Gallo Pinto

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Costa Rican


This vegetarian dinner is soooo satisfying. It’s rice and beans with tons of flavor, inspired by a Costa Rican dish sometimes served with a fried egg on top. Please put the fried egg on top. It’s the best part!


  • 2 Tbsp. olive oil, divided
  • 1 cup shredded carrots
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves of garlic, finely chopped
  • 1 Tbsp. chili powder
  • 2 cups long grain white rice
  • Salt
  • 3 and ½ cups water
  • 1 (14 oz.) cans of beans (I used chickpeas, but black or red beans are traditional), drained
  • 46 eggs


  1. In a medium-sized saucepan that has a lid, warm 1 tablespoon of the olive oil over medium-high heat.
  2. Add the carrots, onion, and bell pepper. Cook, stirring occasionally, for a few minutes until everything is nice and soft.
  3. Add the garlic and chili powder and stir and cook for 30 seconds.
  4. Stir in the rice, ½ teaspoon of salt and the water.
  5. Increase heat to high and let it come to a boil. Reduce the heat to low, cover the pot, and simmer it for 16-20 minutes until the rice is tender.
  6. Stir in the beans. Remove the sauce pan from the heat and replace the lid so that everything stays warm.
  7. Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat. Crack in the eggs. Cook to desired doneness (sunny side up and still runny is how I do it here).
  8. While the eggs are cooking, taste the rice mixture and add more salt if needed.
  9. Serve rice topped with fried eggs.