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Costa Rican Gallo Pinto (Rice and Beans)
Emily Carter

Costa Rican Gallo Pinto (Rice and Beans)

Gallo Pinto is Costa Rica’s national dish made with rice, black beans, and Salsa Lizano. This authentic Costa Rican recipe is simple, nourishing, and deeply rooted in culture. Traditionally served for breakfast, it reflects the relaxed “pura vida” lifestyle and delivers comforting, home-style flavors using everyday ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast, Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons vegetable oil or coconut oil
  • 1 small onion finely chopped
  • 1 small red bell pepper finely chopped
  • 2 cloves garlic minced
  • 2 cups black beans cooked and drained (reserve some liquid)
  • 3 cups day-old white rice cooked
  • 3 tablespoons Salsa Lizano
  • 1/4 cup fresh cilantro chopped

Equipment

  • Large skillet or frying pan
  • Wooden spoon
  • Sharp knife
  • Cutting Board

Method
 

  1. Heat the oil in a large skillet over medium heat.
  2. Add onion, bell pepper, and garlic. Sauté until soft and fragrant.
  3. Stir in the black beans with a small splash of reserved bean liquid.
  4. Add Salsa Lizano and cook until slightly bubbly.
  5. Gently fold in the rice, mixing carefully to avoid breaking the grains.
  6. Cook for 3–5 minutes until everything is evenly heated and well combined.
  7. Remove from heat and finish with fresh chopped cilantro. Serve warm.

Notes

Always use day-old rice to avoid a mushy texture. Do not discard all bean liquid; a small amount adds authentic color and moisture. Red beans can be used, but black beans are traditional in Costa Rica. Salsa Lizano is essential for authentic flavor; substitutes change the taste.
Nutrition (Approximate)
Calories: 300 Carbohydrates: 45g Protein: 12g Fat: 7g Fiber: 9g Saturated Fat: Low