Gallo Pinto (Costa Rican Rice & Beans)

A plate of homemade gallo pinto is one of my favorite ways to turn simple leftovers into a deliciously nourishing meal. I combine black beans, cooked rice, and Salsa Lizano to create a distinctive savory flavor that makes this Costa Rican classic so memorable. Ready in just 30 minutes, it is hearty enough for breakfast and just as delicious for lunch or dinner.

🥘 Ingredients

My gallo pinto recipe keeps the ingredient list nice and simple, with each item playing a role in creating an authentic flavor. This is what I use:

Yellow onion: I start with yellow onion for a mellow sweetness that creates the flavor base.

Red bell pepper: This adds color and natural sweetness. 

Sea salt: A small pinch seasons the vegetables as they cook. Depending on how salty my beans and Salsa Lizano are, I may not need very much.

Oil or vegetable broth: I use either to sauté the vegetables.

Cooked black beans: Homemade black beans are my first choice since I also use the flavorful cooking liquid to add richness to the finished dish. If canned beans are your only option, use the liquid from the can and adjust the seasoning to taste. 

Cooked rice: Day-old rice is perfect here. It stays fluffy as it cooks with beans instead of becoming soft or sticky. I use either white or brown rice. 

Salsa Lizano: This is what makes the gallo pinto taste authentic. It has an unmatchable flavor, so I recommend tracking down a bottle before making this recipe. 

Fresh cilantro: I stir chopped cilantro in right at the end for freshness and color.

🔪 How To Make

Making homemade gallo pinto is quite easy, which is great since it is traditionally eaten for breakfast. This is how I achieve the most authentic flavor:

Saute the onions and peppers: I heat a large skillet over medium heat and cook the onion, red bell pepper, and a pinch of salt with a drizzle of oil or vegetable broth for 3-5 minutes.

Add beans and liquid: Next, I stir in the cooked black beans along with their cooking liquid, and let everything simmer until most of the liquid has reduced.

Mix in rice and sauce: Once the beans are ready, I gently fold in the cooked rice and salsa Lizano and stir until the rice is heated through and absorbed all the flavors.

Finish with cilantro: Then, I turn off the heat and mix in the chopped fresh cilantro.

Serve: I serve the warm gallo pinto with sliced avocado, sweet fried plantains, or a spoonful of dairy-free sour cream.

📖 Variations

I have made this gallo pinto countless times over the years, and these are a few variations my family enjoys:

Extra veggies: I stir in 1 cup of diced zucchini, chopped spinach, or finely shredded carrots after cooking the onions and peppers. I love making this version when I am catering a big family brunch. 

Pinto bean version: Instead of black beans, I use 2 cups of cooked pinto beans and their liquid for a slightly creamier texture. My boys love smashing their beans with a fork and eating them with crispy baked corn tortilla chips. 

Grain swap: For a heartier version, I replace the rice with 3 cups of cooked quinoa or farro. Since I do not have cooking liquid, I use vegetable broth instead. I love the added texture these grains contribute to the meal. 

🍽 Serving Suggestions

If this is your first time making gallo pinto, I highly recommend enjoying it in a traditional but completely plant-based way. Serve it alongside some vegan scrambled eggs, with freshly sliced avocado, and a drizzle of vegan sour cream. And if you plan on having it for lunch, it works wonderfully as the grain base in a healthy vegetarian burrito bowl.

Last weekend I made gallo pinto for breakfast, and instead of adding it to our usual vegan breakfast tacos, my kids decided to use it in breakfast wraps. They loaded the rice and beans into soft almond flour tortillas, topped it with healthy guacamole, and a generous spoonful of fresh Mexican salsa. Some of us added grated vegan cheese to the wraps, while others did not mind a messier wrap and used creamy vegan queso. 

🧊 Storing And ♨️ Reheating

Refrigeration: I let the gallo pinto cool completely before transferring it to an airtight container. It keeps well in the refrigerator for up to 5 days. 

Freezing: I portion cooled leftovers into a freezer-safe container and freeze them for up to 3 months.

Reheating: If frozen, I allow the gallo pinto to thaw in the refrigerator overnight. Then I warm leftovers in a skillet over medium heat with a splash of water or vegetable broth if the rice has dried out slightly.

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