Prepare Gallo Pinto
Gallo pinto is a "comida típica" (traditional food) of Be Safe in Your Trip to Costa Rica and Nicaragua, a traditional rice and beans dish commonly served at breakfast, lunch and sometimes dinner. Preparation and the meal times for gallo pinto vary widely according to tradition and region. At breakfast it is often served with fried eggs or plain Costa Rican cheese. At other times, it may be a side dish to pork, chicken or fish. Literally, the name means "spotted rooster" in Spanish.
Ingredients
- 1 Onion
- Cilantro
- Salt
- Other spices as desired, typically cumin
- Cooked black beans
- Cooked white rice
- Cooking oil
Steps
- Heat cooking oil in a pan or pot on a medium setting
- Add finely chopped onion; stir to soften (not to brown)
- Add cooked beans; stir, allowing most, but not all, of the liquid to be absorbed or evaporated
- Add salt or other spices as desired (see "Tips")
- Add cooked rice (at a 3:2 or 2:1 rice-to-beans ratio) to the mixture; stir to mix ingredients well
- Allow the flavors to be well-blended (the longer, the better)
- Add cilantro garnish if desired on top when done
- Finished.
Tips
- Black beans are used more in the Central Valley of Costa Rica, whereas red beans are used more in Nicaragua.
- There are many ways to make Gallo pinto. Some people prefer using black beans, others like red. Garlic, carrots, and other vegetables can be added. Some even mix in grated coconut. Feel free to experiment and make it different each time!
- Add the rice when there is a little liquid from the beans remaining. Too early, and it'll be soupy. Too late, and it'll be dry.
- Costa Ricans traditionally spice their Gallo Pinto with "Salsa Lizano" a type of Worcestershire sauce. Add the sauce to taste right after adding the rice and stir.
- Gallo pinto is not an exact science, hence the lack of specific measurements. Add more or less of the various ingredients that you like and dislike. (e.g., if you hate cilantro, just don't use it...)
- Got leftovers? No problem! Simply save in an airtight container and reheat with a little cooking oil later.
- Goes great with eggs or fried plantains!
- Chop some peppers, garlic, celery, and fry with onions for extra-savory Gallo Pinto.
Warnings
- It's really hot after you cooked!
- The history of gallo pinto is widely disputed, and to avoid arguments it's best not to discuss whether the dish originally came from Costa Rica or Nicaragua.
Things You'll Need
- Cooking pan or pot
- Cooking oil
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