Gallo Pinto Recipe (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.
Servings: 4
Calories: 254kcal
Ingredients
- ½ cup chopped yellow onion
- ½ cup chopped red pepper
- ½ teaspoon sea salt , optional (will depend on black bean salt content and how much Salsa Lizano you use)
- Drizzle of oil or broth to saute
- 2 cups homemade black beans juices , ½ recipe my homemade black beans (see note)
- 3 cups cooked rice , al dente so it doesn’t get too mushy
- 2 - 4 tablespoons Salsa Lizano , start with 2 and taste to adjust (see note)
- ¼ - ½ cup cilantro , adjust to your liking
To serve (optional):
- Eggs , my vegan egg recipes work great
- Corn tortillas
- Sour cream
Instructions
- Saute the onion, pepper and salt in a pan over medium heat with oil or broth until they soften (about 3-5 minutes).
- Add beans with juices. Cook until almost all the juice is gone.
- Add the rice and Salsa Lizano. Stir it and let it dry up.
- Turn off the heat and mix in the cilantro.
- Serve with eggs, other sides/toppings or plain!
Notes
- My #1 Secret Tip for this gallo pinto recipe is to always use day-old rice. I have tried it with freshly cooked rice, and there was far too much moisture, which made the finished dish soft instead of light and fluffy. Chilled rice keeps each grain separate and absorbs the flavorful bean broth much better.
- Save bean broth: Whenever I make homemade black beans, I save plenty of the cooking liquid, and it is one of the biggest reasons this gallo pinto tastes so much richer than versions made with canned beans.
- Start small: I begin with 2 tablespoons of Salsa Lizano, taste the finished dish, and add more if needed.
- Stir gently: Once the rice goes into the pan, I fold everything together instead of stirring vigorously. This keeps the rice fluffy instead of breaking the grains apart.
- Wide skillet: I use a wide skillet so extra moisture evaporates quickly. This helps the rice stay light instead of steaming in too much liquid.
Nutrition
Calories: 254kcal | Carbohydrates: 52g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 441mg | Potassium: 380mg | Fiber: 7g | Sugar: 3g | Vitamin A: 654IU | Vitamin C: 28mg | Calcium: 49mg | Iron: 2mg