Gallo Pinto Recipe
Costa Rican · Main course · 25 min total
A classic Costa Rican breakfast dish of rice and black beans simmered with bell pepper, onion, garlic, and Lizano sauce. This recipe delivers authentic flavor in under 30 minutes.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons vegetable oil
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped red bell pepper
- 2 cloves garlic, minced
- 2 cups cooked black beans (canned, rinsed and drained, or home-cooked)
- 1/2 cup bean cooking liquid or water
- 4 cups cooked white rice (preferably day-old)
- 2 tablespoons Lizano sauce (or substitute Worcestershire sauce plus a pinch of sugar)
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Heat oil in a large skillet over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in black beans and bean liquid. Cook for 2 minutes, mashing some beans with a spoon to thicken.
- Add rice and Lizano sauce. Stir well to combine and heat through, about 5 minutes.
- Season with salt and pepper to taste. Remove from heat and fold in cilantro.
- Serve hot with fried eggs, sour cream, or fresh tortillas.
Tips
- For best texture, use day-old rice that has been refrigerated.
- Lizano sauce is a Costa Rican condiment; if unavailable, mix 1 tablespoon Worcestershire sauce with 1 teaspoon sugar and a dash of hot sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet with a splash of water.
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