Gallo Pinto
Central America's quintessential breakfast staple: perfectly seasoned rice and black beans fried together with aromatic vegetables and fresh cilantro. A simple yet deeply satisfying dish.
🧂 Ingredients
- 2 cups Cooked rice(Day-old, cold rice is ideal as it separates easily and won't become mushy.)
- 1.5 cups Black beans(Canned or home-cooked, ensure to include some of the bean liquid for moisture and flavor.)
- 1/2 medium Yellow onion(Finely diced.)
- 1/2 medium Green bell pepper(Finely diced. Any color bell pepper can be substituted.)
- 3 tbsp Salsa Lizano(This Costa Rican condiment is key for authentic flavor. If unavailable, a Worcestershire sauce with a touch of cumin and soy sauce can be a substitute, though not identical.)
- 1/4 cup Fresh cilantro(Chopped, plus extra for garnish.)
- 2 tbsp Vegetable oil(Or other neutral cooking oil like canola or grapeseed.)
- to taste Salt(Optional, as Salsa Lizano is salty.)
- to taste Black pepper(Freshly ground preferred.)
👨🍳 Instructions
- 1
Heat the vegetable oil in a large skillet or frying pan over medium heat (around 175°C / 350°F). Add the diced onion and bell pepper. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes. You should smell their sweetness intensifying.
⏱️ 7 minutes - 2
Add the black beans along with their liquid to the skillet. Using the back of a spoon or a potato masher, gently mash about one-quarter to one-third of the beans against the side of the pan. This helps to create a creamier texture and bind the dish. Stir well to combine with the sautéed vegetables.
⏱️ 3 minutes - 3
Add the cold, cooked rice to the skillet. Break up any clumps of rice with your spoon. Stir everything together thoroughly, ensuring the beans and vegetables are evenly distributed throughout the rice. Cook for about 3-4 minutes, stirring, until the rice is heated through.
⏱️ 4 minutes - 4
Pour in the Salsa Lizano and add the chopped fresh cilantro. Stir vigorously to combine all ingredients. Continue to cook, stirring frequently, for another 5-6 minutes, allowing the flavors to meld and the rice to absorb some of the moisture. The mixture should be fragrant and well-integrated, with the rice grains coated in the bean mixture.
⏱️ 6 minutes - 5
Taste the Gallo Pinto and season with salt (if needed) and freshly ground black pepper. Serve hot, garnished with extra fresh cilantro.
⏱️ 1 minute
💡 Pro Tips
- ✓Using day-old, refrigerated rice is crucial for achieving the best texture. Freshly cooked rice tends to be too moist and can result in a mushy Gallo Pinto.
- ✓Salsa Lizano is the signature ingredient that provides a unique umami depth and subtle spice. Its flavor is hard to replicate, so seek it out if possible for an authentic experience.
- ✓The goal is for the beans to coat the rice, creating a cohesive dish, rather than a soupy mixture. Adjust the amount of bean liquid if necessary.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a Nicaraguan-style Gallo Pinto, use red beans instead of black beans.
- Serve alongside fried eggs, fried plantains (maduros), avocado slices, or a dollop of sour cream for a more substantial meal.