Gallo Pinto

Gallo Pinto - Costa Rica

5TH JUNE 2014

Prep time: 10 minutes
Cooking time: 35 minutes
Serves: 4

They may just be rice and beans, but Costa Ricans swear by Gallo Pinto – and your family will love the simple but flavoursome combination.

Serve it with eggs fried on your Chef Top for a protein-packed breakfast, or as a delicious side with your choice of griddled meat and fried plantains.


- 400g tin of black beans
- 400g dry long grain rice
- 750ml chicken or vegetable stock
- 1 onion
- 1 tbsp fresh coriander
- 1 clove garlic
- 1 tsp cumin

The Method:

  • Finely chop the onion and coriander.
  • Fry the dry rice in a little oil for a minute or so before adding the onion, garlic and coriander, and fry for another couple of minutes until the onion is softened.
  • Add the stock and cumin, and bring to the boil before covering and leaving to simmer for 25 minutes – the rice should be just getting tender.
  • Add the beans to the rice and sauté together until all the water is absorbed and the beans are cooked through.
  • Serve - garnish with a sprig of coriander, chopped spring onion or red pepper for a touch of freshness.