Costa Rica
Plant-Based Costa Rican Gallo Pinto
Chef-tested recipe
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 savoury flavour, 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.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 20 mins
- Cook Time
- 25 mins
- Total Time
- 45 mins
- Cuisine
- Costa Rican
- Course
- Main dishes
- Cooking Method
- Sofrito cooking, bean-broth reduction, and rice tossing
- Difficulty
- Intermediate
- Best Served With
- Best served with ripe fried plantain, avocado, warm corn tortillas, fresh fruit, tomato salsa, and Costa Rican coffee.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Broad heavy frying panpaid link
- Wooden spoonpaid link
- Medium frying panpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
Ingredients
For the gallo pinto
- Cooked long-grain white rice, chilled overnightpaid link: 1300 g
- Cooked black beans, drainedpaid link: 950 g
- Reserved black-bean cooking liquidpaid link: 400 ml
- Neutral vegetable oilpaid link: 65 ml
- Yellow onion, finely diced: 250 g
- Red sweet pepper, finely diced: 280 g
- Garlic, finely chopped: 25 g
- Verified plant-based Salsa Lizano: 140 ml
- Ground cumin: 3 g
- Fine sea saltpaid link: 8 g
- Freshly ground black pepper: 3 g
- Fresh coriander, roughly chopped: 90 g
For serving
- Ripe plantains, pan-fried: 900 g
- Avocados, sliced: 600 g
- Corn tortillas, warmed: 12 whole
- Fresh tropical fruit: 700 g
Preparation Overview
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.
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 colours 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.
Beginner Technique Notes
Cold day-old rice stays separate and absorbs bean flavour without turning soft.
Bean cooking liquid gives colour 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 colour and aroma.
Tips and Variations
Red beans are more associated with some neighbouring 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.
Serving Ideas
- 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.
Nutritional Value
Allergen Notes
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.
Frequently Asked 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 savoury-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.