Gallo Pinto is a traditional dish from Costa Rica, which is widely considered the country’s national dish. The name “Gallo Pinto” means “spotted rooster” in Spanish and refers to the speckled appearance of the dish from the black beans mixed in with the rice.

Gallo Pinto has a rich history in Costa Rica, with roots dating back to indigenous cultures and influences from African, Spanish, and Caribbean cuisines. It was originally made as a simple dish with leftover rice and beans and has since evolved into a staple of Costa Rican cuisine.

There are many variations of Gallo Pinto, with each region and household having its own twist on the dish. Some variations may include the addition of spices, vegetables, or meats, while others may use different types of beans or rice.

Authentic Gallo Pinto Recipe

Ingredients

1 cup black beans, cooked

1 cup long-grain rice

1 small onion, chopped

1 red bell pepper, chopped

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

2 tablespoons cilantro, chopped

1/4 cup water

Instructions

Heat the olive oil in a large pan over medium heat.

Add the onion, red bell pepper, and garlic to the pan and cook until the onion is translucent, about 5 minutes.

Add the cooked black beans, salt, and black pepper to the pan and stir to combine.

Stir in the rice and cilantro and cook for 2-3 minutes, until the rice is well combined with the other ingredients.

Add the water to the pan and stir to combine.

Reduce the heat to low, cover the pan with a lid, and simmer for about 20 minutes, or until the rice is fully cooked.

Serve hot as a side dish or as a main dish with a fried egg, cheese, or avocado.

Enjoy your homemade Gallo Pinto!