Some of our best friends in Mexico were originally from Nicaragua and Costa Rica. I understand that Gallo Pinto is a staple in both countries. We learned to eat Gallo Pinto from them. Benito makes the BEST Gallo Pinto. His daughters say his is the best because he makes it with the most oil. Gallo Pinto is supposed to be fried rice and beans. We know everything fried tastes better right? Now this is my recipe and is not nearly as good as I remember Benito making it, but it’s as close as I’ve come. It is a skinny version. When I am feeling skinny enough I will (ahem) double the oil in the recipe and it it much tastier. This is a great recipe to make whenever you have leftover rice!
What you will need:
1/2 medium onion (chopped)
1 or 2 cloves garlic (crushed)
2 tablespoons bacon grease
(I’ve used olive oil before but it’s tastier with bacon grease.)
About 2 cups cooked rice
1 can (16 oz) black beans
Salt and Pepper to taste
When I’m just making Gallo Pinto for me, I just chop the onions and fry them in the oil, but I have several onion phobic kids. It takes a little more time, but if you first process the onions the dish will have all the flavor without anyone having to bite into an onion.
I even love it as a meal in itself! So much of the world lives on rice and beans. Save a little money each week by have one meal of rice and beans! With lime, avocados, and salsa this is perfect! I love it with chopped cilantro and peppers or my favorite salsa.
Homemade salsa is always great too of course!