Gallo Pinto
Gallo Pinto is a beloved Central American dish, especially popular in Costa Rica and Nicaragua. This hearty combination of rice and beans is often enjoyed for breakfast, lunch, or dinner, and is known for its rich flavor and cultural significance.
Ingredients
Main Ingredients
- 2 cups cooked white rice preferably day-old
- 1.5 cups cooked black or red beans canned or home-cooked
- 1 medium onion chopped
- 1 small bell pepper diced; red or green
- 2 cloves garlic minced; optional
- 2 tablespoons vegetable oil for sautéing
- 2 tablespoons Lizano sauce optional; adds tangy flavor
- 1 handful fresh cilantro chopped
- salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and sauté until the vegetables are soft and translucent, about 5 minutes. If using garlic, add it and cook for an additional minute.
- Add the cooked beans to the skillet, along with any reserved bean liquid if desired. Stir in the Lizano sauce, if using, and cook for 2-3 minutes to combine flavors.
- Gently fold in the cooked rice, mixing thoroughly to combine with the beans and vegetables. Cook for another 5 minutes, allowing the flavors to meld and the dish to heat through.
- Stir in the chopped fresh cilantro, and season with salt and pepper to taste. Serve hot, optionally accompanied by fried eggs, tortillas, or plantains.
Notes
For best results, use day-old rice to prevent the dish from becoming mushy. Lizano sauce adds a distinctive tangy flavor typical of Costa Rican Gallo Pinto, but Worcestershire sauce can be used as a substitute if unavailable.