This is Gallo Pinto, one of the most loved dishes in Central America, and once you try it, you’ll understand why it’s considered national dish of both Costa Rica and Nicaragua.
I still remember the first time I really noticed Gallo Pinto. It kept popping up everywhere whenever I was reading about Costa Rican food. Every breakfast plate seemed to have the same thing: a mound of rice and beans next to eggs, avocado, maybe some plantains. At first it looked so simple that I almost overlooked it.
But then I started digging into it a little more and realized this dish is the backbone of Costa Rican breakfasts. Families cook beans the night before, save the rice, and in the morning everything gets tossed into a hot skillet with onions, peppers, cilantro and a splash of Salsa Lizano. Suddenly those leftovers turn into something delicious.
What I love most about this dish is how much flavor comes out of such humble ingredients.
Let’s cook some Gallo Pinto!
What Is Gallo Pinto?
Gallo Pinto is the national dish of Costa Rica and Nicaragua, though both countries proudly claim their own style. The name literally translates to “spotted rooster,” referring to the speckled appearance of rice mixed with black or red beans.
In Costa Rica, the dish is typically made with black beans, though some regions use red beans, and is almost always seasoned with Salsa Lizano. The rice and beans are cooked together with onions, peppers, garlic, cilantro and occasionally coconut milk.
It’s most commonly served for breakfast alongside fried eggs, avocado, tortillas, cheese, sour cream and sometimes fried plantains.
The Nicaraguan version typically includes less ingredients, and is served any time of day.
Why You’ll Love This Gallo Pinto
- Big flavor from simple ingredients: Rice, beans and a few aromatics come together with Salsa Lizano to create a dish that’s incredibly satisfying.
- Perfect way to use leftover rice: Cold rice actually works best here, making it an easy next-day meal.
- Hearty and comforting: With beans, rice and a few simple sides like eggs and avocado, this is a filling plate that keeps you going for hours.
- Naturally budget-friendly: A few pantry staples turn into a meal that feeds the whole family.
Ingredients Needed
You can find exact ingredient amounts in the recipe card at the end of this post. Here are the things you will need:
- Olive oil – I start by sautéing the vegetables in olive oil. Any neutral oil works fine too. Sometimes I use butter or bacon grease instead for even more flavor.
- Onion – A small diced onion builds the base flavor for the whole dish.
- Red bell pepper – Adds sweetness and color. Green pepper can work as well.
- Garlic – Fresh garlic is a must.
- Canned black beans – I use canned beans for convenience, along with about half a cup of their liquid. If you’re planning on using dried beans, be sure to save a little of their cooking liquid.
- Rice – Cold leftover rice is perfect here. Fresh rice tends to get mushy.
- Salsa Lizano – This is the star ingredient. It’s a Costa Rican condiment with a slightly tangy, savory flavor that makes Gallo Pinto taste authentic. You may be able to find it in Latin grocery stores, but I order mine online. It’s also great to have around for other things like drizzling on eggs or tacos, or adding in marinades.
How to Make Gallo Pinto
1. Sauté aromatics: I start by heating a little olive oil in a big skillet, then sauté the onion and red bell pepper together until they soften up a bit. Once those are cooking nicely, I stir in the garlic and let it cook for just about a minute.
2. Simmer: Next go the black beans along with some of their liquid, and a nice dose of Salsa Lizano. I bring the mixture to a low simmer and cook for 10 minutes.
3. Add rice: Then add the cold cooked rice and gently toss everything together so the rice and beans mix evenly. Continue cooking for a few minutes to heat up the rice and allow the flavors to meld.
4. Finish and serve: Right before serving, I stir in a big handful of fresh cilantro. That’s it. Simple, hearty, and exactly the kind of everyday food people in Costa Rica grow up eating.
Alpana’s Tips
- Use cold rice: Fresh rice tends to clump together, while day-old rice fries beautifully and keeps the grains separate.
- Don’t skip the bean liquid: That little bit of bean broth adds depth and helps flavor the rice.
- Let the rice fry a bit: Give it a few minutes in the pan so the flavors concentrate and the rice gets slightly toasted.
- Salsa Lizano is key: If you want authentic flavor, this sauce makes all the difference.
Serving Suggestions
In Costa Rica, Gallo Pinto is usually part of a full breakfast plate. I love serving it with fried eggs and creamy avocado slices right on top.
You can also add fried plantains, tortillas, sour cream or fresh cheese to make it a complete Central American breakfast spread.
But honestly, even a simple bowl of this rice and beans with a perfectly runny egg on top is enough to make me very happy.
Once you try it, you’ll see why Gallo Pinto has been a staple on Costa Rican tables for generations. It’s humble, comforting, incredibly flavorful and the kind of dish you’ll want to make again and again.
More breakfasts from around the world:
Bahamian Boiled Fish
Swiss Potato Rosti
Zucchini Slice
Ful Medames
Egg Bhurji
Arroz Caldo
Papas con Chorizo
Menemen
Recipe Video
Gallo Pinto (Costa Rican Beans and Rice)
Gallo Pinto is the beloved rice and beans dish of Costa Rica and Nicaragua. Made with black beans, rice, aromatics, and Salsa Lizano, it’s a simple, hearty breakfast classic.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, finely chopped
- 2 cups canned black beans + ½ cup liquid from the can
- 1 cup cooked rice (preferably leftover, cold rice)
- ¼ cup Salsa Lizano
- ½ cup fresh cilantro, chopped
- fried eggs & avocado, to serve
Instructions
- Heat olive oil in a large skillet, then sauté the onion and red bell pepper together until they soften up a bit. Once those are cooking nicely, stir in the garlic and let it cook for just about a minute.
- Add the black beans along with some of their liquid, and Salsa Lizano. Bring the mixture to a low simmer and cook for 10 minutes.
- Add the cold cooked rice and gently toss everything together so the rice and beans mix evenly. Continue cooking for a few minutes to heat up the rice and allow the flavors to meld.
- Stir in fresh cilantro. Serve hot with fried eggs and sliced avocado.
Notes
- Salsa Lizano: This is the star ingredient. It’s a Costa Rican condiment with a slightly tangy, savory flavor that makes Gallo Pinto taste authentic. You may be able to find it in Latin grocery stores, but I order mine online. It’s also great to have around for other things like drizzling on eggs or tacos, or adding in marinades.
- Use cold rice: Fresh rice tends to clump together, while day-old rice fries beautifully and keeps the grains separate.
- Don’t skip the bean liquid: That little bit of bean broth adds depth and helps flavor the rice. If you’re planning on using dried beans, be sure to save a little of their cooking liquid.
- Let the rice fry a bit: Give it a few minutes in the pan so the flavors concentrate and the rice gets slightly toasted.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 340Total Fat 8gSaturated Fat 1gUnsaturated Fat 7gSodium 129mgCarbohydrates 55gFiber 13gSugar 4gProtein 14g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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