Gallo Pinto is a traditional and beloved rice and beans Costa Rican dish served with almost every meal. For breakfast, it can be served with eggs and sausage, or for lunch as part of the Casado – traditional Costa Rican lunch. It is very versatile and hearty and unbelievably easy to make.
For traditional flavor, it is important to find Salsa Lizano, available on Amazon or your local Latin market. You can always make larger quantities and freeze them for later. This recipe is for 8 servings and it takes only about 30 minutes to make.
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2 tbsp olive oil
1 medium onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
1 serrano pepper, diced – optional for a little bit of spice
2 cups cooked black beans, we like to prepare our own ahead of time, but you can use canned beans
¾ cup boiling hot water
¼ cup Salsa Lizano
3 cups of cooked rice
¼ cup chopped fresh cilantro
salt and pepper, to taste
Step 1: Heat oil in a large skillet over medium-high heat and sauté diced bell pepper, serrano (if using), and onion until onions are translucent, approximately 8-10 minutes. Add minced garlic, stir and cook for 1 minute, until fragrant.
Step 2: Add black beans, Salsa Lizano, salt and pepper, and hot water as needed. Stir to combine all ingredients and let simmer for 5 minutes, until slightly thickened, if too thick add more water.
Step 3: Add cooked rice, gently stirring to combine and cook until heated through and most of the liquid is absorbed, approximately 5 minutes.
Step 4: Stir in chopped cilantro, taste and season as needed with salt and pepper or more Salsa Lizano. You can serve Gallo Pinto with eggs, sausage, fish, poultry, meat or just eat it as is.
Step 5: Bon Appétite!
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