Gallo Pinto or Costa Rican black beans and rice is a creative and tasty way of preparing a rice dish. The Costa Ricans eat this with just about every meal, and it accompanies most meats. I especially like it served up with chicken. A nice garden salad goes well with it, too. If you want to impress your friends and family with a creative rice dish, give this a try today.
I have attempted to make the dish as authentic as possible, but I’m certainly open to constructive criticism. As with any recipe, you can alter some of the ingredients according to your liking. For example, green bell peppers are almost always used. You could substitute them with red peppers, however, to add a sweeter taste. Of course, if you are a garlic lover, you can always add more. The same principle applies to all of the spices and ingredients.
I always make the beans up a day or two before making the dish. This way they are on hand. The same applies to the rice. The procedure goes so much easier if the rice and beans are premade. It is critical that you reserve 3/4’s of a cup of the juice from the rice as it needs to be added to the recipe to reproduce the authentic color, taste, and texture of the dish.
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[btn color=”orange” target=””]Ingredients:[/btn]
- 2 cups of black beans, boiled
- 3/4 cup of liquid from the beans
- 3 cups of long grain white rice, cooked
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 medium cloves of garlic, minced
- 1 large stalk of celery (1/2 cup), diced
- 1/2 tsp of dried thyme
- 1/2 tsp of salt
- 1/2 tsp of freshly ground pepper
- 1/4 cup of cilantro (optional for garnishing)
- Cooking oil (about 1 tbsp)
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- Servings: 4-5
- Time: 115 minutes
- Level: Easy
- Cuisine: Costa Rican
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[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Cooking Method:[/btn]
- Add the cooking oil to a preheated pan. Saute the onions, over medium heat, until they are fragrant. This should take about 2 minutes. Add in the celery and bell peppers, and cook them for an additional 3 minutes. Add in the garlic, salt, pepper, and thyme and saute them for about 45 seconds.
- Add in the liquid from the beans and the beans. Stir gently until everything is well combined. Bring it to a simmer. Add in the rice while continuing to stir it gently. If there are any clumps of rice, try to break them up with your fingers before adding them. Stir gently until everything is well combined and the rice is coated with the bean sauce. It will turn a brownish color.
- Place the gallo pinto on a plate, garnish with the cilantro and enjoy.
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