Gallo Pinto is the iconic national dish of Costa Rica, a flavorful combination of rice and beans often served for breakfast. It’s a humble yet delicious meal, typically seasoned with Lizano sauce, bell peppers, onions, and cilantro, making it a staple in any Costa Rican home.
Costa Rica's Gallo Pinto
Gallo Pinto is the iconic national dish of Costa Rica, a flavorful combination of rice and beans often served for breakfast. It's a humble yet delicious meal, typically seasoned with Lizano sauce, bell peppers, onions, and cilantro, making it a staple in any Costa Rican home.
Ingredients
- 1 tbsp vegetable oil
- 1/2 cup white onion finely chopped
- 1/2 cup red bell pepper finely chopped
- 2 cloves garlic minced
- 2 cups cooked white rice day-old is best
- 1 cup cooked black beans drained
- 1/2 cup bean broth from cooked beans or vegetable broth
- 2 tbsp Salsa Lizano
- 1/4 cup fresh cilantro chopped
- salt to taste
- black pepper to taste
Instructions
- 1. Heat vegetable oil in a large skillet or pan over medium heat.
- 2. Add chopped onion and bell pepper, sauté until softened, about 5-7 minutes.
- 3. Stir in minced garlic and cook for another minute until fragrant.
- 4. Add the cooked black beans and sauté for 2-3 minutes, lightly mashing some beans with the back of a spoon if desired.
- 5. Pour in the bean broth and Salsa Lizano. Bring to a simmer and cook until the liquid slightly reduces, about 3-5 minutes.
- 6. Add the day-old cooked rice to the pan. Stir gently to combine all ingredients, ensuring the rice is evenly coated with the bean mixture.
- 7. Continue to cook, stirring occasionally, until the rice is heated through and flavors are well combined, about 5 minutes.
- 8. Stir in the fresh chopped cilantro. Season with salt and black pepper to taste.
- 9. Serve hot, often with fried eggs, plantains, or a dollop of sour cream or natilla.
Notes
For an authentic taste, don't skip the Salsa Lizano. If you can't find it, a dash of Worcestershire sauce and some extra cumin and coriander can be a substitute. Serve with fried eggs, plantains, or avocado for a complete Tico breakfast or a satisfying side dish.
