My first experience with Gallo Pinto was while I was visiting the beautiful country of Costa Rica. This warm and savory rice and bean dish is the ultimate comfort food, often served alongside breakfast but also common to see as a side for lunch and/or dinner. It’s not uncommon to eat it with every meal!
Traditionally made with day-old rice and beans, Gallo Pinto is widely considered the national dish of Costa Rica. Its name translates to “spotted rooster,” as the appearance of the black beans against the white rice resembles just that.
During the seven weeks I spent in Costa Rica, I ate an unbelievable amount of Gallo Pinto. One afternoon, my friend, whom I was staying with, demonstrated how it’s made so I could enjoy the Costa Rican flavors once I returned home!
The special ingredient that makes it all come together is Lizano Salsa. There isn’t a substitute for it, nothing else tastes quite like it.
Tips for Success
- Use day-old refrigerated rice.
This isn’t a suggestion, it’s a requirement! Using cold, pre-cooked rice will prevent the Gallo Pinto from becoming mushy. - Lizano salsa is key.
This is the quintessential condiment of Costa Rica and it’s what gives Gallo Pinto it’s unique, savory flavors. Some say that Worcestershire sauce can be used instead but the flavors will be completely different, it’s just not the same. For me, it’s Lizano or bust.
How to Make Gallo Pinto
Step 1: (The day before) Cook 1 cup dry white rice according to package directions and refrigerate overnight. Cook 1 cup dry black beans from scratch or use two 15-oz cans black beans and also refrigerate overnight.
Step 2: When ready to make Gallo Pinto, heat a large pot on medium heat. Add 1 tsp avocado oil and sauté onions with a pinch of salt until translucent. Add optional jalapeño and red bell pepper and cook another few minutes, stirring frequently. Stir in garlic and cook about 30 seconds, until fragrant.
Step 3: Stir in 3 cups cooked rice, 3 cups cooked black beans, ¼-⅓ cup Lizano salsa (adding more if desired). Note: Homemade Lizano salsa is typically less salty than store-bought. For this reason, I personally like to add more homemade Lizano to my Gallo Pinto than I do with store-bought Lizano.
Step 4: Once mixture is fully heated stir in cilantro. Taste, and add anything more it may need.
Serve Gallo Pinto immediately and refrigerate leftovers for up to 5 days.
How to use Gallo Pinto
Many meals in Costa Rica are accompanied by gallo pinto. It’s most popular served as a side for breakfast, alongside eggs, fruit, fried plantain, and a cup of coffee. You’ll might also see it served at lunch or dinner, and sometimes even with all three meals in the same day! It’s one of those things that are so delicious that you can eat it every day and never get tired of it!
Gallo Pinto can also be used as a flavorful filling. When I have a big batch in the fridge, I also use it for:
- Tacos
- Burritos
- Tosadas
- Enchiladas
- Taco salad
Homemade Lizano
I started making my own version of “Lizano,” because fresh sauce always tastes so much better and it’s difficult to find! For this recipe you can use store bought Lizano (Mexican grocery stores will carry it) or try my easy-to-make homemade “Lizano” Salsa!
Costa Rican Gallo Pinto
Ingredients
- 3 cups cooked white rice, cooked the day before and refrigerated overnight (I cook 1 cups of dry rice)
- 3 cups cooked black beans (or two 15-oz cans) (I cook 1 cup of dry beans)
- ½ of a yellow onion, diced
- 5 Cloves Garlic, minced (optional)
- 1 Jalapeño (optional, for spice)
- ⅓-½ cup Lizano
- ½ of a red bell pepper, finely chopped
- ¼ cup Cilantro, chopped
Instructions
- Day before making Gallo Pinto: Cook rice and beans (if making beans from scratch). Refrigerate overnight.
- When ready to make Gallo Pinto: Heat a large pot on medium heat. Add 1 tsp avocado oil and sauté onions with a pinch of salt until translucent. Add optional jalapeño and red bell pepper and cook another few minutes, stirring frequently. Stir in garlic and cook about 30 seconds, until fragrant.
- Stir in 3 cups cooked rice, 3 cups cooked black beans, ¼-⅓ cup Lizano salsa (adding more if desired). Note: Homemade Lizano salsa is typically less salty than store-bought. For this reason, I personally like to add more homemade Lizano to my Gallo Pinto than I do with store-bought Lizano.
- Once mixture is fully heated stir in cilantro. Taste, and add anything more it may need.
Notes
- Gallo Pinto can be used as a taco, burrito, or tostada filling or as a side dish.
- Store in a well-sealed container for up to 5 days in the fridge or in the freezer for up to 1-2 months.
Did you enjoy this Gallo Pinto? I’d love to hear how it turned out in a comment! 🙂
