Rice and beans is a staple of the Nicaraguan diet. It’s better known as gallo pinto, a traditional dish of Central America. Gallo pinto has a long history in both Nicaragua and neighboring country Costa Rica.

Gallo pinto is served for breakfast with eggs, but it is certainly not uncommon for both lunch and dinner with ‘queso fresco’ (local cheese, soft like mozzarella) and plantains. Though Costa Rica’s gallo pinto is made with black beans and Nicaragua’s with red beans, the base is the same; rice and beans. Made separately (the rice a day before so it has dried out a bit in the refrigerator) and then fried together usually with some onion and bell pepper.

I have been making my own tropical, somewhat healthier version of gallo pinto and I am excited to share it with you here!

How to make gallo pinto?

prepare rice and beans

To make this tropical gallo pinto you start with preparing rice. I use brown rice to keep it healthy. Cook the rice according to the directions on the package. Also brown rice is a bit drier than regular rice which helps when you mix the rice and the beans together. Beans I make like this (but beans from a can will work as well). I usually make gallo pinto from left over rice and left over beans so I have both in the refrigerator already and I can start preparing my gallo pinto straight away.

prepare the ‘tropical add-ins’

To make this tropical you need cubed pineapple, red onion, fresh ginger, cilantro, a few table spoons of Lizano sauce (Costa Ricans will know what I am talking about. Worchestershire sauce will work just as well though) and 1-2 teaspoons of ground chipotle or mexican spice mix.

Now mix it all together

In a large rimmed skillet or a dutch oven you start by quickly sauteing red onions, ginger and chipotle/mexican spice mix.

Rice and beans are added to this mixture. After stirring to combine it all, lower the heat and add Lizano or Worchestershire sauce and the cubed pineapple. Stir for couple of minutes to coat everything evenly. Your gallo pinto is almost ready. Take it off the heat and add 3/4 of the cilantro and mix it through the rice and beans. Transfer to a serving bowl and top with the remaining cilantro.

Optionally: toppings

Totally optional, but these toppings go really well with this: strips of baked (corn) tortillas, Sriracha sauce (I serve it separately because it is too spicy for my kids), cubed avocado and limes wedge for an extra tanginess.

Gallo pinto (breakfast) bowl

I love to have gallo pinto for breakfast too. I combine mine in a bowl with scrambled eggs, pico de gallo and mashed or cubed avocado. TA-DA, gallo pinto (breakfast) bowl; super healthy, super vibrant, super easy!

a bite of gallo pinto with scrambled eggs, pico de gallo and avocado

We eat gallo pinto – rice and beans – all the time and really enjoy it. I really hope you and your family will like it too. It is:

full of flavor – extremely easy to make – satisfying – customizable – and incredibly delicious

This rice and bean dish is so tasty! Eat it as is or use it in a burrito or burrito bowl. Eat it with scrambled eggs. Believe me it is the best hearty breakfast! Breakfast, lunch or dinner you can’t go wrong here. I also serve it with our tacos with some roasted tomato salsa. And if you like gallo pinto, you will probably also enjoy my tortilla soup!

Gallo pinto

Tropical rice and beans, quick & easy. Packed with flavor!

Print Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Servings 4 people

Calories 1078 kcal

Ingredients

2 tbsp coconut oil or grape seed oil
1 red onions finely chopped
2 tsp spice chipotle or mexican spice mix
3 tsp fresh ginger finely chopped
3 cups brown rice already prepared and cooled off
3 cups red beans already prepared and cooled off. Include its juice
1 cup pineapple small cubes
1 small handful fresh cilantro leaves finely chopped

Instructions

Heat up a large rimmed skillet or dutch oven. Heat up oil in it and add onion and ginger. After a couple of minutes when the onion turned translucent add chipotle or mexican spice mix and stir.
Stir in the rice and the beans and leave for a couple of minute. Lower the heat and add Lizano or Worcestershire sauce and pineapple for 1-2 minutes until heated up.
Take skillet of the heat and stir in 3/4 of the cilantro.
Top with the remaining cilantro and optional toppings. Enjoy your gallo pinto!

Notes

Optional toppings/add ons are: baked (corn) tortilla strips, cubed avocado, Sriracha sauce and lime wedges

Keyword brown rice, gallo pinto, pineapple, red beans, rice and beans, tropical

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