📝 About This Recipe
Gallo Pinto is more than just rice and beans; it is the culinary heartbeat of Costa Rica, traditionally served at breakfast to fuel a day of adventure. This naturally gluten-free masterpiece relies on the perfect marriage of day-old rice, earthy black beans, and the iconic, smoky-sweet tang of Salsa Lizano. The result is a fragrant, speckled dish—named 'spotted rooster' for its appearance—that offers a comforting, savory depth unlike any other grain bowl.
🥗 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 for a tropical twist)
The Aromatics
- 1 medium Yellow onion (finely diced)
- 1 medium Red bell pepper (finely diced)
- 3 large Garlic cloves (minced)
- 1/2 cup Fresh cilantro (finely chopped, divided)
The Flavor Profile
- 1/4 cup Salsa Lizano (the essential Costa Rican condiment)
- 1/2 teaspoon Ground cumin
- to taste Salt
- 1/4 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Ensure your rice is cold and the grains are separated. If using freshly cooked rice, spread it on a baking sheet and refrigerate for 30 minutes to dry it out.
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2
Heat the vegetable oil in a large non-stick skillet or traditional 'paila' over medium-high heat until shimmering.
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3
Add the diced onion and red bell pepper to the skillet. Sauté for 5-6 minutes until the onions are translucent and the peppers have softened.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it brown or turn bitter.
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5
Add the black beans along with their reserved 1/2 cup of cooking liquid (this is the secret to the color and moisture).
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6
Pour in the Salsa Lizano and add the ground cumin. Stir well and bring the liquid to a gentle simmer.
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7
Let the beans simmer with the aromatics for 3-4 minutes until the liquid reduces slightly and thickens into a light sauce.
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8
Gently fold in the chilled cooked rice. Use a spatula to break up any clumps, ensuring every grain is coated in the bean liquid.
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9
Cook for 5-7 minutes, stirring frequently, until the rice has absorbed most of the liquid and the mixture is heated through but still moist.
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10
Stir in half of the chopped cilantro and season with salt and pepper to taste. The Salsa Lizano is salty, so taste before adding more salt.
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11
Remove from heat and let the Gallo Pinto sit for 2 minutes to allow the flavors to fully meld together.
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12
Transfer to a serving platter and garnish with the remaining fresh cilantro for a pop of color and brightness.
💡 Chef's Tips
Use day-old rice because fresh rice is too moist and will turn the dish mushy; cold rice fries much better. If you cannot find Salsa Lizano, a mix of Worcestershire sauce with a dash of cumin and turmeric is a substitute, but the original is highly recommended. Don't drain your beans completely; that dark 'broth' from the bean pot is what gives the rice its signature 'painted' look. For an extra layer of flavor, sauté the vegetables in bacon fat instead of vegetable oil. Keep the heat at medium-high to ensure the rice lightly toasts rather than steams.
🍽️ Serving Suggestions
Serve alongside two fried eggs with runny yolks for a classic 'Desayuno Tipico'. Pair with fried sweet plantains (maduros) to balance the savory flavors with natural sweetness. Add a thick slice of Turrialba-style squeaky cheese or grilled halloumi on the side. Accompany with a dollop of Natilla (Costa Rican sour cream) and a few slices of fresh avocado. Enjoy with a hot cup of pour-over Costa Rican Tarrazú coffee.