The Eaterie Food blog gives the rundown on preparing Gallo Pinto

Gallo Pinto has grown to become a very common dish through out Latin America, and the variations on its theme abound.

In the Nicaraguan version, Red Beans are the standard fare. When the beans and rice are combined, the rice gets colored by the beans, and the mix results in a multi-colored, or specked appearance. Beans are quickly cooked with the rice until the juice is almost consumed. Deriving its name from the Spanish term ‘spotted rooster’, Gallo Pinto is thus named to fit with the colored rice.

You can see the rest of the recipe here.