A vibrant and hearty traditional Costa Rican breakfast or side dish, Gallo Pinto expertly blends day-old rice and black beans with aromatic vegetables and spices, creating a comforting and flavorful culinary experience.
Gallo Pinto: Costa Rica's National Dish
A vibrant and hearty traditional Costa Rican breakfast or side dish, Gallo Pinto expertly blends day-old rice and black beans with aromatic vegetables and spices, creating a comforting and flavorful culinary experience.
Ingredients
- 1 tbsp vegetable oil
- 0.5 white onion finely diced
- 0.5 green bell pepper finely diced
- 2 garlic minced
- 1.5 cups cooked black beans with some of their liquid
- 2 cups cooked white rice day-old preferred
- 0.25 cup fresh cilantro chopped
- 2-3 tbsp Salsa Lizano to taste (optional
- Salt to taste
- Black pepper to taste
Instructions
- Heat vegetable oil in a large skillet or non-stick pan over medium heat. Add the diced onion and bell pepper and sauté until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Stir in the cooked black beans along with a few tablespoons of their liquid. Bring to a gentle simmer and cook for 3-5 minutes, allowing the flavors to meld. Lightly mash a few beans with the back of your spoon for a creamier texture, if desired.
- Add the day-old cooked rice to the pan. Stir gently to combine the rice and beans evenly, ensuring the rice is fully coated and heated through.
- Pour in the Salsa Lizano (if using) and stir well. Season with salt and black pepper to taste. Continue to cook for another 3-5 minutes, stirring occasionally, until the mixture is thoroughly heated and the flavors have deepened.
- Remove from heat and stir in the fresh chopped cilantro just before serving. Serve hot, traditionally with fried eggs, plantains, or tortillas.
Notes
For the best texture, use day-old cooked rice. Adjust the amount of Salsa Lizano to your taste. Traditionally served with fried eggs, fried plantains, or tortillas. You can also add a pinch of cumin for extra depth.
