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Gallo Pinto (Costa Rican Beans and Rice) Recipe

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4.1 from 81 reviews

Gallo Pinto is a traditional Costa Rican dish made with black beans and rice, sautéed with onions, bell peppers, and garlic, then seasoned with Salsa Lizano and fresh cilantro. Often enjoyed as a hearty breakfast served with fried eggs and avocado, this dish is flavorful, satisfying, and easy to prepare using simple ingredients.

Ingredients

Primary Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, finely chopped
  • 2 cups canned black beans with ½ cup liquid from the can
  • 1 cup cooked rice (preferably leftover, cold rice)
  • ¼ cup Salsa Lizano
  • ½ cup fresh cilantro, chopped

Optional for Serving

  • Fried eggs
  • Avocado slices

Instructions

  1. Prepare the Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper, and sauté until the vegetables become soft and translucent, about 5 minutes. Stir occasionally to prevent burning.
  2. Add Garlic: Add the finely chopped garlic to the skillet and cook for another 1-2 minutes until fragrant, making sure not to let it brown.
  3. Incorporate Beans and Liquid: Pour in the canned black beans along with ½ cup of the bean liquid. Stir gently to combine all ingredients and allow the mixture to simmer for 3-4 minutes so the flavors meld together.
  4. Add Rice and Salsa Lizano: Add the cooked rice into the skillet, stirring gently to mix. Pour in the Salsa Lizano and stir again until the rice and beans are evenly coated with the sauce and heated through, about 3-5 minutes.
  5. Finish with Cilantro: Turn off the heat, then stir in the chopped fresh cilantro to brighten the flavors.
  6. Serve: Serve the Gallo Pinto hot with fried eggs on top and sliced avocado on the side to complete this traditional Costa Rican breakfast.

Notes

  • Using leftover cold rice helps prevent the dish from becoming mushy.
  • Salsa Lizano is a signature Costa Rican condiment; substitute with Worcestershire sauce mixed with a bit of cumin and sugar if unavailable.
  • This dish can be enjoyed anytime, not just breakfast.
  • Adjust the amount of bean liquid for preferred texture—less liquid for drier rice and beans.

Find it online: https://justsosavory.com/gallo-pinto-costa-rican-beans-and-rice-recipe/