Gallo Pinto, or "spotted rooster," is the national dish of Costa Rica and Nicaragua. This plant-based rice and beans recipes is so satisfying. Authentic flavor comes from an oil-free sofrito that flavors the rice. A budget-friendly dish that makes a hearty dinner!
Total Time30 minutesmins
Course: Dinner, Entree, Main Course
Cuisine: Central American, Costa Rican, Gluten-Free, Nicaraguan, Plant-Based, Vegan, Vegetarian
Keyword: budget-friendly, comfort food, freezer-friendly, gluten-free, healthy, hearty, oil-free, one pot meal, pantry, plant-based, protein, satisfying, vegan, vegetarian, wfpb
Servings: 4
Calories: 268kcal
Ingredients
yellow oniondiced
1red bell peppercored, seeded, and diced
2clovesgarlicfinely chopped
6tablespoonschopped cilantrodivided
2cupswaterdivided
1cupraw long grain brown rice
115-ounce can pinto or black beans, no-salt-added, drained and rinsed
Instructions
To make a Sofrito for the rice:
Combine yellow onion, bell pepper, garlic, and 2 tablespoons of the cilantro in a medium pot with ½ cup of the water. Bring to a simmer over medium heat. Cover and cook until the onions and peppers soften. Add the rice and remaining water to the onion mixture. Cover and bring to a boil. Reduce to a simmer. After 20 minutes, add the beans. Continue cooking until rice is tender, about 20 more minutes.
To finish the Gallo Pinto:
Remove from heat and let rest for 5 minutes. Uncover and fluff with a fork. Stir in the remaining cilantro. Serve with fresh lime or diced tomatoes.