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Gallo Pinto
This recipe from Costa Rica was probably my favorite recipe to come out of the country! Gallo Pinto is a rice and beans dish from Costa Rica. It’s made with white rice, black beans, some peppers, and then the special ingredient, Lizano.
Course
Breakfast, Main Course, rice
Cuisine
Costa Rican
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
servings
Calories
195
kcal
Author
Alexandria Drzazgowski
Equipment
Mixing Bowl(s)
Pan(s)
Ingredients
1
(15 oz) can
black beans
drained, not rinsed
2
tbsp
olive oil
1
medium yellow onion
diced
½
red pepper
diced
½
yellow pepper
diced
½
tsp
salt
3
cups
cooked, leftover white rice
(about 1 cup uncooked rice prepared according to package instructions if preparing the day of)
1
tsp
cumin
Fresh Ground Black Pepper to Taste (Use code FF20 for 20% off)
2
tbsp
Lizano
can substitute Worcestershire Sauce if necessary
½
cup
Reserved black bean juice
Instructions
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, yellow pepper, and salt and heat until the vegetables begin to soften, about 5 minutes.
Add the beans into the pan and stir until heated.
Add the rice, and stir with the beans.
Add the cumin, pepper to taste, and Lizano. Pour in half of 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
Recipe copyright The Foreign Fork. For educational and personal use only.
Nutrition
Serving:
1
serving
|
Calories:
195
kcal
|
Carbohydrates:
34
g
|
Protein:
6
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
407
mg
|
Potassium:
329
mg
|
Fiber:
6
g
|
Sugar:
1
g
|
Vitamin A:
257
IU
|
Vitamin C:
26
mg
|
Calcium:
41
mg
|
Iron:
2
mg