Cuisine : Gallo Pinto - Traditional Costa Rican dish - How to prepare

 

Gallo Pinto (literally meaning “spotted rooster”) is one of Costa Rica’s most iconic and beloved dishes. It’s a simple yet flavorful combination of rice and beans, often served at breakfast with eggs, plantains, sour cream (natilla), and coffee.

Although similar versions exist in neighboring Nicaragua, Costa Ricans have made Gallo Pinto their own — using local ingredients like Salsa Lizano (a tangy brown sauce unique to Costa Rica) and fresh herbs for a distinctive taste.

Beyond being a meal, Gallo Pinto represents Costa Rican culture and identity — humble, hearty, and built on community and tradition. It’s served everywhere from small village homes to five-star hotels.

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Ingredients

(Serves 3–4 people)

Base:

• 2 cups cooked white rice (preferably from the previous day)
• 1½ cups cooked black beans (with a little of the bean broth)

Vegetables & Flavorings:

• 1 small onion, finely chopped
• 1 small red bell pepper, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil or butter
• 2–3 tablespoons Salsa Lizano (or Worcestershire sauce as an alternative)
• Salt and black pepper, to taste
• A handful of fresh cilantro, chopped

Optional (for serving):

• Fried or scrambled eggs
• Fried plantains
• Natilla (Costa Rican sour cream)
• Avocado slices
• Toast or tortillas

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How to Prepare

Step 1: Prepare Rice and Beans

If using leftovers, ensure both are fully cooked. Day-old rice works best because it’s slightly dry, helping achieve the right texture. The beans should be soft but not watery — reserve a few tablespoons of the bean broth for added flavor.

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Step 2: Sauté the Vegetables

1. Heat oil or butter in a large skillet or frying pan over medium heat.
2. Add the chopped onion, red pepper, and garlic.
3. Sauté until the onion becomes translucent and fragrant (about 3–4 minutes).

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Step 3: Add the Beans

1. Stir in the cooked black beans along with 2–3 tablespoons of their broth.
2. Season with salt, pepper, and Salsa Lizano.
3. Let it simmer for about 3–5 minutes, allowing the flavors to combine.

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Step 4: Add the Rice

1. Add the cooked rice to the pan.
2. Mix gently but thoroughly to coat the rice with the bean mixture.
3. Continue cooking for another 5–7 minutes, stirring occasionally until everything is well-mixed and heated through.

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Step 5: Garnish and Serve

1. Sprinkle chopped cilantro on top just before removing from heat.
2. Serve hot with eggs, fried plantains, natilla, or avocado on the side.

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🍛 Tips & Variations

• Beans: Some families use red beans instead of black, especially in the Caribbean region.
• Salsa Lizano Substitute: If unavailable, mix Worcestershire sauce with a splash of lime juice and a touch of cumin for a similar tang.
• Make-Ahead: Gallo Pinto tastes even better the next day after the flavors meld.
• Healthier Version: Use brown rice and olive oil for a lighter twist.