Costa Rican Gallo Pinto (Traditional Dish Of Rice & Beans)
July 09, 2017
"Here in this dish the Gallo pinto is the national dish of Costa Rica. The literal translation of gallo pinto is “spotted rooster.” The name refers to the appearance of the rice – spotted with black beans and bits of red pepper. Rice and beans are a very popular in Latin American cooking. They’re typically served at breakfast, lunch and dinner. Gallo pinto uses the leftover rice and beans from the night before, jazzes them up with onions, peppers, cilantro and spices, and adds eggs and fried plantains for a delicious, hearty breakfast."
- Note: this dish is traditionally made with leftover beans and rice. If you need to cook the rice or beans in advance, it will add to the cooking time.
- FOR PLANTAINS
- FOR EGGS
- Serving Size: 1 (612.9 g)
- Calories 855.2
- Total Fat - 17.7 g
- Saturated Fat - 5.3 g
- Cholesterol - 214.9 mg
- Sodium - 1117.8 mg
- Total Carbohydrate - 147.2 g
- Dietary Fiber - 18.6 g
- Sugars - 25.3 g
- Protein - 32.3 g
- Calcium - 221 mg
- Iron - 10 mg
- Vitamin C - 76.9 mg
- Thiamin - 1.2 mg
TO COOK THE GALLO PINTO
Heat 2 tablespoons of olive oil over medium heat in a large skillet.
Sauté garlic, red pepper and onion, stirring occasionally, until softened, about 5 minutes.
Add the remaining tablespoon of olive oil and the cooked rice and lower the heat to medium-low. Cook, tossing, until everything is combined and hot, 3-4 minutes.
Add beans and salsa lizano (if using) and gently fold them into the rice mixture. Continue cooking and gently folding until everything is hot and thoroughly combined, 2 minutes or so.
Stir in scallions, 6 tablespoons chopped cilantro, 2 teaspoons salt, and ¼ teaspoon pepper.
Remove from heat and cover partially to keep warm.
TO COOK THE PLANTAINS
In a medium bowl, toss sliced plantains with sugar, cinnamon and salt.
Heat 2 tablespoons coconut oil in a large, preferably cast iron, skillet over medium-high heat. Add the plantain slices in a single layer. ( If they don't all fit, cook them in two batches).
Cook for 2-3 minutes per side or until brown and caramelized and soft. Transfer to a plate.
Squeeze some lime juice over them - about ¼ of a juicy lime. Sprinkle a few pinches of course salt over them, to taste. Tent with foil.
TO FRY THE EGGS
Fry or scramble the eggs - however you like them.
Divide pinto gallo between 6 plates. Place a cooked egg on top of each.
Garnish with a sprinkle of cilantro and some salt and pepper, to taste.
Arrange a few plantain slices alongside. Garnish with a lime wedge. Pass around the hot sauce.
Tips & Variations
No special items needed.