Entree: Costa Rica – National Cuisine – Gallo Pinto (Costa Rican seasoned rice and black beans stir-fry commonly served for breakfast or any meal)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) vegetable oil
- 1 small white onion, finely chopped, about 4 oz (115 g)
- 1 medium red bell pepper, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 3 cups (600 g) cooked long-grain white rice, cooled
- 1 1/2 cups (360 g) cooked black beans with 2 to 3 tbsp (30–45 ml) reserved bean liquid
- 2 tbsp (30 ml) Salsa Lizano
- 1/4 cup (15 g) chopped fresh cilantro
- 2 green onions, thinly sliced, about 2 oz (55 g)
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- Optional to serve: 4 large eggs, fried, approx. 1 3/4 oz (50 g) each
- Optional to serve: 2 ripe plantains, sliced and fried, about 1 lb (450 g) total

Show original ingredient measurements

- 2 tbsp (30 ml) vegetable oil
- 1 small white onion, finely chopped, about 4 oz (115 g)
- 1 medium red bell pepper, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, minced (about 6 g)
- 3 cups (600 g) cooked long-grain white rice, cooled
- 1 1/2 cups (360 g) cooked black beans with 2 to 3 tbsp (30–45 ml) reserved bean liquid
- 2 tbsp (30 ml) Salsa Lizano
- 1/4 cup (15 g) chopped fresh cilantro
- 2 green onions, thinly sliced, about 2 oz (55 g)
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- Optional to serve: 4 large eggs, fried, approx. 50 g each
- Optional to serve: 2 ripe plantains, sliced and fried, about 1 lb (450 g) total

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat 2 tablespoons (30 ml) vegetable oil in a large skillet over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 5–7 minutes. Add the garlic and cook 30 seconds until fragrant.
2. Stir in the black beans and 2 tablespoons (30 ml) of the reserved bean liquid; mash a few beans against the pan to create a saucy base. Cook 2–3 minutes to warm through.
3. Add the cooked rice and Salsa Lizano. Use a spatula to fold and break up any clumps, distributing beans and seasoning evenly. Fry, stirring occasionally, until rice is heated through and some grains begin to crisp, about 6–8 minutes.
4. Stir in the chopped cilantro and sliced green onions. Taste and adjust salt and pepper. If needed, add another tablespoon of Salsa Lizano or a splash of the reserved bean liquid to loosen.
5. Serve hot, traditionally accompanied by fried eggs and plantains if desired.

1. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 5–7 minutes. Add the garlic and cook 30 seconds until fragrant.
2. Stir in the black beans and 2 tablespoons of the reserved bean liquid; mash a few beans against the pan to create a saucy base. Cook 2–3 minutes to warm through.
3. Add the cooked rice and Salsa Lizano. Use a spatula to fold and break up any clumps, distributing beans and seasoning evenly. Fry, stirring occasionally, until rice is heated through and some grains begin to crisp, about 6–8 minutes.
4. Stir in the chopped cilantro and sliced green onions. Taste and adjust salt and pepper. If needed, add another tablespoon of Salsa Lizano or a splash of the reserved bean liquid to loosen.
5. Serve hot, traditionally accompanied by fried eggs and plantains if desired.