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 general parallel, but Worcestershire most definitely lacks the smokiness of Lizano. For an authentic flavor, I don’t recommend making the substitution.
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*
- ¼ cup Salsa Lizano **
- 3 cups cooked rice , preferably, day-old and refrigerated
- ¼ 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, about 3-5 minutes.
- Stir in chopped cilantro. Season to taste with additional Salsa Lizano, if desired, and serve.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
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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Beautiful recipe! I just got home from Costa Rica and I was craving their traditional gallo pinto and found this recipe. This hit the spot! So yummy and easy to make. Thank you for the recipe! Pura Vida!
My family has fallen in love with Costa Rica, and especially with the food there. I tried a couple of gallo pinto recipes after we returned but this one is the real deal. My wife and daughter have now been spoiled – when we go back (or have rice and beans elsewhere) I inevitably hear “Yeah, yours is still better.” I DO add a bit of MSG, overdo the garlic, and make it with a (probably inappropriate) basmati rice….but it’s still Pura Vida for us :)
We have been to Costa Rica and we just tested this recipe. It’s the closest we can get to eating this dish in Costa Rica(Pura Vida). Lizano sauce makes the difference.
Made this recipe for an “Around the World” elective when we studied Costa Rica. At the end of the class, when asked which dish was their favorite, this Gallo Pinto won by a landslide!
Now I make it at home regularly, using your black bean recipe as well!
We’ve not been to Costa Rica, but found this recipe, ordered the sauce from Amazon and finally made the dish last weekend. We loved it! My husband asked for it again this week! I’d say it is a BIG hit. Making rice now so that it will be ready for preparation tomorrow! Thanks for sharing!
Made with a Salsa Lizano substitute and then with the real thing after an Amazon order. No comparison so don’t make it unless you have the real thing. Haven’t been to CR since 2004 and was instantly taken back there – great recipe, thank you 🤩
I made this and it is exactly what I’ve enjoyed on my trips to Costa Rica. The Lizano salsa is critical and available from Amazon. I had cooked a big pot of black beans and I was looking for what else I might use them in: Gallo Pinto came up. Having the bean liquid really made a difference. Thanks for sharing!
We went to Costa Rica on a 21 day vacation that covered most of the country. It was amazing, friendly, interesting and so beautiful. We fell in love with Gallo Ponto and thanks to this recipe we can relive our lazy morning brunch with this dish whisking us back there!!!
Thanks for posting this xx
This is it, folks. With good black beans, this recipe finally captured what I feel/felt about Gallo Pinto. Don’t let it stay too wet, DO add optional flavourings as required (I like cumin and bird’s eye chilis).
Great, simple recipe. The Salsa Lizano makes the dish. Make sure you have it!
I am cooking meals from all the countries in order. I use the online food community a lot in finding dishes to cook and sourcing ingredients. This is a great example for Costa Rica. Recipe is clear and well explained. Thank you for the email option too.
This is such an amazing recipe!! I made it last night and it took me right back to the first time I visited Costa Rica in 2016. Will be making this more often. Thank you!!
Me as a costarican i think its very good
I just made this and woooooow, tasted just like when I had it in Costa Rica.
I didn’t have the right salsa, though. I used Trader Joe’s Taco sauce and Herdez Avocado salsa and it turned out delicious. Also, I’d recommend pairing this with a squeaky cheese (like in Costa Rica), maybe haloumi. I had some blue cheese lying around and it went great. I’m gonna eat this for many many days!
very gud