Costa Rican Gallo Pinto
Costa Rica’s national cuisine, Gallo Pinto, is a flavorful rice and bean dish that can be served alongside breakfast, lunch, or dinner!
Servings: 6 servings
Ingredients
- 2½ cups Cooked white rice cooked the day before and refrigerated overnight (Cook about 1 ¼ 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)
- ⅓-½ cup Lizano more to taste
- 1 Red Bell Pepper finely chopped
- ¼ 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.