• Pauline Hoffmann

Gallo Pinto


I was in Costa Rica in October and fell in love with the breakfast staple of beans and rice (Gallo Pinto in Spanish).


It's not only delicious but it's a nutritious start to the day. Very easy to make! (You may also use it as a side dish for a main meal.)


1 T olive oil

1 cup prepared rice (see note below)

1 clove garlic chopped

1 medium onion chopped

1 bell pepper (I use red, yellow or orange but green will work also)

1 14.5 oz. can black beans (don't drain - I usually do but in this case I like the rice to take on the color of the beans)

2 T chopped cilantro


I usually cook the rice a day ahead or use leftover rice from Chinese takeout. I use Minute Rice because I am impatient. I cook two servings of rice, which is about one cup - follow package directions.


Add olive oil to a frying pan. Add chopped garlic, onion and bell pepper to pan. Fry for about five minutes or until onions and peppers soften. Season to taste with salt and pepper (because I don't drain the black beans, I don't add much salt). Add rice and stir to combine. Then add black beans and stir.


Let cook for five minutes or so and then add cilantro. Stir to combine. Serve.


This is also wonderful reheated. I make a batch and then eat it for several days because Jamie doesn't like it.

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