Gallo PintoCosta Rican Rice and Beans

Name: Gallo Pinto (Costa Rican Rice and Beans)
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Costa Rica
Ingredients: 240 g White Rice (rinsed); 480 ml Water; 250 g Black Bean (rinsed); 1500 ml Water; 120 g Onion (finely chopped); 100 g Red Bell Pepper (finely chopped); 10 g Garlic (finely chopped); 30 ml Vegetable Oil; 30 ml Salsa Lizano; 12 g Culantro (finely chopped); 8 g Salt; 2 g Black Pepper

Costa Rica’s iconic rice-and-beans breakfast, made with cooked rice, black beans, sweet pepper, onion, and culantro, then finished with Salsa Lizano for its unmistakable savory tang.

Prep

15m

Cook

1h 35m

Serves

Estimated

Nutrition

Per serving

525kcal

Calories

19g

Protein

Fat

94g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Rice

240g
White Rice (rinsed)
480ml
Water

Beans

250g
Black Bean (rinsed)
1.5l
Water
120g
Onion (finely chopped)
100g
Red Bell Pepper (finely chopped)
10g
Garlic (finely chopped)
30ml
Vegetable Oil
30ml
Salsa Lizano
12g
Culantro (finely chopped)
8g
Salt
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Bring the water to a boil, add the white rice, cover, and cook over low heat until the rice is tender and the liquid is absorbed. Spread it out briefly so the grains cool and stay separate.
02
Simmer the black beans in the water until tender. Reserve some of the cooking liquid with the beans.
03
Heat the vegetable oil in a wide pan over medium heat. Add the onion and red bell pepper and cook until softened.
04
Stir in the garlic and cook just until fragrant. Add the cooked black beans with a little of their cooking liquid, then season with the salt, black pepper, and Salsa Lizano.
05
Add the cooked white rice and fold gently until the rice is evenly coated and hot. Stir in the culantro just before serving.
06
Serve hot, ideally with eggs, fried plantain, or fresh cheese on the side.

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