Description
Learn how to make a quick and easy version of Gallo Pinto, a traditional Costa Rican dish made with rice and beans. This vegan, gluten-free recipe is perfect for using up leftovers and is packed with flavor. It’s great served alone, and awesome with scrambled eggs for an awesome healthy breakfast.
Ingredients
Units
Salsa Version:
- 2 cups cooked rice (Use up leftover rice from take-out, or prepare 1 cup dry rice to package instructions to make about 2 cups cooked. Brown or white rice works.)
- 1 (14-ounce) can black beans (black beans are traditional, but some people substitute kidney beans)
- 1/2 cup fresh salsa, purchased or made fresh
- 1/4 teaspoon Kosher salt or sea salt (plus more to taste)
- Optional: sliced avocado, for serving
- 2 cups cooked rice
- 1 (14-ounce) can black beans, rinsed and drained
- 2 tablespoons olive oil
- 1/2 medium yellow onion, very finely diced
- 1/2 red bell pepper, very finely diced
- 2 cloves garlic, grated or minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- fresh lime wedges (optional for flavor and garnish)
- 2-3 tablespoons finely chopped cilantro (optional, for garnish)
Instructions
Salsa Version
- Prepare the Rice: Cook the rice in a medium pot according to package instructions. If using leftover takeout rice, add 1 tablespoon filtered water and heat it in a medium pot over low on the stove for 5-10 minutes until it’s warmed through.
- Combine Ingredients: Add the drained beans, salsa and 1/2 teaspoon salt. Stir well to combine; add sea salt to taste* and 1 more tablespoon of water if it seems dry.
- Warm Through: Cover the pot and warm on low to let the entire dish heat through.
Veggie Version
- Prepare the rice in a medium pot according to the package instructions. If using leftover takeout rice, add 1 tablespoon of water and heat it in a medium pot over low on the stove for about 10 minutes until it’s warmed through.
- Heat a large sauté pan over medium-high heat. Add the oil and sauté the onion and red bell pepper until soft, about 5 minutes. Add the minced garlic and 1/2 teaspoon cumin. Season to taste with salt.
- Add the rice and the drained and rinsed beans to the sautéed veggies. 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.
Serve alone or alongside avocado and scrambled egg.
Gallo Pinto tastes great warm, at room temperature, or cold and can be kept in an airtight glass container in the refrigerator for up to 3 days.
