Gallo pinto (plant-based, gluten-free)

5 from 2 votes
This is a completely nutritious and flavorful dinner that you could probably make with things you have in your fridge and pantry today: rice, beans, and veggies.
It was inspired by a Nicaraguan recipe I found. Gallo pinto is a staple, inexpensive dinner in many Central American countries.
I hope you enjoy the healing nourishment!
For today's inspiration, I heard a new term today in a talk by a psychologist specializing in addiction.
The practice that she finds helpful in the most challenging cases was relentless empathy.
No matter what the person says or does, she continues to have empathy for them.
This reminds of me zen master Thich Nhat Hanh having compassion for both sides of the Vietnam War, even as his friends and followers were getting killed.
This is not to condone the actions, but relentless empathy helps us to not hold anger in our hearts and gives the other person a chance to start to heal as well.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Central American
Keyword beans, gluten-free, plant-based, rice, veggies


  • 3 cups cooked, rinsed and drained beans (red or white)
  • 3 cups cooked brown rice
  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 tsp oregano
  • 2 handfuls baby spinach, chopped
  • Salt and pepper to taste


  • In a large pan, heat the olive oil over medium-high heat. Add the onion and stirfry for 5 minutes.
  • Add the garlic, pepper, and oregano. Stir and cook for a few more minutes until the veggies start to brown.
  • Mix in the chopped spinach and the cooked beans and rice. Taste and adjust for salt and pepper. Serve hot and enjoy!
Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love! 
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