Gallo Pinto (Costa Rican Beans and Rice)
A flavorful Costa Rican mix of black beans, rice, peppers, and Salsa Lizano that makes a comforting side or main.
Equipment
- Large Skillet
- Wooden Spoon or Spatula
- Measuring Cups
- Knife
- Cutting Board
Ingredients
- 2 tablespoons light-tasting oil (vegetable, mild olive, or canola)
- 1 red bell pepper, chopped
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked black beans include about 3/4 cup reserved cooking liquid
- 1/4 cup Salsa Lizano
- 3 cups cooked rice, preferably day-old and refrigerated
- 1/4 cup chopped fresh cilantro
Instructions
- Heat the oil in a large skillet over medium-high until shimmering.
- Add the chopped red bell pepper and chopped onion and sauté, stirring occasionally, until the pepper is soft and the onion is translucent, about 6–8 minutes.
- Add the minced garlic and cook, stirring, for about 1 minute until fragrant.
- Stir in the cooked black beans, the reserved 3/4 cup bean cooking liquid, and the Salsa Lizano; bring to a gentle simmer.
- Simmer the mixture for about 5 minutes, stirring occasionally, until slightly thickened and some liquid has evaporated.
- Gently fold in the cooked rice and continue to cook, stirring, until the rice is heated through and most of the liquid is absorbed, about 3–5 minutes.
- Remove from heat, stir in the chopped cilantro, taste, and adjust seasoning with additional Salsa Lizano if desired, then serve.
Notes
- Low-sodium canned beans with their liquid can be substituted for cooked beans if short on time.
- If using dried beans, soaking and cooking them yields better flavor and texture.
- Salsa Lizano is traditional and widely recommended for authentic flavor.
- Salsa Lizano is available in some Latin markets, many grocery international aisles, or online.
- There is a lighter "Suave" version of Salsa Lizano with reduced sodium.