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Gallo Pinto

Beloved Costa Rican rice and beans dish that's pure comfort food, featuring perfectly seasoned rice mixed with black beans creating a speckled 'spotted rooster' appearance.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories: 285
Ingredients Method Notes

Ingredients
  

Main Components
  • 2 cups cooked white rice (preferably day-old)
  • 1 cup cooked black beans with ¼ cup bean liquid
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 tablespoons Salsa Lizano (or Worcestershire sauce as substitute)
  • 1 teaspoon ground cumin
  • ½ cup fresh cilantro, chopped
  • Salt and black pepper to taste
Optional Garnishes
  • Fried plantains
  • Scrambled eggs
  • Fresh avocado slices

Method
 

  1. Heat vegetable oil in a large skillet or cast-iron pan over medium heat. Add diced onions and sauté for 3-4 minutes until they become translucent and release their sweet aroma. Add minced garlic and cook for another 30 seconds until fragrant.
  2. Pour in the cooked black beans along with their liquid. Stir in the Salsa Lizano and ground cumin, letting the mixture bubble gently for 2-3 minutes until the bean liquid reduces slightly and develops a beautiful dark color.
  3. Add the day-old cooked rice, gently breaking up any clumps with a wooden spoon. Cook for 5-7 minutes, stirring occasionally with patient folding motions, until the rice absorbs the bean flavors and takes on the characteristic spotted appearance.
  4. Season with salt and freshly ground black pepper to taste, then fold in the chopped cilantro during the last minute of cooking. The cilantro should remain bright green and fragrant. Taste and adjust seasoning as needed.

Notes

Use day-old rice for best texture to prevent mushiness. Store in refrigerator for up to 4 days in airtight container. Reheat with splash of water or bean liquid. Freezing not recommended as it affects rice texture. Reserve bean liquid for moisture and flavor depth.