Why I Love This Recipe
- Transports me back to Costa Rica where I enjoyed this Gallo Pinto recipe daily. I knew immediately I wanted to make it regularly from home and I even chatted with TBFS followers from Costa Rica to make sure I did the recipe justice.
- Family Favorite: Gallo Pinto (meaning “spotted rooster”, in spanish, because of the speckled look of the rice) is made with basic ingredients that even the pickiest eaters will love: rice, beans, diced vegetables, and salsa lizano.
- Meal Prep: I like to make a big batch because it reheats well for a quick and easy breakfast or meal on busy days. We also love to make it into a burrito with leftover shredded meat, scrambled eggs, cheese and hot sauce folded into a tortilla.
Ingredients Needed
- Vegetables: Red Bell Pepper, Onion, Celery, and Fresh Cilantro.
- Butter and Vegetable Oil
- Black Beans
- Cooked Rice: Leftover cold rice works best. Or cook rice and pour it onto a baking tray and refrigerate or freeze it until cool.
- Salsa Lizano: Purchase from Amazon, an International Foods Market, or try this homemade version.
- Seasonings: Garlic, Chicken Bouillon and Cumin.
How to Make Gallo Pinto
Sauté Vegetables: Heat pan and oil over medium heat. Once hot, add butter, bell pepper, onion and celery and sauté for 5 minutes. Add garlic and cook 1 minute.
Combine: Add salsa lizano, drained black beans, ¼ cup bean broth from the can, chicken bouillon and cumin. Simmer for 5-8 minutes, until most of liquid evaporates.
Add Rice: Gently fold in rice. Cook on low for 10 minutes, only tossing occasionally using a spatula to scrap from the bottom of the pan and flip rice.
Taste and season with salt and pepper, if needed. Add cilantro and toss in to combine. Serve with a warm tortilla on the side, fried or scrambled eggs, or fried plantains.
Make Ahead and Freezing Instructions
To Make Ahead: Store gallo pinto the fridge for up to 5 days. To reheat, sprinkle a little water, cover and re-steam on the stove or in the microwave until warmed through.Gallo Pinto
This Gallo Pinto recipe is a Costa Rican staple made with rice, beans, diced vegetables, and seasonings. Enjoy it for breakfast with eggs, or inside a burrito with your favorite meat.
Servings 4
Prep 5 minutes mins Cook 20 minutes mins Total 25 minutes mins
- 1 Tablespoon vegetable oil
- 1 Tablespoon butter
- 1 red bell pepper , finely diced
- 1 yellow onion , finely diced
- 2 ribs celery , finely diced
- 2 cloves garlic , minced
- 2 15 oz cans black beans
- 2 teaspoons chicken bouillon paste
- ½ teaspoon ground cumin
- 3 cups cold leftover cooked white rice
- 1/3 cup salsa lizano
- 1/4 cup finely chopped cilantro
- warm corn tortillas
- Eggs—scrambled or fried
- fried plantains
Drain black beans, but reserve the bean broth from the can, and set aside.
Sauté Veggies: Heat a skillet over medium high heat. Add oil. Once hot, add butter, bell pepper, onion and celery and sauté for 5 minutes. Add garlic and cook 1 minute.
Add salsa lizano, black beans, ¼ cup bean broth from the can, chicken bouillon, and cumin. Simmer for 5-8 minutes, until most of liquid evaporates.
Add rice and gently fold in to combine. Cook on low for 10 minutes, tossing occasionally by scrapping up from the bottom of the pan and gently flipping it. Taste and season with salt and pepper, if needed. Add cilantro and toss in to combine.
Serve with a warm tortilla on the side, fried or scrambled eggs, or fried plantains.
Notes
Make Ahead Instructions: Store in the fridge for up to 5 days. To reheat, sprinkle a little water, cover and re-steam on the stove or in the microwave until warmed through.
Freezing Instructions: Place in a freezer safe bag or container and freeze for up to 3 months. Thaw completely in refrigerator before reheating.
Nutrition
Calories: 237kcal, Carbohydrates: 39g, Protein: 4g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 284mg, Potassium: 218mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1180IU, Vitamin C: 42mg, Calcium: 37mg, Iron: 1mg
