Gallo pinto

Gallo pinto

Gallo pinto, served at breakfast with fried eggs, plantain, bacon, avocado, a corn tortilla and sour cream
Course	Breakfast, lunch, dinner
Place of origin	Nicaragua and Costa Rica [1][2][3]
Region or state	Central America
Serving temperature	Hot
Main ingredients	Rice, beans
Variations	Regional variations
Food energy (per serving)	200 kcal (837 kJ)
Nutritional value (per serving)	Protein 7 g Fat 0.5 g Carbohydrate 40 g
Media: Gallo pinto

Gallo pinto or gallopinto^[4] is a traditional dish from Central America. Consisting of rice and beans as a base, gallo pinto has a long history and is important to Nicaraguan and Costa Rican identities and cultures, just as rice and beans variations are equally important in many Latin American cultures as well. It has similarities with the Cuban moros y cristianos dish. It is served with breakfast, lunch, and dinner and pairs well with Lizano sauce.

The beans in gallo pinto are quickly cooked until the juice is almost consumed, then combined with prepared rice and other ingredients such as cooked bell peppers, coriander, chopped onions, and garlic.