Gallo Pinto – Spiced Rice and Beans with Red Peppers

Gallo Pinto – Spiced Rice and Beans with Red Peppers


15 Minutes








Gluten Free, Coeliacs

Making this recipe


175g Basmati or long grain rice
2 tbsp olive oil
1 medium onion, chopped
2-3 garlic cloves, chopped
1/4 tsp coarsely ground black pepper
1/2 tsp ground cumin
400g can or carton black beans or kidney beans, drained and rinsed
1 green or red pepper, diced
1 tbsp worcestershire sauce
a few coriander leaves, washed and chopped (optional)

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Many thanks to Manju Malhi for her version of the national dish of Costa Rica, Gallo Pinto.

Manju says:
Their official 2014 World Cup Costa Rican chant was ‘My Passion Is Football, My Strength Is My People, My Pride Is Costa Rica’.
Their dishes are not as earnest as their slogan but are packed with indulgence off the field. This recipe is a very popular delicacy on the rich coast but it makes a great party dish for a rowdy crowd. Gallo Pinto literally translated is painted rooster but there’s no poultry in sight. It’s generally a rice dish made with beans and peppers.
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Cook the rice following the pack’s instructions.
Heat a pan or a skillet on a medium heat then tip in the oil.
Add the onion and garlic and saute for 4-5 minutes until soft.
Tip in the black pepper and cumin and cook for a further minute.
Then add the beans and cook for 3-4 minutes.
Stir in the diced pepper and the Worcestershire sauce, if using, and saute for a further minute.
Fold in the rice and cook till piping hot.
Garnish with the coriander, if using, and serve in bowls.

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