Gallo Pinto Recipe (Quick Rice & Beans)

Gallo Pinto, a healthy dish made of rice, beans and veggies, is one of my favorite quick meals. It’s easy, simple to make, quick and full of great texture and flavor.

I was hooked the first time I had it with eggs and avocado in Costa Rica. Here are my simple hacks for making this awesome, whole-food recipe at home.

I give you two versions here. The first version is my Gallo Pinto hack, which combines leftover rice, salsa, and black beans to make a quick three-ingredient meal. I also include a more traditional version of Gallo Pinto, which is still quick and easy, in the recipe card as an option.

Play with this recipe to use up leftover ingredients—add a handful of chopped greens, leftover cilantro, chopped onion of any kind, etc. You really can’t go wrong.

BTW—I just updated this Gallo Pinto recipe because I originally wrote this recipe on this blog way back in 2012 after my first trip to Costa Rica! Same recipe, updated post. I had Gallo Pinto with a side of scrambled eggs almost every morning for a healthy, delicious breakfast on that trip. I highly recommend it served that way.

What Is Gallo Pinto?

Gallo Pinto, which technically translates to “spotted rooster,” is a traditional rice and beans dish from Costa Rica and Nicaragua—but it does not contain rooster or chicken.

Gallo pinto is often enjoyed for breakfast but perfect for any meal of the day. The dish gets its name from the speckled appearance created by mixing rice and beans, the two main ingredients.

While there are variations between countries and even households, the essence of Gallo Pinto remains the same: it’s a simple yet hearty dish that showcases the humble combination of rice and beans. Some versions may also include garlic and a squeeze of lime for added zest.

This recipe is not a traditional Costa Rican Gallo Pinto—I use a Mexican-American salsa shortcut here—but it’s a close, simplified version that you can easily adapt to what you have on hand. It’s a great way to use up leftover ingredients—think of it as a blank canvas for whatever you need to finish off from the fridge.

Gallo Pinto Ingredients:

This salsa version is my favorite way to make a quick version of Gallo pinto. Combine cooked rice, drained and rinsed beans, and salsa and warm through. I also give you a longer version in the recipe card below if you want to prepare the veggies from scratch.

• 2 cups cooked rice (Use up leftover rice from take-out, or prepare 1 cup dry rice to package instructions to make about 2 cups cooked. Brown or white rice works.)
• 1 (14-ounce) can black beans (black beans are traditional, but some people substitute red kidney beans)
• 1/2 cup fresh salsa, purchased or made fresh
• Kosher salt or sea salt
• Optional: sliced avocado, for serving
• Optional garnish: chopped cilantro, sour cream, hot sauce, white cheese such as queso fresco

How to Make Quick Gallo Pinto

• Prepare the Rice: Cook the rice in a medium pot according to package instructions. If using leftover takeout rice, add 1 tablespoon filtered water and heat it in a medium pot over low on the stove for 5-10 minutes until it’s warmed through.
• Combine Ingredients: Add the drained beans, salsa and 1/2 teaspoon salt. Stir well to combine; add sea salt to taste* and 1 more tablespoon of water if it seems dry.
• Warm Through: Cover the pot and warm on medium heat to let the entire dish heat through. This dish tastes great warm, at room temperature, or cold and can be kept in an airtight glass container in the refrigerator for up to 3 days.

Gallo Pinto Tips:

• The amount of salt needed will depend on the salt content of the salsa. You can also simmer the rice in chicken broth or veggie broth to give the rice even more flavor.
• Serve it with scrambled eggs and/or avocado for an awesome meal! Gallo Pinto is also sometimes served with corn tortillas, plantains, and/or cheese. You can also serve it with leftover chicken to add protein to your meal.
• If you don’t have any salsa, you can sauté vegetables, including onion, garlic, red bell pepper, and cilantro—see the recipe card below for that version with fresh veggies and spices.
• If you’re making the rice from scratch, consider cooking it in veggie broth, chicken broth, or adding some Better Than Bullion to the water to give the rice extra flavor.
• Gallo Pinto is often served with a Central American sauce called salsa Lizano. It is a tangy, slightly sweet sauce with a mild spiciness, often compared to Worcestershire sauce but with a Central American twist. It’s honestly not my favorite, so I don’t use it here.

Storage:

Rice and bean dishes like Gallo Pinto will be kept in an airtight glass container in the refrigerator for up to 3 days.

This dish tastes great warm, room temperature or cold.

It’s a great way to use up any leftover rice. It’s great on it’s own and delicious wrapped up in a tortilla. I also love it with scrambled eggs for an awesome savory breakfast! It’s also great with added chicken to make a more complete lunch or dinner.

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