Gallo pinto is a staple food in Nicaragua and Costa Rica (in Guatemala and Honduras they tended to have frijoles instead) and they eat it for breakfast with eggs and also as a side with main meals.
The best gallo pinto that I had was for breakfast at Hotel Plinio in Manuel Antonio. I asked the chef for her recipe and she was kind enough to share it…..
Very tasty dish of rice and beans typical of Central America, served as a side with eggs (for breakfast) or meat (as a main).
Cook the white rice and black beans separately and drain (reserve some of the 'black' water from the beans to add back into the gallo pinto if needed)
Heat olive oil and cook the onion, garlic, sweet pepper and coriander until soft and caramelised (5-10 mins on a low heat)
Add the cooked black beans and continue to heat until they start popping
Add the rice and cook for a further 5 minutes
If the beans are dried you'll need to soak them overnight in water before cooking. Cook them on a low heat for approx 3 hours.