📝 About This Recipe
Gallo Pinto, meaning 'spotted rooster,' is the beloved national treasure of Nicaragua and Costa Rica, a soulful marriage of rice and beans that transforms humble staples into a breakfast masterpiece. This dish relies on the magic of day-old grains and the deep, savory umami of Lizano sauce or a Worcestershire-based reduction to create its iconic dark hue and complex flavor profile. Perfectly seasoned with aromatic peppers and onions, it offers a comforting, earthy taste that captures the vibrant spirit of Central American home cooking.
🥗 Ingredients
The Grains and Legumes
- 3 cups Long-grain white rice (cooked, chilled overnight for best texture)
- 2 cups Black beans or Red silk beans (cooked, with 1/2 cup of their cooking liquid reserved)
Aromatics and Base
- 3 tablespoons Vegetable oil (or lard for a more traditional flavor)
- 1 medium White onion (finely diced)
- 1/2 large Red bell pepper (seeded and finely diced)
- 4 pieces Garlic cloves (minced)
Seasoning and Sauce
- 3-4 tablespoons Salsa Lizano (essential for Costa Rican style; substitute with Worcestershire if unavailable)
- 1/2 teaspoon Ground cumin
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Finishing Touches
- 1/4 cup Fresh cilantro (finely chopped)
- 2 pieces Green onions (thinly sliced)
👨🍳 Instructions
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1
Begin by fluffing your chilled, day-old rice with a fork to ensure the grains are separate and not clumpy.
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2
Place a large, heavy-bottomed skillet or a traditional 'paila' over medium-high heat and add the vegetable oil.
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3
Once the oil is shimmering, add the diced onion and red bell pepper. Sauté for 4-5 minutes until the onions are translucent and the peppers have softened.
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4
Add the minced garlic and ground cumin to the skillet. Stir constantly for about 1 minute until the fragrance is released, being careful not to burn the garlic.
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5
Pour in the cooked beans along with their reserved 1/2 cup of cooking liquid (the 'broth').
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6
Stir in the Salsa Lizano (or Worcestershire sauce). Allow the mixture to simmer for 3-5 minutes until the liquid begins to slightly thicken and the beans are well-coated.
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7
Add the chilled rice to the skillet. Use a wooden spoon to fold the rice into the bean mixture, ensuring every grain is coated in the dark sauce.
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8
Lower the heat to medium and cook for 5-7 minutes, stirring occasionally. You want the rice to absorb the liquid and turn a uniform light brown color without becoming mushy.
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9
Continue cooking until the excess moisture has evaporated and the mixture looks 'spotted' rather than soupy.
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10
Taste and adjust seasoning with salt and black pepper as needed.
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11
Remove from heat and fold in the fresh chopped cilantro and sliced green onions for a burst of color and freshness.
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12
Let the dish rest for 2 minutes before serving to allow the flavors to fully settle.
💡 Chef's Tips
Always use day-old rice that has been refrigerated; fresh rice contains too much moisture and will result in a gummy texture. If you cannot find Salsa Lizano, mix Worcestershire sauce with a pinch of cumin and a drop of molasses to mimic the flavor. For an authentic Nicaraguan style, use small red beans; for Costa Rican style, use black beans. Don't skip the bean cooking liquid! This 'black water' provides the essential pigment and deep flavor that defines the dish. If you want a crispier texture, let the rice sit undisturbed in the pan for 2 minutes at the end to form a slight crust on the bottom.
🍽️ Serving Suggestions
Serve alongside two fried eggs (huevos estrellados) with runny yolks that act as a natural sauce. Pair with thick slices of fried sweet plantain (maduros) for a sweet and salty contrast. Add a generous dollop of Central American sour cream (natilla) and a square of salty fried cheese (queso frito). Serve with a side of warm corn tortillas and a cup of strong, black Costa Rican or Nicaraguan coffee. For a lunch version, add a slice of grilled chicken or a small portion of shredded beef (carne desmechada).