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Flavorful Costa Rican Gallo Pinto Recipe Easy Homemade Black Bean and Rice

Costa Rican Gallo Pinto recipe - featured image
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A traditional Costa Rican dish combining black beans and rice with a fragrant sofrito base and Salsa Lizano for authentic flavor. Perfect for breakfast or dinner, quick and easy to prepare.

Ingredients

Scale
  • 1 ½ cups cooked black beans (or 1 can, drained and rinsed)
  • 1 ½ cups long-grain white rice, rinsed
  • 2 tablespoons vegetable oil (olive oil works too)
  • 1 medium white or yellow onion, finely chopped
  • 1 small red bell pepper, diced
  • 3 cloves garlic, minced
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons Salsa Lizano (or Worcestershire sauce mixed with a pinch of cumin as substitute)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 3 cups water or broth (vegetable or chicken broth preferred)

Instructions

  1. Rinse 1 ½ cups of long-grain white rice under cold water until the water runs clear to remove excess starch.
  2. In a medium saucepan, bring 3 cups of water or broth to a boil. Add the rice and a pinch of salt, stir once, then cover and reduce the heat to low.
  3. Let it simmer gently for 18 minutes without lifting the lid. Once done, remove from heat and let it rest covered for 5 minutes. Fluff with a fork.
  4. While the rice cooks, heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
  5. Add the finely chopped onion and sauté for about 3-4 minutes until translucent.
  6. Add the diced red bell pepper and minced garlic, cooking for another 2-3 minutes until fragrant but not burnt.
  7. Stir in the cooked black beans and 2 tablespoons of Salsa Lizano. Mix gently and warm through for about 3-5 minutes, keeping beans intact.
  8. Add the cooked rice to the skillet with the bean mixture. Gently fold everything together using a wooden spoon or spatula, mixing evenly without mashing the beans.
  9. Cook for another 3-4 minutes to let flavors meld and mixture heat through.
  10. Season with salt and freshly ground black pepper to taste.
  11. Stir in ¼ cup chopped fresh cilantro just before removing from heat.

Notes

Rinse rice to prevent stickiness. Stir gently to keep beans intact. Use fresh garlic for best flavor. Salsa Lizano is essential for authentic taste; substitute with Worcestershire sauce and cumin if unavailable. Cooking rice in broth adds depth. Gallo Pinto tastes better the next day after flavors meld. Leftover rice can be used with adjusted cooking times.

Nutrition

Keywords: Gallo Pinto, Costa Rican recipe, black beans and rice, breakfast recipe, easy dinner, vegan, gluten-free

Find it online: https://sweetstirring.com/flavorful-costa-rican-gallo-pinto-recipe-easy-homemade-black-bean-and-rice/