors of Latin America with the comfort of a warm skillet.
Ingredients:
– 1 cup cooked black beans, warmed
– 2 eggs
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 small bell pepper, diced
– 1 teaspoon cumin
– Salt and pepper to taste
– Shredded cheese (optional)
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the diced onion and bell pepper; cook until tender, about 3-4 minutes.
3. Crack in the eggs and scramble them with a spatula until they’re cooked to your liking.
4. Stir in the warmed black beans, cumin, salt, and pepper.
5. Cook for an additional minute, until everything is well combined.
6. Serve hot, topped with shredded cheese if desired.
Cooking Time: 10-12 minutes
Summary
Gallo pinto, a traditional Latin American dish, gets a delicious makeover with these 18 flavorful recipes. From classic Costa Rican gallo pinto to creative twists like Nicaraguan-style gallo pinto with fried plantains and smoky gallo pinto with bacon, there’s something for every taste and occasion. Discover vegetarian and vegan options like black bean gallo pinto and coconut gallo pinto, as well as recipes that incorporate eggs, chorizo, and grilled chicken. Whether you’re looking for a breakfast bowl or a taco filling, these gallo pinto recipes are sure to inspire your next meal.