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!
3cupscooked rice, preferably, day-old and refrigerated
¼cupchopped 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
*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.