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A traditional dish of rice and beans cooked together in one skillet, Gallo Pinto originates in the Central American countries of Costa Rica and Nicaragua. Literally meaning “spotted rooster,” the name Gallo Pinto is said to come from the speckled appearance that results when beans and their liquid cook with the rice. While Costa Ricans prefer black beans in their Gallo Pinto, Nicaraguans use GOYA® Central American Red Beans, also known as frijoles rojos de seda, or red silk beans. A fantastic way to use up leftover rice and beans, Gallo Pinto makes for a delicious breakfast when served alongside eggs, cheese and a tortilla, or as a simple, hearty side dish for dinner.
cloves garlic, peeled
GOYA® Corn Oil
medium yellow onion, sliced (about ¾ cup)
cooked Canilla Long Grain Rice, prepared according to packaging instructions
In large bowl, add beans and enough water to cover beans by 3”. Cover bowl and transfer to refrigerator to soak overnight (about 12 hours).
Drain beans, discarding soaking liquid, and transfer to large, heavy pot. Add garlic cloves and enough water to cover beans by about 2”. Set pot over medium-high heat and bring water to boil. Reduce heat to medium low. Simmer, uncovered, until beans are just tender, about 1 hour, adding hot water in 1 cup measures if beans become dry. Add Adobo and continue to simmer for 10 minutes.
Remove pot from the heat, drain and cool, reserving cooking liquid. Discard garlic.
Heat oil in large skillet over medium- high heat. Add onions; cook, stirring occasionally, until onions are translucent, about 5 minutes. Add beans and continue to cook, stirring constantly, about 5 minutes.
Add cooked rice and ½ cup of cooking liquid to skillet. Continue to cook, stirring constantly, until liquid is absorbed and rice and beans are heated through, about 5 minutes more. Serve immediately.
Try our ready-made GOYA® Gallo Pinto – Central American Style Rice and Beans.Learn More
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