Gallo Pinto Breakfast Bowls

  • Author: Jenni
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: 30 Minute Meal
  • Method: Skillet
  • Cuisine: Costa Rica


Gallo Pinto is an easy and delicious breakfast from Costa Rica with loads of flavor!  This easy 30 minute skillet meal uses a combination of leftovers and fresh produce to make a lovely meatless meal for any time of the day!


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)


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.


  • In the same skillet, warm the coconut oil.
  • Slice the plantains into 1/2″ thick diagonal coins.
  • Toss in 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!

Scramble or Fry the eggs.

Serve with garnishes and enjoy!