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gallo pinto recipe on white plate topped with cilantro
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5 from 8 votes

Gallo Pinto Recipe

Gallo Pinto is a rice and beans dish with its origins in Central America. This take is inspired by my time living in Costa Rica and how I most frequently experienced this dish. It is so tasty and filling that I love to introduce it to others who may not have experienced it yet! You can also find this recipe in my book, The Vegetarian Family Cookbook.
Prep Time5 mins
Cook Time10 mins
Rice Cooking Time (if applicable)15 mins
Total Time30 mins
Course: Entrées, Side Dish
Cuisine: Central American, Costa Rican, Latin American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 173kcal
Author: Kristen Wood


  • Salsa Lizano
  • White Rice
  • Black Beans, Canned
  • The Vegetarian Family Cookbook


  • 2 tablespoons oil such as avocado oil or sunflower oil
  • 1 onion (white or yellow) diced
  • 3 garlic cloves minced
  • 1 15-ounce can black beans liquid included
  • 1/4 cup Salsa Lizano see notes in post for suitable replacements
  • 2 cups cooked white rice basmati or jasmine work well
  • 2 tablespoons fresh cilantro chopped
  • 1/2 teaspoon sea salt


  • In a large skillet over medium heat, combine the oil, onion, and garlic. Sauté for 5 minutes.
  • Add the beans and Salsa Lizano to the skillet. Stir and cook for 2 minutes.
  • Add the cooked rice, chopped cilantro, and salt. Mix well and cook for 3 minutes longer, stirring frequently.
  • Garnish with fresh chopped cilantro before serving.



This recipe and many others can be found in my cookbook, The Vegetarian Family Cookbook, available wherever books are sold!
You might also like: What Goes With Baked Beans?


Serving: 1bowl | Calories: 173kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 407mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg