• 1 lb (450 g) black beans. Fresh are best but most likely you'll find them dried.
  • 8-10 sprigs cilantro (coriander leaf) fresh or frozen, not dried
  • 1 small or medium onion
  • 172 small red or yellow sweet pepper (optional)
  • 3 cups (700 ml) chicken broth or water
  • 2 cups (350 ml) white rice
  • 1/2 teaspoon (2.5 ml) salt
  • 1 tablespoon (15 ml) vegetable oil
  • 1-3 tablespoon oil to fry the Gallo Pinto


If beans are dried, cover with water and soak overnight, if they are fresh, just rise them off.

Drain the beans and add fresh water to an inch (2.5-cm) above the top of the beans, salt, and bring to a boil.

Cover the pan and reduce heat to very low simmer until beans are soft (around 3 hours).

Chop cilantro, onion, and sweet pepper very fine.

Add 1 tablespoon oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add half of the chopped onion, sweet pepper and cilantro and sauté another 2 minutes.

Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes).

Votos Totales: 233

Visitas: 631

Buscar Término



  • Alimento base: Beans
  • Dificultad: Easy
  • Tiempo preparación: 230 min.
  • Comensales: 6
  • Estacionalidad: All year
  • País: Costa Rica
  • Comunidad:
  • Típica de: Costa Rica
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

Related Recipes