Gallo Pinto with Mango Salsa

Gallo pinto prepared on a white plate with fresh mango salsa and fried plantains. There is a glass of red wine in the corner. Everything is sitting on a textured light grey background.

5 from 1 reviews

A staple meal from Nicaragua. Fueled us throughout our honeymoon to climb volcanos, explore beaches, and go kayaking. Delicious, filling, and easy to make.


Gallo Pinto


  1. Cook the rice according to regular rice preparation. Once ready, keep covered on the stove so it stays warm. If you can use day-old rice here, even better so the rice has a chance to dry out in the refrigerator and create a chewier texture in your final dish.
  2. Heat the oil in a large skillet over medium-high heat. Add the onions, bell pepper, and garlic and sauté for about 2 or 3 minutes, or until cooked through.
  3. Stir in the drained beans and season with salt and pepper. Add some of the reserved liquid (there should be some standing liquid but not soup-like). Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through.
  4. Add the rice to the bean mixture. If dry, additional bean liquid reserve can be added. Bean liquid helps to bind the rice and beans together.
  5. To serve, put on a plate, top with Fresh Mango Salsa, and add fried plantains on the side.
  6. Best when fresh. Store mango salsa, fried plantains, and gallo pinto in separate covered containers in refrigerator, up to 4 days.


*Recipe is a guide. Adapt ingredients and measurements as desired.

Keywords: gallo pinto, vegan gallo pinto, mango salsa