Full Recipe
Author
GOYA® | 2016-02-11
Description
Rice and Beans
A traditional dish of rice and beans cooked together in one skillet, Gallo Pinto originates in the Central American countries of Costa Rica and Nicaragua. Literally meaning “spotted rooster,” the name Gallo Pinto is said to come from the speckled appearance that results when beans and their liquid cook with the rice. While Costa Ricans prefer black beans in their Gallo Pinto, Nicaraguans use GOYA® Central American Red Beans, also known as frijoles rojos de seda, or red silk beans. A fantastic way to use up leftover rice and beans, Gallo Pinto makes for a delicious breakfast when served alongside eggs, cheese and a tortilla, or as a simple, hearty side dish for dinner.
