Costa Rican Gallo Pinto
A classic Costa Rican breakfast made with black beans, rice, and sautéed veggies—flavored with cilantro and the signature taste of Salsa Lizano. This fast and flavorful version uses canned beans and day-old rice for a quick, wholesome meal that’s ready in under 30 minutes. Perfect on its own or served with eggs, plantains, avocado, and cheese.
Ingredients
- 1 tbsp Olive Oil
- 1 While onion Finely Chopped
- 1/2 Red Papper Finely Chopped
- 1/2 Green Pepper Finely Chopped
- 1/4 Bunch of fresh cilantro chopped
- 1 (15oz) Goya black beans drain 1/2 of liquid
- 2 tbsp Salsa Lizano
- 2 Cups cooked white rice preferably day-old, refrigerated
- Salt to taste
- Pepper to taste
Instructions
- Chop your veggies. Finely dice the onion, red bell pepper, and green bell pepper. I like mine in small squares, so they boost the flavor without overpowering it.
- Heat the pan. Drizzle a bit of olive oil into a medium or large skillet and set it over medium heat.
- Sauté your base. Once the oil is hot, add the chopped onion and peppers. Sauté until they start to brown slightly.
- Add cilantro (part 1). Stir in a handful of chopped cilantro and sauté for 1 more minute to release its aroma.
- Pour in the black beans. Add the whole can, liquid and all. Let it warm up in the pan.
- Add flavor. Mix in 2 tablespoons of Salsa Lizano — a Costa Rican must!
- Bring in the rice. Add your cooked white rice. For best results, use rice that’s been refrigerated overnight. That’s how most Costa Ricans do it — and it adds the best texture.
- Mix it all together. Stir thoroughly so the rice soaks up the color and flavor. You’ll know it’s right when it takes on a warm brown hue from the beans and Lizano.
- Finish with more cilantro. Add the remaining chopped cilantro and give it one final stir.
- Serve and enjoy. It’s ready! Gallo Pinto is best served warm, paired with eggs, plantains, avocado, cheese, or even natilla.