Gallo Pinto Con Platanos Fritos Recipe | Yummly

Gallo Pinto con Platanos Fritos

Yadir Barahona: "very good, i was born and raised in Costa Rica, s…" Read More
Read Directions
Add to Meal Planner
Gallo Pinto con Platanos Fritos

Add to Meal Planner


Gallo pinto translates as “speckled hen,” and this colorful dish from Costa Rica is indeed a feast for the eyes with chorizo, red pepper, beans, rice, and cilantro. Accompanied with fried ripe plantains and corn tortillas, this is a complete meal. Top each portion with a fried egg, if desired, and garnish with a shower of grated Cotija cheese and chopped cilantro.


  • 3/4 lb. chorizo sausage
  • 1/2 cup onion (finely chopped)
  • 1/2 cup red bell pepper (finely chopped)
  • 1 Tbsp. garlic (minced)
  • 1 jalapeno chile (seeded and minced)
  • 1 cup cilantro (chopped)
  • 1 Tbsp. worcestershire sauce
  • 15 oz. black beans (rinsed and drained)
  • 2 cups cooked white rice
  • 1/4 cup vegetable oil
  • 3 plantains (ripe, peeled and sliced into 1/2-inch rounds)
  • 1/3 cup brown sugar
  • 1/3 cup water
  • soft corn tortillas (warmed)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    1. In a skillet cook the chorizo over medium-high heat, stirring and breaking up, until fat is rendered and sausage is no longer pink; add onion, bell pepper, garlic, and jalapeno; cook over low heat, stirring, until vegetables are soft. Stir in cilantro, Worcestershire, beans, rice. Cook to heat mixture through, stirring gently, taste and adjust salt if necessary. Transfer to serving platter. Surround with fried plantains and serve with tortillas.
    2. In skillet over medium-high heat, fry the plantains for 3-4 minutes on each side, until they are golden; drain on paper towels. In small saucepan boil brown sugar and water until sugar is dissolved and mixture is syrupy. Pour off oil from skillet, return plantains to skillet and add syrup; cook the plantain mixture over medium heat, stirring, for 1-2 minutes, until plantains are coated well. Cover and set aside, keep warm or rewarm gently.
    Discover more recipes from Pork


    Reviewer Profile Image
    Yadir Barahona 3 years ago
    very good, i was born and raised in Costa Rica, so I'm a good judge for the dish,the only detail would be using salsa lizano,that's the original for gallo pinto.
    Reviewer Profile Image
    Stephen Rohner 3 years ago
    Amazing dish. Even my two two yr old boys wolfed it down