2 tbsp Olive Oil
1 large Onion, diced
1 medium Green Pepper, diced
3 cloves Garlic, minced
3 cups cooked Rice
1 (15 oz) can Black Beans, partially drained
1 cup Sweet Corn, cooked
1 tsp ground Cumin
1 tsp ground Coriander
1/2 tsp ground Ginger
3 tbsp Worcestershire Sauce
Salt & Pepper to taste


Make sure the rice is cooked prior to the start of this dish. You may make it fresh or use whatever left over rice you have from the night before. This is a great RECYCLED RECIPE.

Fresh Rice Recipe

     1 cup uncooked Rice
     1 Chicken Bouillon Cube
     2 cups of water

• Combine rice, water and chicken bouillon.

• Follow the microwave or stovetop directions on the rice package.

• In a large sauté pan, add the Oil, Onion and Green Pepper.

• Cook on medium heat until onions become translucent and peppers soften, about 6 minutes.

• Add Garlic, sauté for 3 minutes.

• Turn heat down to medium-low, add Cumin, Coriander, Ginger and Worcestershire. Stir until all the spices are incorporated.

• Add Beans, Corn and Rice. Stir well. Cover pan.

• Cook for 15 minutes, stirring occasionally, or until all ingredients are heated through.

• Add salt and pepper to taste.

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Costa Rican Rice & Beans (Gallo Pinto)(Click Image To View Detail)

Category: Side Dishes

Servings: 4

Misfit Level: Intermediate

Notes From Betty:

After spending two weeks in Costa Rica and eating Gallo Pinto and Eggs every day for breakfast, it was truly surprising when, upon my arrival home, I missed this lovely ethnic dish. Make sure to keep this recipe in a safe place, because trust me, this one is a gem! Gallo Pinto is traditionally made at breakfast time, using the left over rice from the previous evening’s dinner. It is a brilliant side dish of tasty goodness and I highly suggest it for any time of the day, breakfast, lunch or dinner!  It is great pared with Eggs or Chicken!

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