Traditionally served with breakfast alongside fried or scrambled eggs, Gallo Pinto is a hearty and delicious traditional Costa Rican dish. It’s a cinch to prepare, too!

Gallo Pinto (Costa Rican Beans and Rice)

I’ve always been interested in exploring international cuisine.

In addition to my trusty Time-Life Foods of the World cookbook series (which, I know I’ve gushed about before; it’s a vintage collection at this point, but if you have an opportunity to get your hands on a set, I highly recommend!), I’m also lucky to have friends from a variety of cultural heritages.

black beans in bowl

Most recently, a few of my friends whose families hail from Costa Rica offered to teach me how to prepare some of their favorite traditional dishes, which, in turn, I’m able to share with you (score!).

A few weeks ago, I learned to make Gallo Pinto, Costa Rican Rice and Beans. One bite, and it’s safe to say that I have a new favorite rice dish in my recipe collection. I couldn’t put my fork down!

gallo pinto ingredients

Gallo Pinto means, quite literally, “Spotted Rooster” in Spanish, characterizing the speckled appearance of the dark beans against the white rice.

It’s typically served as a part of a hearty breakfast, alongside fried or scrambled eggs, with accompaniments such as sour cream (“natilla” in Costa Rica, which is thinner than the American variety), a crispy slice of fried white cheese (“queso frito”), plantains, sliced avocado, a corn tortilla, and a strong cup of coffee.

I loved the contrast of the egg’s crispy edges and velvety yolk against the creamy, lightly-spiced rice and beans.

Plus, it’s easy to make, especially if you prep the rice and beans ahead of time. (In fact, day-old rice is preferred, as the refrigerated grains are easier to separate and combine with the beans and sauce.) What a way to start the day!

adding the rice to gallo pinto pan

While Costa Rican cuisine is full of robust, fresh flavors, the heat level (at least, in the dishes I’ve tasted) tends to be mild. If there’s one thing we’ve established on this blog it’s that I’m a total lightweight when it comes to “hot” spices, so I’m pretty much in love!

The primary seasoning in traditional Gallo Pinto is Salsa Lizano, a vegetable-based condiment used widely throughout Costa Rica. The sauce is thin-textured and easily pourable, with a golden, tan color. Tasted on its own, it’s fairly salty, with a warm, round flavor of cumin and a bit of pepper.

Adding the cilantro to gallo pinto

Many recipes suggest using Worcestershire Sauce as an alternative if Salsa Lizano is unavailable.  I can see the general parallel, but Worcestershire most definitely lacks the smokiness of Lizano. For an authentic flavor, I don’t recommend making the substitution.

gallo pinto in wooden bowl

I haven’t visited Costa Rica myself (yet!), but from what I’ve heard and read, it is an absolutely gorgeous country. The landscape is diverse (think: incredible beaches, majestic mountains, cloud forests, volcanoes), the culture rich, and, judging by my friends, the people some of the warmest in the world.

gallo pinto on plate with fried eggs

The Costa Rican people live by the mantra of “Pura Vida,” meaning “Pure Life.”  It means living peacefully, positively, and in the moment, with happiness and gratitude for the good things in your life. Pura Vida reflects a profound appreciation for the simple beauty of life itself and the people in it. What a wonderful way to live.

I wish you all “Pura Vida,” including a delicious bowl of Gallo Pinto!

4.92 from 49 votes

Gallo Pinto (Costa Rican Beans and Rice)

Traditionally served with breakfast alongside fried or scrambled eggs, Gallo Pinto is a hearty and delicious traditional Costa Rican dish. It’s a cinch to prepare, too!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 to 10 servings

Ingredients

  • 2 tablespoons light-tasting oil (vegetable, mild olive, canola)
  • 1 red bell pepper , chopped
  • 1 small yellow onion , chopped
  • 2 cloves garlic , minced
  • 2 cups cooked black beans , in 3/4 cup reserved cooking liquid*
  • 1/4 cup Salsa Lizano **
  • 3 cups cooked rice , preferably, day-old and refrigerated
  • 1/4 cup chopped fresh cilantro
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Instructions 

  • Heat oil in a large skillet over medium-high heat until shimmering. Sauté chopped bell pepper and onions until peppers are soft and onions are translucent, about 6-8 minutes. Add minced garlic and cook for 1 minute, until fragrant.
  • Add black beans, reserved cooking liquid, and Salsa Lizano, stirring to combine. Simmer for 5 minutes, until slightly thickened and little bit of the liquid is evaporated. Gently stir in cooked rice and cook until heated through and most of the liquid is absorbed, about 3-5 minutes.
  • Stir in chopped cilantro. Season to taste with additional Salsa Lizano, if desired, and serve.

Notes

*Low-sodium canned beans in their liquid can be substituted here if time is of the essence. But, if you do have the time to soak and cook beans from dried, the flavor and texture will be a big reward!
**Salsa Lizano is essential to this dish. It's available in some Latin markets, much to my pleasant surprise, in the International aisle at my local grocery store, and can be ordered online. The sauce is also offered in a light version with 25% less sodium, marked "Suave." Salsa Lizano Light can also be ordered online.
If you're watching sodium intake for a medical concern, we recommend consulting with your physician or dietician for guidance. Our nutritional calculations are provided as a courtesy through online databases and are only estimates. We cannot advise on medical matters.

Nutrition Estimate

Serving: 0.125recipe | Calories: 165kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 352mg | Potassium: 210mg | Fiber: 4g | Sugar: 2g | Vitamin A: 502IU | Vitamin C: 22mg | Calcium: 27mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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107 Comments

  1. Andrea says:

    I have been missing Costa Rica and just got a large bottle is Lizano Salsa from Amazon. I cant wait to make this for my family so they can have a taste of the most beautiful place on earth.

  2. L Heather says:

    This was easy to make. I sub’d A1 sauce with some cumin. No complaints from the table, but it doesn’t taste quite like what I had in CR. I’m sorry now that I didn’t get a small bottle of Lozano at the airport in SJO as I was coming home. The gallo pinto in CR has a subtler taste. A1 is a bit on the sweet side.

  3. Sheila says:

    I love this recipe. Vacationed in Costa Rica recently and had everyday for breakfast. I brought home Salsa Lozano. Thank you for recipe.

  4. Jeanine says:

    Amanda,

    I lived in Costa Rica three different times. The longest was for one year. You have nailed this recipe! I wouldnโ€™t change anything. I agree with the others about Salsa Lizano. This is something I still crave because it reminds me of my times there. Thank you for sharing. Pura vida!

    Jeanine

  5. Anonomyssy says:

    Just got back from Costa Rica the rice and beans there were amazing. We made sure to bring salsa linzano home with us itโ€™s so yummy! Really flavorful. Thanks for posting this.

  6. Eugene Allen Cummings says:

    I lived in Costa Rica for a total of 9 years went to school ( General Tomas Guardia) in Puerto Limon, and this Gallo Pinto is one of my favorite Costa Rican dishes the only way hong I add is Chile Paรฑameno ( Scottish bonnet pepper)

    1. Patti Diaz says:

      Oh yes! I’m about to make the recipe for three first time but the additional “zing” of a scotch bonnet pepper sounds like perfection. Thank you for the suggestion! โ™ก

  7. Sam says:

    Going to give this a go. Just came back from Costa Rica and now kicking myself for not buying Salsa Lizano as itโ€™s virtually impossible to buy at a sensible price in the UK. But hey, Pura Vida!

  8. Elizabeth L says:

    What a great find! Thanks so much for the recipe – I’m in love with Gallo Pinto (and my husband doesn’t even mind, he loves it, too!)

  9. Tom Welch says:

    Amanda, i visited Costa Rica a number of years ago and thoroughly enjoyed the Gallo Pinto with my scrambled eggs for breakfast. I happened upon this recipe a few months ago and have made it a number of times using dried beans and brown rice with Salsa Lizano and thoroughly enjoy it ( I live in Edmonton, Alberta, Canada and found the Salsa Lizano at Argyll Foods, 9844-63 Ave) .
    Thank you and Pura Vida to all

  10. Neta says:

    Delicious with a slice of fried plantain on the side.

  11. Cheryl says:

    Yes yes and yes! This is it! We just came back from a trip to Costa Rica and had this everyday.

  12. Vanessa says:

    My family is from Costa Rica and this is the closest recipe I have come across to the Gallo Pinto I know and love. While this recipe is delicious, I prefer it with less cooking liquid (if the rice gets too much liquid, it can get a bit mushy). I used 1/4c less than the recipe calls for and thought it was perfect –
    especially if you actually use Salsa Lizano. Thanks for sharing!

  13. ร“scar Salas-Leรณn says:

    You, USA citizens, are all welcome in Costa Rica. The greenest and happiest land on earth. We are ‘PURA VIDA’

  14. Lisa says:

    Hi! I have a Spanish project to make and bring Costa Rican breakfast and we’re making this as one of the dishes. Do you have any suggestions for other breakfast foods and drinks we could try?

    1. Amanda {Striped Spatula} says:

      Hi Lisa, I just sent a message to my friend from Costa Rica and will let you know what she says. :)

    2. Amanda {Striped Spatula} says:

      Hi Lisa, my friend said other traditional recipes that would be good to look up are Tortillas de Queso, Empanadas, and Tamales. Also Tres Leches, and Arroz Con Leche. Good luck with your project! I hope you and your classmates like the Gallo Pinto!

  15. The Brotha says:

    Just made the recipe. Reminded me of my vacay in CR. Amazeballs.

    1. Amanda {Striped Spatula} says:

      I’m so glad you enjoyed the recipe! Thanks for commenting.

  16. Veronica jimenex says:

    My husbands from costa rica and he makes a wonderful rice.
    1/2head of garic,onion,bell,peppers,celery,cilantro, chop ,saute, all together for 3min.add 2c. rice.salt.then cook. You can add as much veggies As you want except for garlic.
    This rice is wonderful alone or add beef sausage while rice cooks and its even better.
    Try this…youll love it.

  17. Justin Craig says:

    Just got back from Costa Rica last week and we were craving Gallo Pinto. We made this recipe this evening however we used the fast no-soak black bean recipe found on http://www.seriouseats.com/recipes/2014/09/the-lazy-cooks-black-beans-easy-recipe.html. This recipe came out amazing and wouldn’t be the same without the Salsa Lizano. Highly recommended and satisfied our craving! Now if only we could get the Costa Rican sunsets back we would be in paradise!

  18. Minvt says:

    Just like I was back in Nicaragua! So good!