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    Home » Breakfast » Authentic Costa Rican Gallo Pinto (beans and rice) recipe & Touring Guanacaste, Costa Rica

    LAST UPDATED: May 15, 2020 • FIRST PUBLISHED: August 15, 2011 By Toni Dash 25 Comments

    Authentic Costa Rican Gallo Pinto (beans and rice) recipe & Touring Guanacaste, Costa Rica

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Authentic Costa Rican Gallo Pinto recipe (beans and rice). A filling flavorful dish solo or perfect side dish, even for breakfast! - BoulderLocavore.com

    Costa Rican Gallo Pinto (beans and rice) is not just for ‘Ticos’ (locals)! This authentic gallo pinto recipe is one that can be made in your own kitchen for a delicious Costa Rican breakfast!

    Authentic Costa Rican Gallo Pinto recipe (beans and rice) with scrambled eggs and soft tortillas

    I am not much of a breakfast food person. Though I do agree breakfast is the most important meal of the day, I generally want something with protein requiring more time to prepare than I often have when I’m at home.

    Costa Rican ‘Tico’ Breakfast: Gallo Pinto

    The Costa Rican ‘Ticos’ (locals) breakfast is just what the doctor ordered in my book. Eggs, mini corn tortillas, pico de gallo (freshly chopped salsa), fried plantains and what I think of as the unofficial national dish of Costa Rica: Gallo Pinto.

    What Is Gallo Pinto?

    Gallo Pinto is a combination of rice and beans and means ‘spotted rooster’ when translated into English. The name undoubtedly pertaining to the spotty look of the rice when prepared with the beans.

    I’ve had it made with black beans and with red beans. Every cook and region touts their own recipe and it’s hard to get one’s hand on a personal recipe.

    I suspect there are family roots attached as well as frankly it’s probably not written down anywhere, but rather made by sight, feel and smell as it has been for years or even generations.

    Authentic Costa Rican Gallo Pinto recipe (beans and rice)
    In this region of Costa Rica, Guanacaste, some put spicier chilies in when they cook. On this trip it has been served to me in the form of a mini volcano, with sour cream to dollop in the middle and mix up (their sour cream is not as tangy as that in the U.S. but I think that would be our closest equivalent).

    With beans and rice making a whole protein, it’s what I’ve eagerly had for breakfast in the hotel and in the ‘sodas’ (small street side cantinas) every day.
    Authentic Costa Rican Gallo Pinto recipe (beans and rice) with scrambled eggs

    One of my favorite souvenirs when traveling the world is an authentic regional recipe that I can take home and make in my own kitchen. Thanks for the conceirge in our hotel, I got a personal authentic Gallo Pinto recipe from Guanacaste.

    Since returning home I’ve made it many times and each time I’m reminded how much I love it! I’m sharing the recipe with you today at the end of this post.

    Things to do in Guanacaste, Costa Rica

    Surfing

    This area of Costa Rica, the Northwest Pacific region, is known for some of the best surfing beaches in the world. Surfers are everywhere and are ‘down to business’, clearly there to pursue their sport.

    The beach side town of Tamarindo was a surfing mecca with surfers trailing through town, depositing their boards outside the cantinas for a bite before catching more waves.

    Surf School Tamarindo Costa Rica

    Wildlife Viewing

    Wildlife of Costa Rica should not be missed. Costa Rica is the size of West Virginia and boasts more species of birds than the U.S. and Canada combined. The diversity of their animal species places Costa Rica as one of the most biodiverse countries anywhere in the world.

    Seeing the animals has been paramount in the trips I’ve taken and this one was no exception. This time we toured each on horseback and by boat which were great alternative methods.

    By Horseback

    Our hotel lies within a sprawling property known as Hacienda Pinilla which is comprised of hotels, personal residences and businesses. Everything is so spread apart you would not see another building unless you drive a decent distance by vehicle. We’ve seen Howler Monkeys in the trees on the drive in and the road is often stalled by Brahman cattle (the popular species for beef in Costa Rica) loitering along with horseback riding farmers.

    I was cautioned to be thoughtful about where we got horses and found an Establo (professional equestrian center) on the grounds of Hacienda Pinilla.

    For $50 a rider we were outfitted with horses appropriate for the rider’s skill level, helmets and it was evident we did not need to double check the integrity of the saddling. The horses were healthy and well cared for.

    Establo, Hacienda Pinilla, Guanacaste, Costa Rica
    ‘Festivale’, my trusty stead was surefooted in the jungle mud and very responsive other than having a beef with the horse in front of him on our trip to the sea (seemed the line order was not to his liking). He’d pick up a brisk trot when even 2 feet would open up, hoping to overtake said horse, reminding me my horsewoman skills have sorely lapsed and that I should consider a more supportive bra before endeavoring again. I really hate trotting on a horse.

    We rode with two guides through the forest finding very loud Howler Monkeys overhead (who did not like our guide’s loud clapping sending them in to their loud, guttural frog-like vocalizing), iguanas and bats in an abandoned cistern.

    Hacienda Pinilla, Guanacaste, Costa Rica

    Our ride ended on the top of a hill with a water tower allowing us to see as far as the eye could see in every direction.The trip culminated with a ride on the seashore and spry lope back to the stables (though the guide was very considerate of every rider’s abilities and comfort before suggesting this).It was great fun.

    Hacienda Pinilla, Guanacaste, Costa Rica

    By Boat

    From our hotel the National Park of Palo Verde was a perfect choice for wildlife spotting. We organized a tour through the travel office in our hotel (tours were through Suisse Travel) and were comfortably shuttled to the park in about 1 ½ hours (with a stop at a traditional historic hacienda for some fruit, leg stretching and the view).

    River expedition, Palo Verde National Park, Costa Rica

    We boarded covered boats on Tempisque river and with the help of our guide and skipper, both of whom where seasoned wildlife experts,

    River expedition, Palo Verde National Park, Costa Rica
    we viewed howler monkeys, white faced capuchin monkeys…..
     
    Howler Monkey, Palo Verde National Park, Costa Rica
    crocodiles….
    Crocodile, Palo Verde National Park, Costa Rica
    iguanas, basilisk or Jesus Christ lizards (named so as they can run atop the water), swinging bats, and several species of birds.
    Iguana, Palo Verde National Park, Costa Rica
    More Costa Rican food and travel:
     
    • Costa Rican Basil Mojitos and other local Cocktails
    • Costa Rican Watermelon Mojito Popsicles
    • Costa Rican Ceviche

    How to make Costa Rican Gallo Pinto – Step by Step:

    Authentic Costa Rican Gallo Pinto recipe (beans and rice). A filling flavorful dish solo or perfect side dish, even for breakfast! - BoulderLocavore.com

    Authentic Costa Rican Gallo Pinto (beans and rice)

    I was fortunate to get my hands on a personal recipe to share, thanks to the concierge at my hotel who hails from a region she feels is known for the best Gallo Pinto!
    5 from 14 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Breakfast
    Cuisine: Costa Rican
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 12 1/2-cup servings (Approximately 6 cups gallo pinto total)
    Calories: 118kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • ½ medium Onion , chopped
    • 1 Bell Pepper , chopped
    • 2 tablespoons Vegetable Oil
    • 2 Garlic Cloves , chopped
    • 2 cups cooked Black Beans
    • 1/2 cup Bean Stock or ½ cup Chicken Stock if bean is not available
    • 3 cups cooked White Rice
    • Kosher Salt and Black Pepper to taste
    • 2 tablespoons fresh Coriander (cilantro), chopped*
    • Heavy cream (sour cream), if desired as topping

    Instructions

    • Fry onion and bell pepper in vegetable oil, about 3 minutes.
    • Add the garlic and sauté a bit more.
    • Pour in the beans and the stock, bring to a simmer. Avoid the mixture drying up.
    • Add in the rice and stir thoroughly, gently. Don’t mash the beans!
    • Season to taste with salt and pepper.
    • Right before serving stir in the coriander (fresh cilantro) and top with heavy cream (sour cream) if desired.

    Notes

    *In the United States 'coriander' is the dried version of cilantro. In most of the rest of the world coriander is the combination of the fresh leaves and seeds of cilantro. For this recipe fresh cilantro should be used.

    Nutrition

    Calories: 118kcal | Carbohydrates: 19g | Protein: 4g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 15mg | Potassium: 153mg | Fiber: 2g | Sugar: 0g | Vitamin A: 315IU | Vitamin C: 13.2mg | Calcium: 14mg | Iron: 0.7mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    Nutrition Facts
    Authentic Costa Rican Gallo Pinto (beans and rice)
    Amount Per Serving
    Calories 118 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 2g10%
    Cholesterol 0mg0%
    Sodium 15mg1%
    Potassium 153mg4%
    Carbohydrates 19g6%
    Fiber 2g8%
    Sugar 0g0%
    Protein 4g8%
    Vitamin A 315IU6%
    Vitamin C 13.2mg16%
    Calcium 14mg1%
    Iron 0.7mg4%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Watermelon Mojito & other Costa Rican Cocktails (recipes)
    Costa Rican Ceviche (marinated fresh fish) Recipe & Dining in Guanacaste Costa Rica »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. April says

      April 26, 2022 at 7:06 am

      I just left Costa Rica and plan to start making this for breakfast. I had a traditional breakfast every morning

      Reply
      • Toni Dash says

        April 26, 2022 at 7:36 am

        Isn’t it the best?

        Reply
    2. Carol Cassara says

      May 19, 2018 at 2:50 pm

      5 stars
      I’ve never been to Costa Rica but I have always wanted to! I’d love to try this dish to get a taste of what I could experience there!

      Reply
    3. Annemarie LeBlanc says

      May 19, 2018 at 12:40 pm

      5 stars
      The Gallo Pinto looks really good! However, I am the only one in my family that loves beans. I can still make this to share with my sister. We both love beans and this is such a delicious way to serve it. Beans are a great protein source too.

      Reply
    4. Theresa says

      May 18, 2018 at 7:02 pm

      I am itching to get to go to Costa Rica some day. I bet the cuisine alone would make the trip worthwhile. Your Gallo Pinto Beans and Rice sound divine!

      Reply
    5. Audrey says

      May 18, 2018 at 6:52 pm

      5 stars
      Your trip pictures are wonderful! The rice and beans look simply delicious! Great dinner idea.

      Reply
    6. Kelly Reci says

      May 18, 2018 at 1:33 pm

      Gallo pinto sure does look delicious and boy, what a hearty breakfast that would make! My husband talks about it a lot and says how good it is.

      Reply
    7. Kim Croisant says

      May 18, 2018 at 11:07 am

      I don’t recall eating rice like this for breakfast but it sounds pretty yummy. I would love to visit that country too!!

      Reply
      • Toni Dash says

        May 18, 2018 at 11:50 am

        I lived in Singapore for awhile and every morning my coworkers and I would go to a little cantine (food stall) in our building to get noodles. Super weird for cereal-eating Americans, right? I was in heaven! I would always choose that type of food over standard breakfast food and this recipe is the same. Full of flavor, filling and really keeps you fill due to the protein. It’s also great as a side dish at other meals too.

        Reply
    8. Melissa Chapman says

      May 18, 2018 at 10:42 am

      5 stars
      That looks like a great trip and all that natural beauty and wildlife looked amazing. Will save this reipe and try it soon.

      Reply
    9. Sarah Bailey says

      May 18, 2018 at 9:08 am

      5 stars
      Oh my goodness, how delicious does this look! I have admit I don’t think I’ve tried anything quite like it before. I definitely need to try and make it for myself. It sounds like you had an amazing time exploring the area this recipe comes from as well!

      Reply
    10. Marie says

      September 06, 2017 at 11:30 am

      5 stars
      I love having this authentic recipe to make! Thank you!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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