Ingredients:
Black pepper 20 grams
Cloves 10 grams
Cinnamon 20 grams
Brown cardamom 15 grams
Cumin seeds 10 grams
Bay leaves 10 grams
Coriander seeds 5 grams

Method:
1. Mix all ingredients and lightly roast on a tawa.
2. Grind in a mixie and sieve to get a fine powder (garam masala)

Palak Paneer
A popular dish made from spinach and paneer

Chilli Chicken
Boneless pieces of chicken subtly flavored with pepper, spices and herbs

Chana Masala
Chickpeas cooked in exotic spices

Rajma
Kidney Beans cooked in onion tomato gravy with spices

Dal Makhni
Lentil delicacy flavored with tomatoes, ginger, garlic and cream

Cucumber Soup
A tangy blend of cucumber and yogurt

Gajar ka Halwa
Carrot and milk pudding

Baigan Bhartha
A vegetarian delight, eggplant mashed and cooked with peas and spices

Shahi Paneer
Paneer cubes cooked in a rich curd-tomato gravy

Aloo Gobi Masala
Cauliflower and potato cooked in spicy sauce

Learn how to make Baigan Bhartha, a popular Indian vegetable recipe.

How to Make Baigan Bhartha

Ingredients:
Eggplant (medium size) 1
Cooked green peas 1/2 cup
Finely chopped onions 1
Finely chopped tomatoes 1
Finely chopped green chilli 1
Red chilli powder 1/2 tsp.
Garam Masala Powder 1/2 tsp.
Turmeric Powder 1/4 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Chopped green coriander leaves for garnishing

Method:
1. Brush eggplant with oil and roast it on a gas burner over medium heat.
2. Frequently turn the eggplant upside down, until fully roasted.
3. Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
4. Mash the flesh.
5. Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
6. Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
7. Add green peas and mashed eggplant. Stir well. Fry for 5-7 minutes over medium heat.

Garnish with green coriander leaves and serve hot.

Gallo pinto is more than just a dish—it’s a way of life in Costa Rica and Nicaragua. This colorful mix of rice and beans is a staple in Central American kitchens and a must-try for anyone who loves simple, hearty flavors. The name translates to “spotted rooster,” which perfectly describes the speckled appearance of the dish.

I first tried gallo pinto during a trip to Costa Rica, and it quickly became one of my favorite comfort foods. Costa Ricans traditionally serve it for breakfast, paired with eggs, plantains, and maybe a dollop of sour cream. What I love most is how easy it is to make with just a handful of pantry staples.

What Is Costa Rican Gallo Pinto?

Gallo pinto, which translates to “spotted rooster” in Spanish, is a humble yet delicious dish that combines rice and beans, giving it a speckled, multi-colored appearance. This dish stands as a culinary emblem of Costa Rica and Nicaragua, where it’s more than just food – it’s tradition and pride on a plate. I love how each bite delivers a comforting mix of hearty textures and savory flavors.

The key to great gallo pinto lies in the layering of flavors. Pre-cooked white rice and red or black beans form the base, enriched with sautéed onions, bell peppers, and minced garlic. A splash of Salsa Lizano, a tangy and slightly smoky sauce iconic to Costa Rican cooking, ties everything together and adds that characteristic zing I can’t get enough of.

This dish shines in its versatility. While traditionally a breakfast staple, served with scrambled or fried eggs, ripe plantains, and a dollop of sour cream, it easily transitions to any meal of the day. Whether enjoyed on its own, as a side, or even stuffed into tortillas, gallo pinto is a recipe you’ll want to treasure. You can eat gallo pinto with fresh cheese, tortillas, natilla, and eggs, making it a versatile dish that enhances its flavor with different accompaniments.

Origins of Gallo Pinto

According to world travel site Allworld, Gallo Pinto, a beloved Costa Rican dish, boasts a rich history that stretches back to the colonial era. The name “Gallo Pinto,” which translates to “spotted rooster” in Spanish, perfectly captures the dish’s speckled appearance, with dark beans contrasting against white rice. This culinary tradition is believed to have originated in the 19th century, when resourceful Costa Rican farmers would mix leftover rice and beans to create a hearty and nutritious meal. Over time, this simple yet satisfying combination became a staple in Costa Rican cuisine. Today, gallo pinto is often enjoyed at breakfast, served alongside fried or scrambled eggs, a dollop of sour cream, and sweet plantains, making it a cherished part of the Costa Rican culinary heritage.

Ingredients

To make gallo pinto, I gather fresh, simple ingredients that bring out the dish’s rich flavor and vibrant colors. Here’s what I use:

• 2 cups cooked white rice – Preferably leftover rice for the best texture.
• 1 1/2 cups cooked black beans or red beans – Drained and rinsed, with a bit of the cooking liquid reserved.
• 1 small onion – Finely diced.
• 1 small chopped red bell pepper – Red or green, finely diced.
• 2 garlic cloves – Minced.
• 2 tablespoons Salsa Lizano – Or a substitute like Worcestershire sauce for a similar tangy flavor.
• 3 tablespoons neutral oil – Such as vegetable oil or canola oil.
• Salt and black pepper to taste – Seasoning makes all the difference.
• Optional garnish: Fresh cilantro, lime wedges, or hot sauce.

Every ingredient has a role, from the hearty beans to the tropical flair of Salsa Lizano. I use neutral oils to let the vegetables, rice, and beans shine while adding a pinch of salt and optional cilantro for extra vibrance.

Tools And Equipment

To get started on making gallo pinto, I make sure I have the right tools and equipment. The process is simple, but having these items ready ensures everything runs smoothly.

• Large Skillet or Frying Pan: I use a non-stick or cast-iron skillet for evenly cooking and combining the rice, beans, and vegetables without sticking.
• Wooden Spoon or Spatula: This helps me stir gently without breaking the rice or beans.
• Cutting Board: A sturdy cutting board is a must for chopping onions, peppers, and garlic.
• Chef’s Knife: A sharp knife makes quick work of finely dicing the bell pepper and onion.
• Small Bowl: I keep one nearby to hold the chopped garlic or any prepped garnishes.
• Measuring Cups and Spoons: These help me measure out ingredients like the Salsa Lizano and oil accurately.
• Medium Pot (if cooking fresh rice or beans): Sometimes, I cook rice or beans from scratch. A medium-sized pot with a lid works perfectly for either task.

This basic setup makes prep and cooking straightforward, so I can focus on perfecting the flavors of my gallo pinto.

Directions

Here’s how I prepare my gallo pinto step-by-step. It’s a straightforward process that brings incredible flavors together in no time.

Prep

I start by gathering and prepping all ingredients. I dice one small onion and one bell pepper into small, uniform pieces. Then, I mince 2 garlic cloves finely. I also like to chop a bit of cilantro for garnish if I plan to use it. For the beans, I measure out 1.5 cups of cooked black beans (or red beans) and drain them, reserving some of the bean liquid to keep the mixture moist later. I also make sure to have 2 cups of leftover cooked white rice on hand, as it works best for this recipe.

Next, I heat oil in a skillet before adding the diced onions and bell peppers, sautéing them until they are soft and translucent.

Cooking The Rice

If I don’t have leftover rice handy, I cook fresh rice first. I rinse 1 cup of white rice in cold water to remove excess starch, then cook it in a medium pot with 2 cups of water and a pinch of salt over medium heat. Once the water boils, I reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the rice is tender and fluffy. After that, I spread it on a tray or plate to cool so it doesn’t clump when mixing.

Preparing The Beans

For the beans, I ensure they’re well-cooked but not mushy so they hold their texture in the dish. If I’m using leftover beans, I make sure they are properly reheated. If I’m using canned beans, I rinse and drain them but keep a little liquid from the can separately. When I cook beans from scratch, I make sure to season them lightly with salt during cooking for an extra punch of flavor.

Combining Rice And Beans

To combine everything, I heat 2 tablespoons of neutral oil in a large skillet over medium heat. Costa Rican rice is traditionally used in this dish, adding to its authentic flavor. Once the oil is hot, I sauté the onions, bell pepper, and garlic for about 3-4 minutes until they’re soft and fragrant but not browned. Then, I add the cooked beans and a splash of the reserved bean liquid to the pan, stirring gently to combine. After the beans are heated through, I add the cooled cooked rice. Using a wooden spoon, I carefully fold the rice and beans together until they’re evenly mixed, ensuring no clumps remain.

Adding Flavor with Worcestershire Sauce

Next, it’s time to make the dish shine. I pour 2-3 tablespoons of Salsa Lizano into the skillet and stir well to distribute its tangy, savory flavor throughout. I taste and adjust the seasoning with salt if needed. Once everything is combined and heated through, I turn off the heat. For serving, I love garnishing with chopped cilantro or squeezing a lime wedge over the top for added brightness.

Health Benefits of Gallo Pinto

Gallo Pinto is not just a delicious Costa Rican dish; it’s also packed with health benefits. The combination of cooked rice and beans provides a complete protein, making it an excellent choice for vegetarians and vegans. This classic dish is high in fiber, which can help lower cholesterol levels and promote digestive health. The addition of chopped cilantro, red bell pepper, and onions not only enhances the flavor but also adds a boost of vitamins and antioxidants. Meanwhile, the tangy Salsa Lizano offers a flavorful kick without adding excess salt or sugar. Overall, gallo pinto is a nutritious and balanced meal that can be enjoyed by people of all ages, making it a perfect addition to a healthy diet.

Traditional Costa Rican Gallo Pinto

Traditional Costa Rican Gallo Pinto is a dish deeply embedded in the country’s culture and history. The recipe typically features cooked rice, black beans, chopped cilantro, red bell pepper, onions, and the iconic Salsa Lizano, a vegetable-based condiment beloved throughout Costa Rica. This dish is most commonly served at breakfast, accompanied by fried or scrambled eggs, a dollop of sour cream, and sweet plantains. In Costa Rica, gallo pinto is more than just a meal; it’s a staple at family gatherings, celebrations, and special occasions. Many Costa Rican households start their day with a hearty plate of gallo pinto, often paired with a strong cup of coffee and a side of fresh fruit, making it a quintessential part of the Costa Rican culinary experience.

Serving Suggestions

One of the best things about gallo pinto is how versatile it is when it comes to serving. Personally, I love it as a hearty breakfast dish, but it easily adapts to any meal of the day. Here are a few of my favorite ways to enjoy gallo pinto:

• Classic Breakfast Plate: Serve gallo pinto alongside a fried egg or scrambled eggs. Pair it with fried ripe plantains for a touch of sweetness, a dollop of sour cream for creaminess, and some fresh avocado slices for that buttery texture. Add a sprinkle of fresh cilantro on top for a vibrant finish.
• Lunch or Dinner: Gallo pinto makes an excellent base for grilled proteins. I often serve it with grilled chicken, pork chops, or a tender steak. A side of fresh coleslaw or a green salad complements the flavors beautifully.
• Tortilla Wrap: Stuff gallo pinto into a warm tortilla to create a quick and satisfying burrito. Add extras like shredded cheese, pico de gallo, or hot sauce for a fun twist.
• Vegetarian Feast: Pair gallo pinto with roasted vegetables or sautéed greens. Top it off with a sunny-side-up egg for a meatless option that still feels indulgent.
• Simple Snack: Enjoy a small bowl of gallo pinto on its own, topped with a squeeze of lime juice and some hot sauce for a quick and flavorful snack.

For beverages, I find that a cup of hot Costa Rican coffee pairs perfectly with the savory flavors of gallo pinto in the morning. If you’re serving it later in the day, a refreshing glass of fresh fruit juice or a cold beer works wonderfully.

Make-Ahead Tips

Making gallo pinto ahead of time is incredibly simple and perfect for meal prepping. Here are my tried-and-true tips to keep this dish ready to go without compromising on flavor or texture:

Prep the Ingredients in Advance

I chop my onions, bell peppers, and garlic ahead of time and store them in sealed containers in the fridge. They stay fresh for up to 2 days, cutting down prep time when I’m ready to cook. Measuring out the beans and leftover rice beforehand can also streamline the cooking process later.

Cook Rice and Beans Early

For the best gallo pinto, leftover rice works beautifully because it has a firmer texture. I make my rice a day before and let it cool completely before storing it in a sealed container in the fridge. Similarly, if you’re cooking beans from scratch, prepare them early and refrigerate them, along with a bit of their cooking liquid to keep them moist. You can also use red kidney beans as an alternative to black beans for added versatility.

Store Gallo Pinto Properly

If I want to make the entire dish in advance, I cook gallo pinto as usual, allow it to cool, and then transfer it to airtight containers. It lasts up to 3 days in the fridge. When reheating, I add a splash of water or a dash of Salsa Lizano to refresh the flavors and prevent the rice from drying out.

Freeze for Longer Storage

When freezing gallo pinto, I portion it into freezer-safe bags or containers, pressing out any excess air. It freezes well for up to 2 months. Thaw it in the fridge overnight before reheating on the stovetop or in the microwave.

Quick Reheat Tips

To reheat, I use a skillet over medium heat with a touch of oil or butter for a freshly cooked taste. Stir gently to prevent the rice from sticking or becoming mushy. Adding fresh cilantro or squeezing a little lime juice over the top brings back brightness, making leftovers taste just as good as the day they were made.

Following these tips, I find gallo pinto becomes not just a dish but a convenient, flavor-packed staple ready at any time.

Conclusion

Gallo pinto isn’t just a recipe; it’s a celebration of flavor, culture, and comfort. Whether you’re savoring it for breakfast or pairing it with your favorite proteins for dinner, it’s a dish that always delivers. I love how it transforms simple ingredients into something so satisfying and versatile.

If you’ve never tried gallo pinto, now’s the perfect time to bring a little taste of Costa Rica or Nicaragua to your table. It’s easy to make, packed with flavor, and sure to become a favorite in your kitchen. Give it a try—you won’t regret it!

Healthy eating can be difficult but doesn’t have to be. Even on the most hectic days delicious and easy to prepare dinner ideas can be simple and nutritious. The following are five straightforward dinner ideas that fit into a regular lifestyle, needing anything from quick to make, a limited amount of ingredients, and with maximum nutritional value.

1. One-Pot Pasta with Vegetables

For a reason, this is a classic Italian dish. It takes no time, it’s effortless, and it provides a great load of nutrients! Sauté garlic and onions in olive oil, add some vegetables (bell peppers, mushrooms, cherry tomatoes) and your favorite pasta, broth and sauce. Simmer until the pasta is al dente and season with herbs and serve. Not only is this meal satisfying but it also consists of high carbohydrates, fiber and vitamins.

2. Grilled Chicken and Roasted Vegetables

Grilling chicken breasts is simple and doesn’t take much preparation. Season the chicken with salt, pepper and your favorite spices and grill until cooked through. As the salmon cooks, throw your favorite vegetables (broccoli, carrots, sweet potatoes) with olive oil, salt and pepper on a baking sheet and roast in the oven until tender. The high protein and fiber content of this meal makes it an excellent healthy dinner.

3. Lentil Soup with Whole Grain Bread

Lentils are a powerhouse when it comes to nutrition, rich in the protein and fiber good for your body. Just sauté onions, garlic and carrots in olive oil, add lentils, broth and diced tomatoes. Add herbs and let it simmer till the lentils are tender. They can be served with a side of whole grain bread for a good and healthy meal. This makes for a great chilly evening meal you can make in bulk for future meals.

4. Stir-Fried Noodles with Vegetables and Tofu

The great thing about stirfry is that it is versatile and it goes easy. Cook your favorite noodles as per the package instructions and set aside. Stir fry diced tofu and lots of vegetables (bell peppers, mushrooms and snow peas) with a little oil in a wok or large skillet. Combine the cooked noodles with soy sauce or your favorite stir fry sauce. This is an excellent meal to have on a busy night, as it is packed with protein, vitamins and minerals.

5. Tacos with Avocado Salsa

Beyond being healthy, filled with the right ingredients, tacos are also endlessly customizable. Combine diced avocado with red onion, lime juice and cilantro and use in tacos with lean ground beef, chicken or tofu, which is grilled or pan fried. Extra fiber and nutrients can be added with some black beans, lettuce, and tomatoes. Not only is this meal delicious but it is also filled with healthy fats, protein, and fiber.

The following simple dinner ideas can be incorporated into your schedule, making it easy to eat healthier without being professional chef or spending too long in the kitchen. ‘Each meal is based around thinking of fresh ingredients, and trying to use as little processed foods as possible, while still getting the nutritional value out of it that you need.’ These recipes can be adopted to have healthy, satisfying dinners even on the busiest of days and ensure that you and your family stay nourished and energized for the whole week.