📝 About This Recipe
Gallo Pinto is more than just rice and beans; it is the soulful heartbeat of Costa Rican cuisine, traditionally served at breakfast to fuel the day. This dish relies on the 'holy trinity' of Lizano sauce, sweet bell peppers, and day-old rice to create a smoky, savory, and slightly sweet flavor profile. By frying the grains until they are perfectly coated in the seasoned bean broth, you achieve a depth of flavor that defines the true 'Pura Vida' lifestyle.
🥗 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 light olive oil)
- 1 tablespoon Unsalted butter (optional, for added richness)
Aromatics and Seasoning
- 1 medium Yellow onion (finely diced)
- 1 medium Red bell pepper (finely diced)
- 3 large Garlic cloves (minced)
- 1/4 cup Salsa Lizano (the essential Costa Rican condiment)
- 1/2 cup Fresh cilantro (finely chopped, divided)
- 1/2 teaspoon Ground cumin (to enhance the earthiness)
- to taste Salt and Black Pepper
Traditional Accompaniments
- 1 large Sweet plantain (very ripe, sliced and fried)
- 1/2 cup Natilla (or sour cream)
- 200 grams Turrialba cheese (or Halloumi/Feta as a substitute)
- 1-2 per person Eggs (fried or scrambled)
- 2 per person Corn tortillas (warmed)
👨🍳 Instructions
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1
Prepare your workspace by ensuring your rice is cold and the grains are separated; day-old rice is essential as it prevents the dish from becoming mushy.
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2
Heat the vegetable oil and butter in a large non-stick skillet or a traditional 'paila' over medium-high heat until the butter is foaming.
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3
Add the diced onions and red bell peppers to the skillet. Sauté for 5-6 minutes until the onions are translucent and the peppers have softened significantly.
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4
Stir in the minced garlic and ground cumin. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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5
Pour in the cooked black beans along with the 1/2 cup of reserved bean liquid. The liquid is the 'ink' that will color the rice.
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6
Add the Salsa Lizano to the bean mixture. Stir well and bring to a simmer for 2-3 minutes to allow the flavors to meld and the liquid to slightly reduce.
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7
Gently fold in the cold cooked rice. Use a spatula to break up any clumps, ensuring every grain is coated in the bean liquid and Salsa Lizano.
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8
Continue cooking over medium heat for 5-8 minutes, stirring frequently. You want the liquid to be absorbed so the rice is moist but the dish is not 'soupy'.
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9
Taste the mixture. Add salt and pepper as needed, bearing in mind that Salsa Lizano is already quite salty.
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10
Just before removing from heat, stir in half of the chopped cilantro to provide a burst of fresh color and herbal notes.
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11
While the rice rests for a moment, quickly fry your eggs and plantains in a separate pan until the plantains are caramelized and the eggs are to your liking.
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12
Garnish the Gallo Pinto with the remaining fresh cilantro and serve immediately while steaming hot.
💡 Chef's Tips
Always use day-old rice; fresh rice contains too much moisture and will result in a gummy texture. If you cannot find Salsa Lizano, a mix of Worcestershire sauce with a pinch of cumin and turmeric is a decent substitute, though the original is incomparable. Don't skip the bean liquid—it provides the signature dark color and deep savory flavor to the grains. For the best results, use beans you have cooked from scratch with garlic and onion rather than canned beans. When reheating leftovers, add a tiny splash of water or more Lizano to restore the moisture.
🍽️ Serving Suggestions
Serve with a side of 'Maduros' (sweet fried plantains) for a perfect sweet and salty contrast. Add a dollop of Natilla (Costa Rican sour cream) and a thick slice of salty Turrialba cheese. Pair with a hot cup of high-quality Costa Rican pour-over coffee. A side of avocado slices adds a wonderful creamy texture to the plate. Include a warm corn tortilla to scoop up the rice and beans 'taco style'.