Gallo Pinto is an easy and delicious Costa Rica rice and beans breakfast bowl with loads of flavor! This easy 30 minute skillet meal is a great Costa Rican Rice and Beans Recipe that uses a combination of leftovers and fresh produce to make a lovely meal for any time of the day!
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Every now and then you find something that just seems like fate. That is totally what happened when I discovered this Lovely Amelia Travels book! Written by Stephany Salazar Nelson, this adorable book follows a little girl named Amelia as she travels the world with her parents. In this first book in a series, Amelia and her parents visit Costa Rica. Amelia loves discovering beautiful places, trying new foods, and exploring the world around her. I mean, can a book be any more perfect for me? I knew I needed to share it with you, and also to create a fun, easy, and delicious meal that would accompany it.
My girls and I have really enjoyed reading this book. It is told in the style of a travel journal written by Amelia and gives facts about the places where she visits. It does the magnificent job of being educational but fun and entertaining at the same time. The illustrations are beautiful and the writing is perfect for young children! I cannot wait to see where Amelia travels next!
What is a typical Costa Rica Breakfast?
In Costa Rica, a typical breakfast is Gallo Pinto! It is a Costa Rican rice and beans made with leftovers with plenty of great toppings added in.
- Sometimes Gallo Pinto is served with sausages, and sometimes with plantains. You usually see it with fried or poached eggs, but I chose to serve it with scrambled because I know my girls will eat scrambled better.
- I also served our skillet Gallo Pinto with sweet fried cinnamon-sugar plantains, fresh sliced avocado, and tomatoes.
What does Gallo Pinto Taste Like?
Gallo Pinto is basically a scramble/hash of leftover rice and beans combined with eggs and fresh produce.
Costa Rican Rice and Beans is just the type of breakfast you would need to fuel up with before going on amazing adventures!
Having a giant brunch on the weekend is such a great way to start the week, but I also love having meals like this for dinner, too! (Like these 20 Minute Kid-Approved Roasted Vegetable Tacos!) This 30 minute Gallo Pinto recipe is perfect for a weekend brunch but it also works well as a vegetarian dinner. It is filling, flavorful, and sure to be a hit with your family, no matter what time of day you serve it!
Tips for How to make Gallo Pinto Bowls Easy:
- Use microwave pouches of rice to cut down on cooking time. Heat them up and dump them in the skillet!
- Use canned reduced sodium black beans, drained and rinsed instead of cooking your own black beans from scratch.
- You can sauté the onions and peppers earlier and store them in the fridge until ready to use, which means this meal will just need to be a heated through + frying the plantains and scrambling the eggs. A quick meal!
To be really authentic, serve your gallo pinto breakfast bowls with Salsa Lizano, which is a Costa Rican hot table sauce recipe – its kind of a cross between ketchup and salsa.
Make sure you check out the Beginner’s Guide to Latin American Food for more tips and tricks on how to make Latin American cuisine weeknight and kid-friendly!
For the Rice and Beans:
- 1 Bell Pepper, diced (or a few sweet mini peppers - I used yellow and orange)
- 1/2 yellow onion, diced
- 3 cloves garlic
- 3/4 tsp cumin
- 4 cups cooked white rice
- 1 15-oz can black beans, rinsed and drained
- 1/2 cup chopped cilantro
- 2 tsp salt
- 1 tsp pepper
- 2 ripe plaintains
- 3 TBS coconut oil
- 2 TBSP brown sugar
- 3/4 tsp cinnamon
- 1/4 tsp salt
For the Eggs:
- 4 Eggs
- 2 ripe Avocados, sliced or diced
- 3 Limes, cut into wedges
- 3 TBSP chopped fresh cilantro leaves
- 3 roma tomatoes, sliced or diced
- Hot Sauce (optional)
To Make the Rice and Beans
- In a large non-stick skillet, heat the oil over medium-high heat.
- Saute the bell pepper, and onion until soft, about 5 minutes.
- Add the garlic and cumin and stir, about 30 seconds, until fragrant.
- Add in the rice and black beans and cook, stirring occasionally, until everything is heated through.
- Stir in 1/2 cup cilantro, salt and pepper.
- Remove from heat and keep warm.
To Make the Plantains
- In the same skillet, warm the coconut oil.
- Slice the plantains into 1/2" thick diagonal coins.
- Toss the slices into the sugar, cinnamon and salt.
- When the oil is melted and hot, place the plantains in a single layer and cook until starting to turn brown and caramelized and soft (about 2-3 minutes).
- Flip and cook for an additional 2-3 minutes on the other side.
- Remove to a plate and tent with foil. Note - do NOT place them on a paper towel. They will stick and make a mess!
Scramble or Fry the eggs.
- Serve with avocado slices, lime wedges, chopped cilantro, romao tomatoes, and hot sauce.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 830 Total Fat: 31g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 186mg Sodium: 1841mg Carbohydrates: 126g Fiber: 21g Sugar: 27g Protein: 21g
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