📝 About This Recipe
Gallo Pinto is the soul of Costa Rican cuisine, a vibrant and protein-packed breakfast that literally translates to 'spotted rooster' due to its speckled appearance. This dairy-free staple relies on the magical synergy of day-old rice, black beans, and the iconic Salsa Lizano to create a savory, smoky flavor profile. Perfectly balanced with aromatic peppers and fresh cilantro, it’s a hearty start to the day that brings the warmth of the tropics to your kitchen.
🥗 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 any neutral high-heat oil)
Aromatics and Seasoning
- 1 medium Yellow onion (finely diced)
- 1 medium Red bell pepper (finely diced)
- 3 pieces Garlic cloves (minced)
- 1/3 cup Salsa Lizano (the essential Costa Rican condiment)
- 1/2 teaspoon Ground cumin
- to taste Salt
- to taste Black pepper (freshly cracked)
The Finish
- 1/2 cup Fresh cilantro (finely chopped)
- 2 pieces Green onions (thinly sliced)
👨🍳 Instructions
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1
Prepare your workspace by finely dicing the onion and red bell pepper, and mincing the garlic. Ensure your cooked rice is cold and the grains are separated.
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2
Heat the vegetable oil in a large non-stick skillet or a 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 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
Add the black beans along with their 1/2 cup of reserved cooking liquid (the 'caldo'). This liquid is key for coloring the rice.
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6
Pour in the Salsa Lizano, stirring well to combine with the beans and aromatics. Bring the mixture to a gentle simmer.
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7
Simmer the beans for about 3-5 minutes. You want the liquid to reduce slightly but still be present to coat the rice.
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8
Add the cold cooked rice to the skillet. Use a spatula to break up any clumps, folding the rice into the bean mixture gently.
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9
Continue to cook and stir for 5-8 minutes over medium heat. The goal is for the rice to absorb the bean liquid and Salsa Lizano until it is evenly colored and relatively dry.
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10
Taste the mixture and adjust seasoning with salt and pepper. The Salsa Lizano is salty, so add extra salt sparingly.
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11
Just before removing from heat, stir in the chopped fresh cilantro and sliced green onions for a burst of color and freshness.
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12
Fluff the Gallo Pinto with a fork and serve immediately while steaming hot.
💡 Chef's Tips
Always use day-old, refrigerated rice; fresh rice is too moist and will turn the dish mushy. If you cannot find Salsa Lizano, a mix of Worcestershire sauce with a pinch of cumin and turmeric is a decent substitute, though the flavor won't be perfectly authentic. For the best color, use the liquid from home-cooked beans rather than canned, as it is much darker and more flavorful. Don't skimp on the cilantro; it provides the essential herbaceous lift that cuts through the earthy beans. If the rice seems too dry while cooking, add a tablespoon of water or bean broth at a time until the desired texture is reached.
🍽️ Serving Suggestions
Serve with sweet fried plantains (maduros) for a perfect salty-sweet contrast. Pair with a side of sliced avocado and a fresh tomato salad for a complete dairy-free breakfast. Accompany with a hot cup of Costa Rican pour-over coffee. Top with a dollop of dairy-free sour cream or a splash of extra Salsa Lizano for those who like it saucy. Add a side of corn tortillas to scoop up the rice and beans 'Tico' style.