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4.91 from 11 votes

Gallo Pinto

This dish is traditionally served at breakfast with alongside optional ingredients eggs, cooked braised meats, fried plantains, coffee and tortillas.
Servings: 4
Calories: 256kcal


  • 2 cups cooked white long grain rice jasmine or basmati
  • 2 cups cooked black or red beans
  • 1/4 cup leftover bean broth or vegetable or chicken broth, or water
  • 1/4 cup yellow onion finely chopped
  • 1/4 cup red bell pepper finely chopped
  • 1/4 cup cilantro leaves finely chopped
  • 1 tablespoon Salsa Lizano or Worchestire sauce
  • 1/2 teaspoon sea or kosher salt or more if adding unseasoned meat
  • 1 tablespoon ghee or neutral tasting vegetable oil


  • This recipe is very simple when you use leftover cooked rice and prepared beans.
  • Heat ghee or oil in a large skillet over medium heat. Add onion, pepper, cilantro and salt. Lightly cook until the onion is translucent.
  • Add the beans with broth and toss and mix well.
  • Add the Salsa Lizano, or worchestire, if using.
  • Add the cooked rice to the skillet and toss until well combined and heated through.
  • Optionally serve with eggs, meat, plantains and/or warm corn tortillas.


Optional ingredients
Fried or scrambled eggs
Cooked chicken or beef, shredded
Warm tortillas
Plantains, fried with cinnamon


Calories: 256kcal | Carbohydrates: 44g | Protein: 10g | Fat: 4g | Saturated Fat: 3g | Sodium: 298mg | Potassium: 385mg | Fiber: 8g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 2mg