Gallo pinto is a traditional rice and beans dish native to Costa Rica and Nicaragua. Although definitely meatless, the name translates to “spotted rooster” and is thought to reflect the speckled appearance of the dish.
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3 cups cooked rice
2 cups cooked black beans
2 tablespoons coconut oil or grape seed oil
1 onion, finely chopped
1 red pepper, finely chopped
2/3 cup corn kernels (fresh or frozen)
2 cloves of garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground ginger
1 tablespoon vegetarian Worcestershire Sauce
1 tablespoon soy sauce
1 tablespoon Costa Rican Lizano sauce or salsa
several grinds salt and pepper
Serve with (optional):
1 egg per person, sunny-side up
corn tortillas, 1-2 per person
Heat oil in large skillet over medium heat. Add onion and sauté until softened and translucent.
Add pepper, sauté 1-2 minutes.
Add corn and garlic.
Add spices and sauces and mix thoroughly.
Stir in rice and beans until mixture is heated through and well combined.
Add salt and pepper to taste.
In a separate skillet, fry one egg per person.
Serve warm topped with an egg, and garnished with plenty of cilantro and additional sauces to taste.