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    Home » Central America » Costa Rica » Gallo Pinto

    Gallo Pinto

    Published on Nov 1, 2022 Modified: Oct 23, 2020 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

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    Gallo Pinto is a flavorful but simple rice and bean dish traditionally served in Costa Rica alongside eggs, tortillas, and strong coffee at breakfast time. It’s a great way to use up leftover beans and rice and the unique flavors could be enjoyed any time of day! 

    Plate of fried eggs and Gallo Pinto.

    “Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”

    Costa Rica is known for their saying “pura vida” which means “pure life.” This saying refers to being in the moment and celebrating the wonderful life you have and the beauty all around. One of the best ways to celebrate life is with good food. and Costa Rican cuisine is full of flavorful recipes. 

    Even at breakfast, the dishes are full of spices and fresh flavors. That leads us to Gallo Pinto.

    Just about every part of the world seems to have a similar dish made with rice and beans (like red beans and rice from Belize or Pigeon Peas and Rice from the Bahamas). That’s probably because there is nothing more filling and comforting than rice and beans. This Costa Rican rice dish serves as a popular breakfast, meant to fill stomachs before a day of working (sometimes in the fields, tending to the coffee the country is known for). 

    It’s easy to throw this Gallo Pinto Recipe together with pantry staples. The base is just white rice with black beans, and it’s best to use leftover rice that was cooked the night before. Chopped onion and chopped red pepper give some extra flavor.

    What really makes this traditional Costa Rican dish special, however, is the special seasoning, Salsa Lizano. Lizano sauce is a golden or tan colored vegetable-based sauce that tastes both salty and sweet with a hint of cumin. If the word “salsa” is throwing you off, there’s no need to worry, this dish is not spicy.

    Serve this dish with a fried egg, sour cream, avocado, plantains, tortillas and maybe a spoonful of pico de gallo and you’ve got a breakfast that will keep you satisfied until lunch!

    Recipe Origins

    Directly translated into English, Gallo Pinto means “Spotted Rooster”. Nobody truly knows why this is, but some speculate that the dish gets its name from its appearance. The rice mixed with the beans gives a “speckled” appearance that some would liken to the feathers of a spotted rooster!

    Gallo Pinto is the national dish of Costa Rica; it can be enjoyed as an easy breakfast or as a side dish to be eaten throughout the day. Gallo Pinto is most commonly made using the rice and beans leftover from dinner the night before. In the morning, Costa Ricans will simply throw the ingredients in a pan and serve it alongside eggs for a complete breakfast!

    Costa Ricans claim that the origin of Gallo Pinto dates back to the 1930s when a farmer was preparing to host a dinner party. The farmer soon discovered that his dinner party was going to be much larger than expected and realized that the one spotted rooster he had fattened for the event would not be enough to feed all of his guests.

    In a hurry, he threw together a large pot of rice and black beans to make the meal feed as many people as possible. Those that did not receive the poultry on their plate instead got a heaping pile of rice and beans, which they joked was their version of the “Gallo Pinto”.

    Gallo Pinto is also the national dish of Nicaragua, though in that country it is made with red beans instead of black beans. 

    Why Make This Recipe?

    1. “Travel” to Costa Rica: Gallo Pinto is the national dish of Costa Rica, and can be found all around the country! If you’ve ever wanted to visit Costa Rica but don’t have the chance to do so, you can make Gallo Pinto from your kitchen at home! This delicious rice dish will “transport” you to Costa Rica in no time and makes enough to feed the whole family!
    2. Use up Leftovers: Gallo Pinto in Costa Rica is typically made with leftover beans and cooked rice from dinner the night before! If you’ve had a delicious taco night or made rice bowls recently and aren’t sure what to do with your leftover rice and beans, this hearty dish is the right move for you! 
    3. A Unique Breakfast: I’m not sure about you, but where I grew up, breakfast was typically cereal, toast, or maybe pancakes on a special day! Rice and beans were typically reserved for dinner in my childhood, so it was unique to have rice and beans topped with eggs in this breakfast recipe! It’s a dish I wouldn’t normally have tried, but I am so glad it’s in my breakfast repertoire now!

    What Ingredients are In This Recipe? 

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    Ingredients shown to prepare Gallo Pinto.
    1. Salsa Lizano: Lizano is a Costa Rican condiment invented in the 1920s and is made with vegetables, spices, pepper, mustard, turmeric, sugar, and cornstarch. It is a very common ingredient in many Costa Rican dishes and it’s the special sauce that makes this meal so delicious! You can order a bottle of salsa Lizano online if you can’t find it in the grocery store. In a pinch, you can substitute Worcestershire sauce. 
    2. Black Beans: I used a can of black beans for this recipe. It is important to make sure that you reserve the juice in the can of black beans as it provides quite a bit of flavor (and color) to the dish! If you want to use leftover black beans, you can do that as well! Alternatively, you can use dried black beans that you soak and boil but this step takes a significant amount of time. If you choose to do this, reserve a bit of the black bean juice as well. If you do not have black beans on hand, pinto beans or red kidney beans would make an OK substitution.
    3. Bell Peppers: It is customary to only use red bell peppers in Gallo Pinto. While you can use any colors you have on hand, red is the traditional choice. 
    4. White Rice: Any white rice is fine for this recipe but a long grain white rice will be best as it tends to be less sticky. You want your individual grains to separate and not turn mushy. It’s best to use day-old rice that was cooked the night before and has cooled in the refrigerator to prevent it overcooking. 
    5. Onion: A sweet or yellow onion is preferable but a red or white will work just as well.

    Tools

    1. Large Skillet: This is an easy, one-pot recipe. It’s a great dish to cook up to bring a ton of flavor without a ton of dishes.

    How to Make This Recipe

    Step 1: Cook the Rice (Or Get Leftover Rice)

    Bowl of white rice that was prepared in the instant pot.

    Use the package instructions to cook the rice. You can also cook your rice in the pressure cooker if you’d like!

    I like making this dish with leftover white rice, as it saves quite a bit of time! I would recommend making this dish when you have some white rice left over from the day before.

    Step 2: Cook the Vegetables

    Veggies being softened in a frying pan for Gallo Pinto.
    Chopped veggies being added to a frying pan.

    Drain the beans, but reserve the liquid from the can in a small bowl.

    Add the oil to a large pan and heat it over medium high heat.

    Add the onion, red pepper, cilantro, and salt and heat until the vegetables begin to soften, about 5 minutes.

    Add the Lizano.

    Step 3: Add Rice and Seasonings

    Leftover white rice added to the top of black beans and sauteed veggies in a frying pan.
    Rice combined with black beans and sauteed veggies.

    Add the beans into the pan and stir until heated.

    Add the rice, and stir with the beans.

    Pour in the reserved bean liquid from the canned beans. Stir until everything is heated through.

    Serve with a fried egg for a delicious breakfast. Enjoy!

    Expert Tips

    Plate of 2 fried eggs with a scoop of Gallo Pinto on it.
    • If you don’t want to purchase Lizano, you can use Worcestershire sauce and a little cumin as an easily accessible replacement! It’s a reasonable substitution but once you try it with Lizano, you will not regret purchasing the bottle.
    • Make this recipe when you have leftover beans and rice from dinner the night before. It is absolutely delicious when topped with a fried egg, and creates a fantastic sauce to coat the beans and rice. 
    • If you want to make your recipe a little spicier, feel free to add any other types of chili peppers into the pan along with the bell peppers. A good choice to add some heat could be serrano peppers or jalapeño peppers. This is not traditional, but is delicious for those that have a spicier palate. 

    Recipe FAQs

    Close up of a serving of Gallo Pinto on a plate with eggs.
    Why is Gallo Pinto Called Gallo Pinto?

    Directly translated, Gallo Pinto means “Spotted Rooster” in English. Nobody truly knows how the dish got its name. However, some speculate that that dish received its name because of its appearance. 

    The rice with the beans gives a “speckled” appearance that some would liken to the feathers of a spotted rooster! 

    How to Eat Gallo Pinto? How Often is it Eaten? 

    In Costa Rica, Gallo Pinto is most commonly made from the rice and beans from dinner the night before. Costa Ricans often throw the ingredients in a pan in the morning, and serve it alongside eggs for a complete breakfast. 

    Though Costa Ricans most commonly eat this dish for breakfast, they also eat it during other times of day as well. Gallo Pinto can also be enjoyed for lunch or dinner! Feel free to serve it with meat or vegetables for a balanced meal. I might recommend this Rum-Soaked Pork Tenderloin from Belize as a good choice! 

    Is This Rice and Beans Recipe Vegetarian? 

    If you’re a vegetarian and want to enjoy this famous dish from Costa Rica, you are in luck! This dish is 100% vegetarian (and vegan) friendly!

    The main ingredients in this dish are rice, beans, peppers, and seasonings, which means that this can be enjoyed by almost anybody with dietary restrictions (gluten free, dairy free, meat free, etc).

    Is Gallo Pinto Spicy?

    If you get nervous trying Latin American foods because you are not a fan of spice, you don’t have to be afraid of this recipe. It has spices that add flavor, but not spice. If you like a little more spice, you can add peppers to the dish or just keep some hot sauce handy!

    Can I Make this Recipe Ahead of Time? 

    Yes absolutely! We love making this dish ahead of time and serving it as leftovers for breakfast though the whole week. Simply store it in an airtight container and heat up in the microwave when prepared to eat. 

    It will stay good in the fridge for about 5 days. 

    Did you like this Gallo Pinto Recipe? If so, make sure to check out these other recipes I picked out just for you: 

    • Red Beans and Plantains from Burundi
    • Instant Pot Cuban Black Beans
    • Mango with Sticky Rice from Brunei
    • Arroz con Leche

    If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

    And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

    Gallo Pinto

    Gallo Pinto is a flavorful but simple rice and bean dish traditionally served in Costa Rica alongside eggs, tortillas, and strong coffee at breakfast time. It’s a great way to use up leftover beans and rice and the unique flavors could be enjoyed any time of day!
    5 from 4 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Costa Rican
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 6
    Calories: 165kcal
    Author: The Foreign Fork

    Equipment

    • Large Skillet

    Ingredients

    • 1 15 oz black beans, drained, not rinsed
    • 2 tbsp olive oil
    • ½ medium yellow onion, very finely diced
    • ½ red pepper, very finely diced
    • 2 tbsp cilantro, finely chopped
    • ½ tsp salt
    • 2 tbsp Lizano, can substitute Worcestershire Sauce if necessary
    • 3 cups cooked leftover white rice, (about 1 ½ cups uncooked rice prepared according to package instructions if preparing the day of)
    • ¼ cup Reserved black bean juice

    Instructions

    • Drain 1 can of beans, but reserve the liquid from the can in a small bowl.
    • Add 2 tbsp oil to a large pan and heat it over medium high heat.
    • Add the ½ onion, ½ red pepper, 2 tbsp cilantro, and ½ tsp salt and heat until the vegetables begin to soften, about 5 minutes.
    • Add 2 tbsp Lizano.
    • Add the beans into the pan and stir until heated.
    • Add the 3 cups rice, and stir with the beans.
    • Pour in the reserved bean liquid from the canned beans. Stir until everything is heated through.
    • Serve with a fried egg for a delicious breakfast. Enjoy!

    Notes

    Copyright The Foreign Fork. For personal use or educational use only.
    • Salsa Lizano: Lizano is a Costa Rican condiment invented in the 1920s and is made with vegetables, spices, pepper, mustard, turmeric, sugar, and cornstarch. It is a very common ingredient in many Costa Rican dishes and it’s the special sauce that makes this meal so delicious! You can order a bottle of salsa Lizano online if you can’t find it in the grocery store. In a pinch, you can substitute Worcestershire sauce.
    • Black Beans: I used a can of black beans for this recipe. It is important to make sure that you reserve the juice in the can of black beans as it provides quite a bit of flavor (and color) to the dish! If you want to use leftover black beans, you can do that as well! Alternatively, you can use dried black beans that you soak and boil but this step takes a significant amount of time. If you choose to do this, reserve a bit of the black bean juice as well. If you do not have black beans on hand, pinto beans or red kidney beans would make an OK substitution.
    • Bell Peppers: It is customary to only use red bell peppers in Gallo Pinto. While you can use any colors you have on hand, red is the traditional choice.
    • White Rice: Any white rice is fine for this recipe but a long grain white rice will be best as it tends to be less sticky. You want your individual grains to separate and not turn mushy. It’s best to use day-old rice that was cooked the night before and has cooled in the refrigerator to prevent it overcooking.
    • Onion: A sweet or yellow onion is preferable but a red or white will work just as well.
    • If you don’t want to purchase Lizano, you can use Worcestershire sauce and a little cumin as an easily accessible replacement! It’s a reasonable substitution but once you try it with Lizano, you will not regret purchasing the bottle.
    • Make this recipe when you have leftover beans and rice from dinner the night before. It is absolutely delicious when topped with a fried egg, and creates a fantastic sauce to coat the beans and rice.
    • If you want to make your recipe a little spicier, feel free to add any other types of chili peppers into the pan along with the bell peppers. A good choice to add some heat could be serrano peppers or jalapeño peppers. This is not traditional, but is delicious for those that have a spicier palate.

    Nutrition

    Serving: 1serving | Calories: 165kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 269mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 14mg | Calcium: 19mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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    5 Minute Recipes, Breakfast, Costa Rica, Main Course

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    Comments

    1. SenyorM says

      March 10, 2023 at 6:50 pm

      Orange County, CA residents (near Disneyland): you can find Salsa Lizano and other foods from many Spanish-speaking countries at Northgate Market on State College and Lincoln.

      Reply
    2. Jeff says

      November 02, 2022 at 5:53 am

      I’m still pulling for you because I think that you have a great amount of talent. You haven’t posted on YT in months . I hope that you do not give up on your passion!

      Reply
      • The Foreign Fork says

        November 02, 2022 at 8:13 am

        Thank you Jeff! I am stopping YouTube for the foreseeable future, but I most certainly have not given up my passion 🙂 The blog is where I love to be, and I am still posting 3 times per week every week! If you’d like to keep up with me elsewhere you can follow on Instagram or TikTok at @theforeignfork . Thank you so much for your support over the years, I really appreciate it!

        Reply
    3. FP says

      March 22, 2022 at 6:46 pm

      Hi! My husband made your gallo pinto this evening and it’s delicious! May I please ask what you consider a serving size to be for this dish? My guess is 1/2 a cup? Thanks!

      Reply
    4. Aaron says

      November 14, 2021 at 1:11 pm

      5 stars
      Five stars. Made this with Lizano salsa per directions. But that stuff is like crack and ended up adding more once plated with scrambled eggs. Thanks for sharing your recipe

      Reply
      • The Foreign Fork says

        November 14, 2021 at 1:20 pm

        Hahaha once you start, you just can’t stop!! Thanks for the review Aaron, so glad you enjoyed the recipe 🙂

        Reply
    5. Gavin says

      September 26, 2021 at 12:35 pm

      Hi! Looks great!

      We do use cilantro in our gallo pinto in Costa Rica. Some also like a little natilla (sour cream) served on top or on the side.

      Reply
      • The Foreign Fork says

        September 26, 2021 at 5:35 pm

        So good to know, Gavin, thank you!

        Reply
    6. Nicole says

      February 20, 2021 at 11:18 pm

      5 stars
      This was delicious!

      Reply
      • The Foreign Fork says

        February 21, 2021 at 7:06 pm

        Aw I am so glad that you liked it!!! Thanks for leaving a comment 🙂

        Reply
    7. Jill says

      June 14, 2020 at 5:17 pm

      5 stars
      I had never heard of this before, but my husband and I are trying to eat vegetarian a few days a week. I was able to order some Lizano online-waiting was hard-but well worth it! This is FABULOUS! we have eaten it as breakfast, with a farm fresh fried egg on top 😍. I like things a little spicy, so throwing in some candied jalapeño, a generous dollop of Mexican crema, and a generous sprinkle of fresh cilantro just enhanced the incredible flavors. Can’t recommend this recipe enough if you are looking for something using pantry staples that is easy to prepare, reheats beautifully, and best of all-tastes amazing! Thanks for sharing 🥰

      Reply
      • The Foreign Fork says

        June 15, 2020 at 6:09 pm

        Hi Jill, thank you so much for leaving this comment! I LOVE that you ordered the Lizano online. It makes all the difference!! Reading your description of the extra things you added is making my mouth water. I’m going to need to try that next 😉

        Reply
    8. Jessie says

      June 08, 2020 at 3:14 pm

      I made it with the Worcestershire sauce and a duck egg from our ducks and the rich creamy duck yolk was a perfect compliment to the fantastic flavors of the rice and bean medley. A lovely way to start the day!

      Reply
      • The Foreign Fork says

        June 08, 2020 at 7:46 pm

        Making this with duck eggs sounds amazing!! I’ve never tried a duck egg but now I want to lol… I’m glad that you liked the recipe 🙂

        Reply
    9. Barb Trombley says

      April 18, 2020 at 11:54 pm

      5 stars
      Excellent! I made it just as written.

      Reply
      • The Foreign Fork says

        April 18, 2020 at 11:57 pm

        Hi Barb, Thank you for the review! I’m so glad that you liked it! 🙂

        Reply

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