Gallo Pinto

Name: Gallo Pinto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Costa Rican
Ingredients: 400 g cooked black beans, drained, liquid reserved; 500 g cooked white rice, cold and day-old; 0.5 piece white onion, diced; 0.5 piece red bell pepper, diced; 2 clove garlic; cilantro, chopped (a handful); 2 tbsp Salsa Lizano (or a mild vegetable-based steak sauce); 30 ml oil; salt (to taste)

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Costa Rica's everyday breakfast of rice and black beans fried together with onion, bell pepper and cilantro, brightened with a dash of Salsa Lizano — eaten every morning from San José to the coast.

Servings4 SERVINGS

Ingredients

0 of 9 gathered · scaled for 4

cooked black beans, drained, liquid reserved400gcooked white rice, cold and day-old500gwhite onion, diced1smallred bell pepper, diced1smallgarlic2cilantro, chopped · a handfultotasteSalsa Lizano (or a mild vegetable-based steak sauce)2tbspoil30mlsalt · to tastetotaste

Method

Sauté the vegetables

Sauté the onion, bell pepper and garlic in oil until softened.

5 min

Warm the beans

Add the black beans with a splash of their reserved liquid and warm through.

3 min

Fry in the rice

Add the cold rice, breaking up any clumps, and fry, stirring, until it takes on a light brown-pink color from the beans.

Day-old rice fries drier and holds together better than fresh; Salsa Lizano is the traditional seasoning here.

7 min

Finish

Stir in the cilantro and Salsa Lizano and season with salt.

vegangluten-freeunder-30-minbudgetbreakfastlentils-and-beans

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Gallo Pinto

4 steps · 3 timers · 4 servings