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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 (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
  • Black pepper to taste
  • 2 tbsp Lizano can substitute Worcestershire Sauce if necessary
  • ½ cup Reserved black bean juice


  • 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!


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