📝 About This Recipe
Gallo Pinto is the soul of Central American breakfast, a vibrant and aromatic marriage of rice and beans that translates to 'spotted rooster.' This beloved staple relies on day-old rice and the iconic Salsa Lizano to create a savory, slightly smoky flavor profile that is both comforting and energizing. Whether you are on the beaches of Guanacaste or in a bustling city kitchen, this dish offers a nutritious and deeply satisfying start to your day.
🥗 Ingredients
The Aromatics
- 2 tablespoons Vegetable Oil (or light olive oil)
- 1/2 cup Red Bell Pepper (finely diced)
- 1 medium Yellow Onion (finely chopped)
- 3 cloves Garlic (minced)
The Core Components
- 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)
- 1/4 cup Salsa Lizano (the essential Costa Rican condiment)
- 1/2 teaspoon Ground Cumin
- to taste Salt and Black Pepper
- 1/2 cup Fresh Cilantro (chopped, divided)
Traditional Accompaniments
- 4-6 pieces Eggs (fried or scrambled to your preference)
- 1 large Sweet Plantain (very ripe (black skin), sliced and fried)
- 200 grams Turrialba Cheese (or substitute with Queso Fresco or Halloumi, pan-seared)
- 1/2 cup Natilla (Costa Rican sour cream or regular sour cream)
- 1 large Avocado (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 oil in a large non-stick skillet or a traditional 'paila' over medium-high heat.
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3
Add the finely diced onions and red bell peppers to the skillet. Sauté for 4-5 minutes until the onions are translucent and the peppers have softened.
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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 their 1/2 cup of reserved cooking liquid. The liquid is key for coloring the rice.
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6
Stir in the Salsa Lizano, blending it thoroughly with the bean mixture. Bring to a gentle simmer for 2 minutes.
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7
Add the chilled rice to the skillet. Use a spatula to fold the rice into the bean mixture until every grain is coated and the rice takes on a uniform brownish hue.
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8
Cook the mixture for 5-8 minutes, stirring occasionally. You want the excess liquid to evaporate so the Gallo Pinto is moist but not mushy.
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9
In a separate frying pan, fry your plantain slices in a little oil until caramelized and golden brown on both sides.
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10
In the same side pan, sear slices of the cheese until they develop a golden crust.
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11
Fold in half of the fresh cilantro into the rice and bean mixture just before turning off the heat.
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12
Taste and adjust seasoning with salt and pepper, though the Salsa Lizano usually provides ample saltiness.
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13
Plate the Gallo Pinto alongside your prepared eggs, fried plantains, seared cheese, and a generous scoop of avocado.
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14
Garnish the entire plate 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 sticky, 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 discard the bean liquid! That 'black water' is what gives the rice its signature color and deep earthy flavor. For an extra crispy texture, let the rice and beans sit undisturbed in the pan for 2 minutes over medium-high heat to develop a 'concolón' or crust at the bottom.
🍽️ Serving Suggestions
Serve with a steaming cup of Costa Rican pour-over coffee (Café Chorreado). Add a side of 'Natilla' (sour cream) for dipping the plantains or mixing into the rice. A few corn tortillas on the side are perfect for making little breakfast tacos. For a spicy kick, serve with 'Chilero,' a traditional pickled onion and habanero condiment.