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!
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.
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).
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.
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.
‘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.
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.
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).
We boarded covered boats on Tempisque river and with the help of our guide and skipper, both of whom where seasoned wildlife experts,
How to make Costa Rican Gallo Pinto – Step by Step:
Authentic Costa Rican Gallo Pinto (beans and rice)
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.
Recipe 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.
Carol Cassara says
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!
Annemarie LeBlanc says
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.
Theresa says
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!
Audrey says
Your trip pictures are wonderful! The rice and beans look simply delicious! Great dinner idea.
Kelly Reci says
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.
Kim Croisant says
I don’t recall eating rice like this for breakfast but it sounds pretty yummy. I would love to visit that country too!!
Toni Dash says
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.
Melissa Chapman says
That looks like a great trip and all that natural beauty and wildlife looked amazing. Will save this reipe and try it soon.
Sarah Bailey says
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!
Marie says
I love having this authentic recipe to make! Thank you!
Shauna Wills says
Toni,
I’d like to make this recipe for a large group, but I don’t see a serving quantity on the recipe. How many people do you think this could serve, as a side dish for breakfast? Really looking forward to trying it.
Thanks,
Shauna
Toni Dash says
Hi Shauna. The recipe makes approximately 6 cups gallo pinto (I’ve added that to the recipe). As you can see from the photos of our Costa Rican ‘tico’ breakfast, it generally is served with scrambled eggs and fruit so you can bear that in mind when deciding portion sizes. I think 1/2 cup per person with other breakfast items would be a good guide. Hope that helps!
Susan says
Isn’t Costa Rica wonderful? We’ve only been to Puerto Limon, but have enjoyed every visit. We’ll be going back in January (just for a day as part of a cruise), and we’re really looking forward to it.
The Gallo Pinto sounds wonderful, although I’m not certain about eating it for breakfast…
A couple of comments about ingredients: 1) I’ve always thought Coriander referred to the seeds of cilantro. The ground Coriander in my spice cabinet is ground seeds. 2) the sour cream the Costa Ricans use may be like the Mexican crema. It’s their version of sour cream. I’ve never tried it, but it’s easy to find in the grocery stores, since we live on the border with Mexico. I think I’d try buying some of that if I try this recipe.
Toni Dash says
I too have loved Costa Rica. I’ve taken three trips there, each to different locations and there is always so much to explore. If you want to be a real ‘Tico’ (Costa Rican local) Susan, you’ll have to try Gallo Pinto for breakfast! It’s offered everywhere and is traditional. For me, it was perfection and what I love as a breakfast choice. I had noted in the recipe the cilantro-corriander lexicon which differs depending on where one is in the world. This Costa Rican local recipe uses fresh cilantro. In my experience they did not use crema but a truly heavy sour cream but I’m sure variations of the recipe may use crema and may differ depending on the region of Costa Rica too!
johnay says
GOOD , GREAT
Jen says
Hello! I’m hoping you can help me! My brother lived in Costa Rica for 2 years and for his upcoming birthday (in a few days), I am cooking him foods from when he was there. So far, this is the more authentic, possible recipe that I’ve found. But what my question is… in all of the recipes, it calls for cilantro or (coriander). what does this mean? I didn’t think those two were the same. Any explanation would be great! Thank you so much! Can’t wait to try this recipe!
Toni Dash says
Hi Jen. Outside the U.S. the term coriander refers to the fresh leaves and seeds of cilantro. In the U.S. we usually use it to describe dried cilantro. This is an authentic Costa Rican recipe so I added cilantro in parenthesis knowing most Americans would think it meant to us dried cilantro. Use fresh cilantro and your brother will think he’s back in the land of Pura Vida!
Skylar Wolfe says
The food looks fantastic, we leave in the morning! (no joke)
Lizzy says
Beautiful photos…and you may be the one who gets me to finally try beans and rice. It sounds darned good 🙂
Erin says
Looks amazing!! Costa Rica is on our very short list for our next vacation, looks beautiful!
Sabrina Modelle says
OMG. SO lovely. So happy for you that you got this well-deserved break in the beauty of the jungle. X
spontaneous-euphoria says
LOOKS.. SOOOO. SUCCULENT. love it!!
S.V. says
The rice looks good. I spent 10 days in Costa Rica a few years back and I'm dying to take the family back with me. It was so pretty and the beaches wonderful.