Gallo Pinto Costarricense (Costa Rican Spotted Rooster)

  • Total time - 25 minutes
  • Active preparation - 25 minutes
  • Preparation of beans and rice - Previous day
  • Servings: 4
  • Country: Costa Rica
A serving of Gallo Pinto, rice with black beans, generously sprinkled with fresh cilantro.

For authentic Gallo Pinto, it is crucial to use leftover (day-old) white rice that does not stick. Fresh cilantro is also used – this should not be replaced with parsley.

Traditionally, Gallo Pinto is prepared for breakfast, but it is popular as a side dish for Casado (a complete lunch plate) or any main course.

Ingredients

I. Gallo Pinto

  • 3 cups White rice (cooked, preferably day-old)
  • 1 cup Black beans (cooked, not canned)
  • 0.5 cups (amount varies) Bean broth (the liquid the beans were cooked in)
  • 3 Tbsp Salsa Lizano (or brown Worcestershire sauce + a pinch of sugar)
  • 0.5 cups Yellow or red bell pepper, finely diced
  • 0.5 cups White onion, finely diced
  • 2 cloves Garlic, minced
  • 2 Tbsp Oil (vegetable or coconut)
  • 0.25 cups Cilantro, chopped
  • 1 to taste Salt and black pepper

II. Serving (optional)

  • 1 Tbsp per serving Sour cream (Natilla)
  • 1 pc per serving Fried eggs (Volské oká)
  • 1 serving Toast or Corn tortillas

Instructions

Step 1: Preparing the Basic Ingredients

Ensure you have cooked and cooled rice and cooked black beans along with a little of their broth (juice).

In a medium skillet, heat the oil over medium heat. Add the diced onion, bell pepper, and garlic. Sauté for 5-7 minutes until the vegetables soften and become fragrant.

Step 2: Combining the Beans and Seasoning

Add the cooked black beans to the skillet with the vegetables. Add Salsa Lizano and the bean broth. Mix well.

Bring to a gentle boil and cook for 2-3 minutes until the sauce reduces slightly and coats the beans. For a darker and juicier result, add more bean broth and Lizano.

Step 3: Adding the Rice and Finishing

Add the cooked rice (day-old) to the bean mixture. Using cold rice helps prevent sticking.

Mix well until the rice is uniformly colored in the 'spotted' shade. Cook the mixture for 5-8 minutes, stirring occasionally, until it is all heated through and most of the liquid is absorbed, but the dish remains moist.

Taste and add salt, pepper, or a little more Salsa Lizano as needed.

Step 4: Serving

Remove the pan from the heat. Stir in half of the chopped cilantro.

Serve the Gallo Pinto hot, immediately after cooking, generously sprinkled with the remaining fresh cilantro. It is traditionally served with a fried egg, natilla (sour cream), and fried sweet plantains (Plátanos Maduros).