Whether you serve it for breakfast with eggs or for dinner with any protein, this rice-and-bean dish is both easy to make and delicious.
I’m not sure if I’ve ever made any Costa Rican recipes, as nothing comes to mind right now. This one for gallo pinto is probably the first, but after trying it, I can honestly say it won’t be the last. I’m now on a mission to find other recipes from this cuisine to try. This national dish of Costa Rica and Nicaragua features rice and beans and is often served alongside eggs for breakfast. Costa Ricans typically use black beans, while Nicaraguans use red beans.
The name of this dish translates to “spotted rooster” due to its speckled appearance. The flavor is unlike anything I’ve ever tasted, due to the uniqueness of Salsa Lizano, a tannish-brown liquid made from carrots, cauliflower, onions, and spices like cumin and mustard. You’ll notice that, aside from some fresh garlic, cilantro, salt, and pepper, no other seasonings are used in this recipe. That’s because you get all that delicious flavor from the sauce.
I’ve found this sauce for sale at both Target and Walmart, and if your local stores don’t have it, you may be able to purchase it online. There are recipes online for making the sauce from scratch, or suggestions to use Worcestershire sauce as a substitute, but Worcestershire doesn’t come close, as it lacks the incredible smokiness that Salsa Lizano brings to the dish. Trust me on this one. To make an authentic gallo pinto, you need the right ingredients.
Unlike many other Latin American dishes, this one is not known for being spicy. It lacks the heat of many different cuisines, yet is full of fresh, robust flavor. Other than the bottle of salsa listed, you may already have all the other ingredients on hand, as you only need oil, red bell pepper, celery, onion, garlic, black beans, and rice. It’s a fairly simple dish that takes only 30 minutes to make, but it delivers big, bold flavor to accompany any protein.
A questionable origin of the dish
Because both Costa Rica and Nicaragua claim gallo pinto as their own, I started researching the dish’s history. According to a Costa Rican legend, a farmer in the 1930s was preparing dinner for a larger-than-expected party, but his one spotted rooster would not feed the entire group. He prepared this dish of rice and beans, naming it after the rooster’s speckled appearance, as a way to stretch his humble resources. However, Nicaraguans claim that their version dates back to the 17th and 18th centuries, when African-Latinos brought an early form of this dish to Nicaragua. Since black beans are used in the Costa Rican version of this dish, it’s safe to say that is what we are presenting here today.
How do I store leftovers?
Refrigerate leftover gallo pinto in an airtight container for up to 4 days. Once chilled, it can also be frozen in a freezer-safe container or zippered bag for up to 3 months. Defrost it entirely in the refrigerator before reheating. This dish should be reheated only once for food safety reasons, so reheat only the portion you expect to consume at each sitting. The best way to reheat it is in the microwave or on the stovetop, with a splash of water added, if necessary.
Serving suggestions
Many cultures enjoy dishes like gallo pinto (rice and beans) for breakfast, especially alongside eggs or plantains. It wasn’t until a few years ago that my grown daughter enjoyed eating breakfast foods in the morning. If you’ve never done anything other than use a pan for cooking eggs, learn How To Make Perfect Baked Eggs to enjoy with this dish. You can also enjoy it for dinner with Gluten-Free Enchiladas, Chicken Slow-Cooker Enchiladas, or this delicious Taco Bake.
Gallo Pinto
Ingredients
- 2 tablespoons vegetable oil
- 1 small red bell pepper chopped
- 1 celery rib finely diced
- 1 small yellow onion chopped
- 3 garlic cloves minced
- 2 cups cooked black beans with some of the liquid reserved
- 1/4 cup Costa Rican-style sauce such as Salsa Lizano (or a similar tangy sauce)
- 3 cups cooked white rice preferably day-old
- 3 tablespoons chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the chopped red bell pepper, celery, and yellow onion. Cook for about 5 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the black beans with some of their liquid and the Costa Rican-style sauce to the skillet.
- Allow it to simmer for 5 minutes so the flavors meld and the sauce thickens slightly. Gently fold in the day-old rice and cook for another 3-5 minutes until heated through.
- Stir in the chopped cilantro and season with salt and pepper to taste. Serve warm, optionally paired with scrambled or fried eggs or a side of tortillas.
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