Chilled rice and black beans tossed with onion, sweet pepper, garlic, bean broth, Salsa Lizano, and fresh coriander
Gallo pinto is Costa Rica’s everyday rice-and-bean dish, often prepared from leftovers so the grains remain separate and the beans have time to season the rice. Onion, sweet pepper, garlic, bean broth, and Salsa Lizano build the characteristic savory flavor, while fresh coriander is folded in at the end. Eggs, cheese, and sour cream are common breakfast accompaniments, but they are not part of the rice-and-bean mixture itself. Plantain, avocado, tortillas, and fresh fruit make a complete plant-based plate.
- Prep
- 20 mins
- Cook
- 25 mins
- Total
- 45 mins
- Serves
- 6
- Difficulty
- Intermediate
- Cuisine
- Costa Rican
The recipe
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Before you start
Cook rice and beans one day ahead when possible, chilling them separately. Reserve dark bean broth. Dice onion and sweet pepper evenly and chop coriander just before cooking. Verify the packaged Salsa Lizano ingredient label for the dietary needs of the guests.
Ingredients
For the gallo pinto
For serving
Quantities change with servings; cooking times stay the same.
Equipment
- Broad heavy frying pan paid link
- Wooden spoon paid link
- Medium frying pan paid link
- Chef’s knife paid link
- Cutting board paid link
- Digital kitchen scale paid link
Method
Loosen the rice. Break chilled rice apart gently with damp fingers so no large compressed lumps remain.
Start the sofrito. Heat vegetable oil in a broad frying pan and cook onion and sweet pepper for 6 to 8 minutes until softened.
Add garlic and cumin. Stir for 30 seconds until fragrant without browning the garlic.
Season the beans. Add black beans, 250 ml bean liquid, Salsa Lizano, salt, and pepper, then simmer for 5 minutes.
Add the rice. Fold chilled rice into the beans in several additions so it colors evenly without breaking the grains.
Reduce gently. Cook for 5 to 7 minutes, turning from the bottom, until most liquid is absorbed but the mixture remains moist.
Add coriander. Fold in two-thirds of the chopped coriander and taste for Salsa Lizano and salt.
Prepare the accompaniments. Pan-fry plantains, warm corn tortillas, and slice avocado and fruit.
Serve. Spoon gallo pinto onto warm plates, finish with coriander, and add the plant-based accompaniments.
Chef’s notes
Cold day-old rice stays separate and absorbs bean flavor without turning soft.
Bean cooking liquid gives color and body; plain water produces a paler result.
Fold the rice rather than pressing it with the spoon.
Salsa Lizano is concentrated, so adjust it after the rice has absorbed the first amount.
Add fresh coriander near the end to keep its color and aroma.
Tips and variations
Red beans are more associated with some neighboring and regional preparations; black beans are common in Costa Rican gallo pinto.
Use leftover brown rice for a household variation, understanding that the texture changes.
Offer hot sauce separately rather than making the whole pan spicy.
Plantain, avocado, tortillas, and fruit replace no ingredient in the gallo pinto; they are traditional-style accompaniments.
If the mixture becomes dry, add bean broth one spoon at a time.
Serve with
Use a broad breakfast plate and keep the mottled black-bean-and-rice texture visible. Arrange plantain, avocado, tortillas, and fruit in separate sections.
Storage
Refrigerate for up to 4 days and reheat to at least 74°C with a spoonful of bean liquid. Store avocado, fruit, and tortillas separately. Freeze the gallo pinto for up to 1 month.
Nutrition per serving (estimated)
- 850 kcal
- Calories
- 22 g
- Protein
- 137 g
- Carbohydrates
- 26 g
- Fat
- 23 g
- Fibre
Allergens
Check Salsa Lizano for gluten, soy, celery, and other formula-specific allergens. Corn tortillas and packaged beans may have cross-contact warnings. No major allergen is otherwise intentionally included.
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Questions
Why use day-old rice?
Chilled rice is firmer and absorbs bean broth while keeping distinct grains.
Is Salsa Lizano necessary?
It is strongly associated with Costa Rican gallo pinto and gives the familiar savory-sweet seasoning.
Can canned beans be used?
Yes. Reserve their liquid only if it tastes clean and is not excessively salty, otherwise use homemade bean broth.
Are eggs part of gallo pinto?
They are a common accompaniment, not part of the rice-and-bean mixture, and are omitted here.
Can it be made ahead?
Yes. Cool it quickly, refrigerate, and reheat with a little bean liquid.
