Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Gallo pinto | wefacecook.com Gallo pinto | wefacecook.com


Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 10 minutes
Cooking time: 15 minutes
Totaltime: 25 minutes

Literally meaning painted rooster, Gallo pinto is a favorite rice-and-beans concoction that is commonly considered the national dish of Costa Rica usually eaten for breakfast, sometimes with scrambled or fried eggs, but it is an enjoyable food at any time of day.


  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, finely chopped
  • 1 red pepper, chopped
  • 1 tablespoon garlic, finely chopped
  • 2 cups cooked black beans, drained
  • ½ cup Salsa Lizano
  • 3 cups cooked rice (white, short grain)
  • ½ cup fresh cilantro, chopped


  • 1. Pour oil into large pan and place on medium heat. Sauté onion, red pepper and garlic until onions begin to soften.
    2. Add beans and Lizano sauce, a classic Costa Rican condiment. (If Salsa Lizano is not available, mix together 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon ground ginger and 3 tablespoons Worcestershire sauce. Add to onion mix before beans.) Let simmer for 5 minutes, stirring from time to time.
    3. Fold in the cooked rice, reduce to very low heat and continue to cook, stirring occasionally, until all liquid is gone and mixture is well heated.
    4. Sprinkle in cilantro and serve warm.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note