Gallo pinto is a traditional Costa Rican dish of black beans and rice. The literal translation of gallo pinto is ‘painted rooster’, and the reason is because the rice and beans mixed together (somehow) looks like a painted rooster. But no worries, there were no roosters harmed in the making of our dish. In my last post, I shared my recipes for both black beans and rice, and this is a way to combine them with a few additional ingredients to make a super delicious dish. The secret to this recipe is Lizano Salsa. If you cannot find Lizano locally, you can purchase it on amazon or elsewhere online. You will not be disappointed.
To make gallo pinto, you will need the following:
- 2 – 4 tbsp canola oil
- 1/2 onion (diced or chopped)
- 3 tbsp minced garlic (fresh or from jar)
- 1/2 red pepper, chopped
- 3 cups cooked black beans (with liquid)
- 4 cups cooked rice
- 1/8 cup of Lizano Salsa (more or less depending on taste)
- chopped cilantro for garnish
1. Heat oil in pan and saute onions, garlic, and red pepper until soft.
2. Add black beans and cook on medium/high heat for 10 minutes. Make sure there is sufficient liquid in beans (either from the juice they were cooked in or you can add vegetable broth if they need it).
3. Add in Lizano Salsa and mix well.
4. Add in rice and mix well. Once heated through, turn off burner and remove from heat. Serve and garnish with cilantro.
Gallo Pinto is traditionally served for breakfast, but I like to eat mine any time of the day!