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Gallo Pinto on a plate
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5 from 4 votes

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
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 195kcal


  • 1 cup uncooked rice cooked according to package
  • 1 15 oz can black beans drained, not rinsed
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • ½ red pepper chopped
  • ½ yellow pepper chopped
  • ½ tsp salt
  • 1 tsp cumin
  • Black pepper to taste
  • 2 tbsp Lizano can substitute Worcestershire Sauce
  • ½ cup Reserved black bean juice


  • Cook the rice according to package instructions (or you can cook it in a pressure cooker if you have one).
  • 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, and yellow pepper and heat until they 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 salt, cumin, pepper to taste, and Lizano (or Worcestershire sauce). Pour in half of the reserved bean liquid from the canned beans. Stir until everything is heated through.
  • Enjoy! Leave a comment on this page letting me know what you thought of the recipe.


Recipe copyright The Foreign Fork. For educational and personal use only. 


Serving: 1serving | Calories: 195kcal | Carbohydrates: 34g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 407mg | Potassium: 329mg | Fiber: 6g | Sugar: 1g | Vitamin A: 257IU | Vitamin C: 26mg | Calcium: 41mg | Iron: 2mg