Gallo Pinto (a.k.a Quick & Dirty Rice And Beans)

Hi! I'm

ELIZABETH

I'm a Certified Health Coach, longtime blogger, and host of Elizabeth Eats on YouTube. In addition to writing recipes (I love to eat!), I'm a strong believer that life is too short to settle for anything less than living your best life.

TOP LINKS

Breakfast IDEAS

Dinner IDEAS

ALL RECIPES

Newsletter

This post may contain affiliate links. Please read my disclosure policy.

brown rice

I love anything that’s quick and healthy, and this is one of my favorites. It’s also vegan, gluten-free and low-glycemic.

This is a great dish to whip up to finish off any left over ingredients from making mexican food. It’s also a great way to use up any leftover brown rice from takeout.

It’s not technically traditional Gallo Pinto (a popular dish in Costa Rica) but it’s pretty close. Play with this recipe to use up leftover ingredients – add a handful of any chopped greens, leftover cilantro, chopped onion of any kind, etc. You really can’t go wrong.

The recipe is quick and dirty, but the result is yummy and healthy!

Stick to brown rice and the freshest ingredients possible.

Gallo Pinto

Prep Time: 10 minutes
Total Time: 45 minutes
Serves 2 (can easily be doubled)

Ingredients:

  • 2 cups cooked brown rice (either left over from take out or prepare 1 cup dry brown rice to package instructions to make about 2 cups cooked)
  • 1 14 ounce can black or red beans, rinsed and drained
  • 1/2 cup fresh salsa, purchased or made fresh
  • 1/2 avocado, seeded, peeled & medium chopped
  • 1 vegetable bouillon cube, if you have one
  • Sea salt

Recipe:
Prepare the rice according to package instructions in a medium pot; add a vegetable bouillon cube or 1/2 teaspoon of sea salt for flavor. If using leftover takeout rice, add 1 tablespoon purified water and heat it in a medium pot over low on the stove for about 10 minutes until it’s warmed through. Remove from heat. Add the drained beans, salsa, avocado and any other veggies you need to use up, up to a cup. Stir well to combine; add sea salt to taste* and another tablespoon of water if needed. Cover the pot and warm on low to let the entire dish warm through.

This dish tastes great warm, room temperature or cold and will keep in an airtight glass container in the refrigerator up to 3 days.

*The amount of sea salt needed will depend on the amount of salt in the bouillon cube, rice and salsa. If you’re bouillon cube is salt-free or you’re not using one, add the 1/2 teaspoon to the rice while it cooks. Then add a pinch of salt as you add each ingredient to the dish, tasting as you go for the right flavor.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
gallo-pinto-a-k-a-quick-dirty-rice-and-beans

Gallo Pinto (a.k.a Quick & Dirty Rice And Beans)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elizabeth Rider
  • Prep Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: Serves 2

Ingredients

Units Scale
  • 2 cups cooked brown rice (either left over from take out or prepare 1 cup dry brown rice to package instructions to make about 2 cups cooked)
  • 1 14 ounce can black or red beans, rinsed and drained
  • 1/2 cup fresh salsa, purchased or made fresh
  • 1/2 avocado, seeded, peeled & medium chopped
  • 1 vegetable bouillon cube, if you have one
  • Sea salt

Instructions

Prepare the rice according to package instructions in a medium pot; add a vegetable bouillon cube or 1/2 teaspoon of sea salt for flavor. If using leftover takeout rice, add 1 tablespoon purified water and heat it in a medium pot over low on the stove for about 10 minutes until it’s warmed through. Remove from heat. Add the drained beans, salsa, avocado and any other veggies you need to use up, up to a cup. Stir well to combine; add sea salt to taste* and another tablespoon of water if needed. Cover the pot and warm on low to let the entire dish warm through.

This dish tastes great warm, room temperature or cold and will keep in an airtight glass container in the refrigerator up to 3 days.


Notes

The amount of sea salt needed will depend on the amount of salt in the bouillon cube, rice and salsa. If you’re bouillon cube is salt-free or you’re not using one, add the 1/2 teaspoon to the rice while it cooks. Then add a pinch of salt as you add each ingredient to the dish, tasting as you go for the right flavor.

 

gallo-pinto-a-k-a-quick-dirty-rice-and-beans

Leave A Review + Read The Comments →

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Vapour says:

    Thought you might find it amusing that your yummy recipe is being made in a hotel room in the south of France!  I have just blended the salsa in the bathroom so i don’t wake the children!  I added it to left over chickpeas, peas and brown rice and had it with salad – it was delicious.  Love your blog and all the recipes xx

  2. I will definately make this recipe.  It looks so yummy and I love how simple it is, and you can vary it according how much heat you like.

Hi, I'm Elizabeth

I teach you how to be healthier without extremes, so you can live more and obsess less.

Subscribe now for delicious recipes, inspiration, and ideas to make life better each week:

as seen in:

READ          LATEST

the

join over 67,000+ readers Getting New Healthy Recipes Every Week

For a limited time, new subscribers get 9 Healthy Recipe eBooks—For FREE!

Claim Your Subscriber Perks!