Gallo Pinto

Start your day off right with this tasty, traditional South-American breakfast dish – Gallo Pinto. Best-enjoyed pre-surf, gazing over the ocean from our surf camp in Playa Maderas. A delicious creation, made with rice and beans, fried until they become toasted. This recipe is very famous in various Latin-American countries and it will give you the energy you need for your daily surfing!

Check our creation below: scrambled eggs with Gallo pinto and pico de Gallo.

Servings: 4

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A healthy dish that consists of rice and beans

Instructions.
Ingredients.

- First cook the rice as per packet instructions. Once cooked al dente, drain and rinse under cold water, setting aside to cool.
- Next, peel and chop and the garlic and onions. Put a large frying pan on medium heat and add 1 tablespoon of olive oil. Once the oil is hot, fry the garlic and onions for 1 minute and then stir in the beans.
- Tip: If using fresh pinto beans, cook the day before and leave in the fridge to cool overnight.
- Cook for 5 minutes until the beans start to crisp. Add some fresh coriander and squeeze in a bit of lime juice. Stir the rice gently into the beans and fry for another 5 minutes.
- Grab a bowl and whisk the eggs – seasoning with salt and pepper. Get a non-stick frying pan and stir the eggs over low-medium heat, until they’re scrambled and creamy.
- Serve the rice topped with scrambled eggs, slices of avocado and the remaining lime, cut in half.
- White rice 175g
- Red pinto beans 400g, tinned or fresh
- 1 medium sized onion 400g
- Limes 2
- Onions 2
- Eggs 6
- Coriander, fresh 1/2 bunch
- Clove of garlic, chopped 1

Gallo Pinto

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