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Gallo Pinto (Red Beans and Rice)

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“From the website whats4eats, this is describes as a dish typical to Costa Rica and Nicaragua. Other variations are included below and give a regional taste from other parts of Central America.”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2-3 minutes, or until cooked through.
  2. Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through.
  3. Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.
  4. Variations:
  5. •Casamiento (Salvadoran black beans and rice): Use black beans instead of red beans.
  6. •Nicaraguans on the Caribbean coast use coconut oil instead of regular vegetable oil.
  7. •Stir in some chopped cilantro.
  8. •Add a few dashes of bottled pepper sauce or Worcerstershire sauce for added flavor.

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