📝 About This Recipe
Gallo Pinto, which translates to 'spotted rooster,' is the soulful heartbeat of Costa Rican cuisine, traditionally enjoyed for breakfast but perfect any time of day. This vibrant dish marries day-old rice and black beans with the iconic, tangy-sweet notes of Salsa Lizano and a 'sofrito' of aromatic vegetables. It is the ultimate comfort food, offering a smoky, savory depth that transforms humble leftovers into a nutritional powerhouse.
🥗 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)
Aromatics and Seasoning
- 1 Yellow onion (medium-sized, finely diced)
- 1 Red bell pepper (finely diced)
- 3 pieces Garlic cloves (minced)
- 1/4 cup Salsa Lizano (the essential Costa Rican condiment)
- 1/2 teaspoon Ground cumin
- to taste Kosher salt
- 1/4 teaspoon Black pepper (freshly cracked)
Fresh Finishes
- 1/2 cup Fresh cilantro (finely chopped, stems and leaves)
- 2 pieces Scallions (thinly sliced)
👨🍳 Instructions
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1
Ensure your rice is cold and the grains are separated; day-old rice is crucial as fresh rice will become mushy when sautéed.
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2
Heat the vegetable oil in a large, heavy-bottomed skillet or wok 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 slightly.
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4
Stir in the minced garlic and ground cumin. Cook for exactly 1 minute until the fragrance is released, being careful not to burn the garlic.
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5
Pour in the Salsa Lizano, stirring it into the vegetable mixture to create a bubbling, aromatic base.
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6
Add the cooked black beans along with their 1/2 cup of reserved cooking liquid. This liquid (called 'caldo') is what gives the rice its signature color.
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7
Simmer the beans and liquid for 2-3 minutes, allowing the flavors to meld and the liquid to reduce slightly.
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8
Gently fold in the cold rice, breaking up any clumps with a wooden spoon. Ensure every grain is coated in the bean liquid and Salsa Lizano.
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9
Cook the mixture for 5-8 minutes, stirring frequently, until the rice has absorbed most of the liquid and the dish looks 'spotted' rather than soupy.
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10
Turn off the heat and fold in the fresh chopped cilantro and sliced scallions.
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11
Taste and adjust seasoning with salt and pepper, adding an extra splash of Salsa Lizano if you prefer a bolder flavor.
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12
Let the Gallo Pinto rest for 2 minutes before serving to allow the flavors to settle and the texture to firm up.
💡 Chef's Tips
Always use day-old rice; the drier grains absorb the bean broth without losing their structure. If you cannot find Salsa Lizano, a mixture of Worcestershire sauce with a dash of cumin and turmeric is a decent substitute, though not perfectly authentic. Don't skimp on the bean liquid (caldo)—it is the secret to the deep color and savory flavor of the rice. For an extra layer of flavor, sauté the onions and peppers in bacon fat instead of vegetable oil. Use black beans rather than red beans to stay true to the Costa Rican style (Guanacaste region sometimes uses red, but black is standard).
🍽️ Serving Suggestions
Serve with two fried eggs (huevos fritos) with runny yolks to coat the rice. Pair with a side of sweet fried plantains (maduros) for a perfect salty-sweet balance. Add a thick slice of Turrialba-style squeaky cheese or fried halloumi. Top with a dollop of Natilla (Costa Rican sour cream) and a side of warm corn tortillas. Enjoy with a fresh cup of Costa Rican pour-over coffee for the ultimate 'Pura Vida' breakfast.