Description
Costa Rica’s national cuisine, Gallo Pinto, is a flavorful rice and bean dish that can be served alongside breakfast, lunch, or dinner!
Ingredients
Units
Scale
- 2 1/2 cups Cooked white rice, cooked the day before and refrigerated overnight (Cook about 1 1/4 cups dry rice)
- 3 cups Cooked black beans or 2 (15 oz) cans (drained and rinsed)
- 1 Small Yellow Onion, diced
- 5 Cloves Garlic, minced
- 1 Jalapeño (omit half or all seeds depending on spice level)
- 1 tsp Ginger, grated (optional)
- 1/3–1/2 cup Lizano (more to taste)
- 1 Red Bell Pepper, finely chopped
- 1/4 cup Cilantro, chopped
Instructions
- In a large pot, sauté onions and jalapeño in a splash of water or oil until onion is translucent.
- Add in garlic and ginger and cook about 30 seconds, stirring frequently.
- Stir in cooked rice, cooked beans, and Lizano salsa.
- When mixture is fully heated, turn off heat and stir in red pepper and cilantro. Add anything more to taste!
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 6 days in the fridge or in the freezer for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: dinner
- Method: stovetop
- Cuisine: Costa Rican