How to make a traditional Costa Rican Dish called “Gallo Pinto”, brought to you by the co-founders of Vegan Advocacy Initiative, Liz Ross & Dr. Linda Alvarez! Join the #LunchBreakLIVE party as we hear about this Saturday’s POC: Animal Rights, Advocacy & Food Justice Conference at UCLA‘s Covel Commons Building in Sunset Village! Get tickets now for the October 21st event at: #JaneUnChained

POC: Animal Rights and Food Justice Conference 10:17RECIPE: Costa Rican Gallo Pinto with Fried Plantains


  • 1/4 cup onion
  • 1/4 cup green bell pepper
  • 1 garlic clove, minced
  • 1.5 cups organic white rice, pre-cooked
  • 1/5 cups organic black beans, pre-cooked
  • 1/2 bunch of cilantro
  • 1/4 cup scallions, chopped
  • Himalayan salt, to taste
  • Black pepper, to taste
  • 1 ripe plantain, sliced into 2 inch strips

DIRECTIONS – Gallo Pinto

  1. Sautee onion and red peppers in a skillet, then add garlic, salt and pepper to taste
  2. When onion looks translucent, add beans, then sauté for about one minute.
  3. Add rice. Mix together. Garnish with cilantro and scallions

DIRECTIONS – Fried Plantains

  1. Remove skin from plantain.
  2. Cut in half and slice thin.
  3. Heat a little oil on medium heat in a skillet.
  4. Add plantain and flip after about 2 minutes.
  5. Remove from skillet and lay on paper towel to drain the excess oil.


Some of the ingredients for the Gallo Pinto: chopped onion, garlic, red bell pepper and fresh cilantro


Pre-cooked organic white rice and organic black beans (for Gallo Pinto)


Sliced ripe plantains into 2 inch strips that are approximately 1/4 inch thick


Frying plantains in a little vegetable oil

plated pinto gallo with plantains

Gallo Pinto garnished with chopped scallions and fried plantains