Traditional Gallo Pinto Recipe
The origin of Gallo Pinto is disputed, with both Costa Ricans and Nicaraguans claiming it as their own. Nicaraguans argue that the dish was brought to Nicaragua by Afro-Latin Americans in the 17th and 18th centuries.In contrast, Costa Ricans believe that Gallo Pinto originated in the San Sabastian neighborhood of San Jose in the 1930s.One legend tells of a small farm owner who fattened a spotted rooster for a dinner party, but the rooster wasn't enough to feed all the guests. To solve the problem, a Jamaican Latino kitchen staff member created a mixture of rice and black beans to feed everyone. The guests called it Gallo Pinto, and thus the dish was born.
Ingredients
- Salsa Lizano – ¼ cup
- Chopped, fresh cilantro – ¼ cup
- Red bell pepper, diced – 1
- Medium yellow onion, finely diced – 1
- Olive oil – 2 tbsp
- Garlic, minced – 2 cloves
- Cooked black beans – 2 cups
- Cooked rice (prepared a day before) – 3 cups
Instructions
- Heat olive oil in a large frying pan over medium heat.
- Add diced bell pepper and onions and sauté for about 6minutes.
- Add minced garlic and cook for 1 minute, until fragrant.
- Add black beans and a teaspoon of oil to the pan.
- Add Lizano sauce and salt to taste and allow simmering for 5minutes.
- Add the cooked rice and stir well for the ingredients to mix properly.
- Allow cooking for 5minutes.
- Stir in chopped cilantro.
- Add salt and Lizano sauce as needed.
- Serve with eggs, tortilla, fried plantains, and Natila for a sumptuous breakfast.
Nutrition
Calories: 177kcalCarbohydrates: 30gProtein: 6gFat: 4gSaturated Fat: 1gSodium: 61mgFiber: 5gSugar: 2g
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