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!
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.
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 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!
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.
Many recipes suggest using Worcestershire Sauce as an alternative if Salsa Lizano is unavailable. I can see the parallel, but Worcestershire most definitely lacks the smokiness of Lizano. If making the substitution, I would add a bit of cumin to the rice for a more traditional flavor (more on this in the recipe notes below).
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.
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!
Gallo Pinto (Costa Rican Beans and Rice)
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
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, but not dry, about 3-5 minutes. Stir in chopped cilantro. Season to taste with additional Salsa Lizano (we added about a tablespoon extra).
Recipe 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.
If you're absolutely unable to locate Salsa Lizano, you can make this recipe with Worcestershire Sauce, but the flavor will not be traditional. If using Worcestershire Sauce, add ground cumin to the rice to bring some of the smokiness of the Lizano to the dish (start with 1/2 teaspoon and increase, to taste, from there).
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.
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.
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.
Jeanine says
Amanda,
I lived in Costa Rica three different times. The longest was for one year. You have nailed this recipe! I wouldn’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
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 it’s so yummy! Really flavorful. Thanks for posting this.
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 Pañameno ( Scottish bonnet pepper)
Sam says
Going to give this a go. Just came back from Costa Rica and now kicking myself for not buying Salsa Lizano as it’s virtually impossible to buy at a sensible price in the UK. But hey, Pura Vida!
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!)
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
Neta says
Delicious with a slice of fried plantain on the side.
Cheryl says
Yes yes and yes! This is it! We just came back from a trip to Costa Rica and had this everyday.
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!
Óscar Salas-León says
You, USA citizens, are all welcome in Costa Rica. The greenest and happiest land on earth. We are ‘PURA VIDA’
Frank Guillen says
Also in Costa Rican Store
https://www.costaricanstore.com/product-category/costa-rica-food-club/sauces-costa-rica/lizano-sauce/
Frank Guillen says
Hello Lisa and everyone, the Salsa Lizano can be purchased on Ebay, Amazon or Ticoshoping (http://www.ticoshopping.com/Lizano-salsa?gclid=EAIaIQobChMI6tyJgOjS1wIVHoGzCh1LUwM9EAAYASAAEgKkT_D_BwE), the Gallo Pinto can also be made with red beans, its texture is a little different but the same taste.
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?
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. :)
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!
The Brotha says
Just made the recipe. Reminded me of my vacay in CR. Amazeballs.
Amanda {Striped Spatula} says
I’m so glad you enjoyed the recipe! Thanks for commenting.
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.
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!
Minvt says
Just like I was back in Nicaragua! So good!