Gallo Pinto is part of the culinary heritage of Costa Rica and Nicaragua, often considered the traditional breakfast of these countries. Its name, meaning “spotted rooster,” refers to the colorful appearance of the rice and black bean mixture. This simple yet delicious dish is a cornerstone of Costa Rican food culture, served with eggs, fried plantains, and sometimes even with a salad or meat. Naturally gluten-free, Gallo Pinto is ideal for an energizing breakfast.
Ingredients
Preparation
-
Preparing the ingredients
-
If the rice and black beans are not already cooked, prepare them separately. Cook the rice until tender and drain the cooked beans, reserving some of their cooking liquid.
-
Sauté the vegetables: In a large skillet, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and diced bell pepper. Sauté for about 3 to 4 minutes, until the vegetables are tender and lightly browned.
-
Add the black beans: Stir the black beans, along with a little of their cooking liquid, into the pan. Mix well with the vegetables so the flavors blend harmoniously.
-
Stir in the rice: Add the cooked rice to the vegetables and beans, then mix gently. Let it heat for a few minutes over low heat, stirring occasionally to prevent the mixture from sticking to the pan.
-
Season with Lizano sauce : Pour the Lizano sauce over the rice and bean mixture and season with salt and pepper to taste. Stir well to ensure the sauce is evenly distributed.
-
Garnish and serve: Just before serving, sprinkle with freshly chopped coriander to add a touch of color and freshness.
-
Gallo Pinto is traditionally served with scrambled or fried eggs, fried plantains, and sometimes fresh white cheese. It's a complete and tasty breakfast that will get your day off to a great start.
Note
- Leftover rice : Using cooked rice from the day before gives the dish a better texture and prevents the rice from becoming too sticky.
- Homemade Lizano sauce : If you cannot find Lizano sauce or do not have time to make it, you can replace it with a mixture of gluten-free Worcestershire sauce, vinegar, and spices such as cumin.
