May 6, 2018 0 Comments

Costa Rica Chefs: Gallo Pinto Recipe

Enjoy this classic Costa Rican Recipe that is eaten for every meal of the day. Translated to Spotted Chicken, this is a daily staple and cornerstone to the traditional breakfast in Costa Rica. Serve with a Nice steak or Fish and Sweet plantains & Salad for an incredible dinner option. Be sure to try the Caribbean version called “Rice & Beans” (In English) for a nice twist.  Costa Rica Chef’s has an incredible selection of Tested and Authentic Recipes. Follow our Costa Rica Chefs blog for more Costa Rican Recipes!

Authentic Gallo Pinto

Rice

  • 4 tablespoons  oil
  • 1 medium onion finely chopped
  • 1/2 red bell pepper finely chopped
  • 3 cloves garlic minced
  • 2 cups long grain white rice rinsed 
  • 3 1/4 Water
  • 1 1/2 teaspoon sea salt

Black Beans

  • 1/2 pound dried black beans
  • 2 cloves garlic
  • 1 medium onion finely chopped
  • 1 red bell pepper finely chopped
  • 1/4 cup cilantro finely chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin

Gallo Pinto

  • 1 tablespoon oil
  • 1 teaspoon red bell pepper finely chopped
  • 2 tablespoons onion finely chopped
  • 2 tablespoons cilantro minced
  • 2 cloves of garlic minced
  • 3 tablespoon Salsa Lizano 

Instructions

Long Rice

  1. Place oil in a medium saucepan., onion and bell pepper and suate until vegetables start to soften. Add garlic and cook for a minute. Add rice and cook until well coated and rice starts to turn opaque. Add water and cover on a low simmer. (Tip: The goal here is to not let the rice pop completely. Aldente rice is the key! )

Red Beans

  1. After Soaking and rinsing the red beans place sauce the garlic, onion, bell pepper, cilantro and oregano altogether 3-5 minutes until aeromatic . Add Beans to the “Sofrito” and water to cover the ingredients within the pressure cooker. Cook around 10-15 minutes according to your pressure cooker instructions. (Tips: You do not want to overcook the beans till they are mushy)

Wait!

  1. True Gallo pinto is made with rice and beans made from the day before. This lets the rice Harden in order to cook with the perfect texture and the beans to gain flavor overnight. It’s hard to wait, but it’s really the authentic way for a perfect Gallo Pinto.

Finalize the Gallo Pinto

  1. Melt oil in a large saucepan over medium heat. Add sofrito;  Garlic, bell pepper, onion, cilantro and saute until vegetables are slightly softened. Add 2 cups, cooked, rice (recipe above). Toast for 2 minutes. Mix in 1 cup cooked red beans (recipe above), Salsa Lizano, and cumin. Stir and let cook for about 2 minutes. Turn off heat and let stand for 5 minutes!

 

For a Caribbean Alternative. (Called Rice & Beans)

  1. Replace oil with coconut oil in the Gallo Pinto. Dry the bean very well beforehand and stir in 1/2 cup coconut milk with the beans. let cook and simmer for a tleast 5-7 minutes and take off the heat.

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