Gallo pinto
Gallo pinto from Costa Rica.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 10 min
- Cook
- 12 min
- Rest
- None
- Total
- 22 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Gallo pinto is listed as vegetarian from Costa Rica. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
8 ingredients. Tap each one once it's out on the bench.
Ingredients
- Black beans158 ml
- Rice296 ml
- Onion30 ml
- Black pepper31 ml
- Coriander30 ml
- Salsa Lizano2½ ml
- Salt2½ ml
- Cumin2½ ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Heat up a pan over medium high heat, add olive oil and let it get hot. Add onions, peppers, cilantro, garlic, cumin, salt and pepper, cook for 3 to 5 min until onion is translucent.
5 min
Step 2
Mix in the beans, stir and reduce heat to medium, add the Lizano sauce, stir and cook for 5 more minutes. Add the rice, stir and cooked for a few more minutes, to incorporate all the flavors in the rice.
Step 3
The time to cook it I will depend of how you like your gallo pinto, some people like it a little wet and some other like it a little toasted or dry. I prefer it not too dry, so I cook it for about 5 to 7 min.
7 min
Nutrition
Per serving · estimate
- Calories
- 158 kcal
- Protein
- 6.3 g
- Carbs
- 32.7 g
- Fat
- 0.9 g
- Saturated fat
- 0.2 g
- Fibre
- 6.1 g
- Sugar
- 0.6 g
- Sodium
- 250 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- No major allergens flagged in the structured ingredients.
- Vegetarian
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 10 November.
Substitutions
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Gallo pinto take?
22 min all in — 10 min prep, 12 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Vegetarian.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
5 more questionsFewer questions
What equipment do I need?
Mixing bowl.
How much salt do I put in?
The recipe lists Salt at ½ tsp.
What can I use instead?
onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.