📝 About This Recipe
Gallo Pinto is more than just rice and beans; it is the rhythmic heartbeat of Central American breakfast tables, particularly along the Caribbean coast where coconut and spice reign supreme. This version marries day-old rice with protein-rich black beans, sautéed aromatics, and the iconic tang of Salsa Lizano for a savory, smoky profile. Perfectly charred and deeply flavorful, it represents a beautiful marriage of indigenous ingredients and Afro-Caribbean culinary heritage.
🥗 Ingredients
The Base
- 3 cups Long-grain white rice (cooked and chilled, preferably day-old)
- 2 cups Black beans (cooked, with 1/2 cup of their cooking liquid reserved)
- 2 tablespoons Vegetable oil or Coconut oil (coconut oil adds authentic Caribbean flair)
Aromatics and Seasoning
- 1/2 cup Red bell pepper (finely diced)
- 1 medium Yellow onion (finely chopped)
- 3 pieces Garlic cloves (minced)
- 3-4 tablespoons Salsa Lizano (the essential Costa Rican vegetable sauce)
- 1/2 teaspoon Ground cumin
- to taste Kosher salt
- 1/4 teaspoon Black pepper (freshly cracked)
Finishing Touches
- 1/4 cup Fresh cilantro (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 clumped together.
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2
Heat the vegetable or coconut oil in a large non-stick skillet or a traditional heavy cast-iron pan over medium-high heat until shimmering.
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3
Add the diced onion and red bell pepper to the pan. Sauté for 4-5 minutes until the onions are translucent and the peppers have softened slightly.
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4
Stir in the minced garlic and cook for just 60 seconds, or until fragrant, being careful not to let the garlic burn.
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5
Add the cooked black beans along with their 1/2 cup of reserved cooking liquid (the 'black water'). This liquid is key for coloring the rice.
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6
Stir in the Salsa Lizano, cumin, and black pepper. Allow the mixture to simmer for 2-3 minutes until the liquid reduces slightly and becomes syrupy.
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7
Gently fold in the cold rice, mixing thoroughly so that every grain is coated in the bean liquid and aromatics.
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8
Spread the rice and bean mixture evenly across the pan and let it cook undisturbed for 2-3 minutes. This allows the bottom to develop a slight, delicious crust (the 'socarrat').
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9
Toss the mixture and repeat the searing process for another 2 minutes until the rice is heated through and the excess moisture has evaporated.
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10
Taste and adjust seasoning with salt or additional Salsa Lizano if desired.
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11
Remove from heat and fold in the fresh cilantro and sliced green onions for a burst of color and brightness.
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12
Transfer to a warm platter and serve immediately while the textures are at their peak.
💡 Chef's Tips
Always use day-old rice; fresh rice contains too much moisture and will result in a mushy Gallo Pinto. If you cannot find Salsa Lizano, a mix of Worcestershire sauce with a dash of cumin and turmeric is a decent substitute, though the original is preferred. Don't skimp on the bean cooking liquid; it provides the deep, earthy color that gives the dish its name ('spotted rooster'). Use a wide skillet to maximize surface area, which helps the rice fry and toast rather than steam. For a true Caribbean coast variation, substitute half of the bean liquid with thick coconut milk.
🍽️ Serving Suggestions
Serve alongside two fried eggs (sunny side up) so the yolk creates a rich sauce for the rice. Pair with fried sweet plantains (maduros) for a sugary contrast to the savory beans. Add a thick slice of Turrialba-style frying cheese or salty crumbled Cotija. Accompany with a side of spicy pickled onions or 'chilero' for a vinegar kick. Enjoy with a hot cup of Costa Rican coffee or a cold glass of 'agua de sapo' (ginger lemonade).