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Gallo Pinto

Trip: Inspired by the locals you’ll meet on our Costa Rica or Nicaragua Adventures

Serves: 4


  • 1 15-ounce can of black beans
  • 1 large onion
  • 1 red or yellow bell pepper
  • 10 sprigs of fresh cilantro or oregano
  • 4 garlic cloves
  • 2 cups of white rice
  • 3 cups of chicken broth
  • 2-4 tablespoons of olive oil


Finely chop your peppers and onions. Crush your garlic and add it to a sauce pan with a tablespoon of olive oil. Once the garlic is browned and has infused its flavor into the oil, remove it from the pan. Add the rice with 1-2 more tablespoons of oil. Sauté the rice over medium-high for 2-3 minutes, and then add the onions, peppers, and cilantro (or oregano.) Sauté the entire mixture for another 2-3 minutes, and then add in the chicken broth. Allow the broth to come to a boil, then cover and reduce the heat to a simmer. Cook until the rice is tender. Once the rice is tender, add the black beans (including the bean “juice” from the can.) Sauté the mixture until the beans are warmed.

Serve and enjoy!

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