Gallo Pinto (Costa Rican Beans and Rice)

Walking into my Costa Rican friend’s kitchen on a random Tuesday changed everything I knew about breakfast. The smell of beans, rice, and peppers hitting that hot pan at 7 AM made me realize I’d been doing morning meals all wrong.

This isn’t just rice and beans – it’s the soul of Costa Rican cuisine wrapped up in one skillet. Every family has their version, but the magic lies in that perfect balance of Salsa Lizano and day-old rice that soaks up all those beautiful bean juices.

Don’t let anyone tell you this is just a breakfast dish. I’ve seen it devoured at midnight after long nights out and packed into lunch containers for busy workdays. It’s that versatile.

What You’ll Need

• 2 tablespoons light-tasting oil
• 1 red bell pepper, chopped
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 2 cups cooked black beans with 3/4 cup reserved cooking liquid
• 1/4 cup Salsa Lizano
• 3 cups cooked rice (day-old preferred)
• 1/4 cup fresh cilantro, chopped

Steps

1. Heat your oil in a large skillet over medium-high heat until it shimmers. Add your chopped bell pepper and onions, letting them dance around until the peppers soften and onions turn translucent – about 6-8 minutes.
2. Drop in the minced garlic and let it work its aromatic magic for just 1 minute. You’ll know it’s ready when that garlicky smell hits your nose.
3. Pour in your black beans with their cooking liquid and the Salsa Lizano. Let this mixture simmer for 5 minutes until it thickens slightly and some liquid evaporates.
4. Gently fold in your cooked rice. The key word here is gently – you want the grains to stay separate while soaking up all that beautiful sauce. Cook for 3-5 minutes until heated through.
5. Finish with a shower of fresh cilantro and taste test. Add more Salsa Lizano if needed – trust your taste buds on this one.

Substitutions That Actually Work

• No Salsa Lizano? Mix 2 tablespoons Worcestershire sauce with 2 tablespoons vegetable bouillon for a similar savory kick
• Pinto beans work beautifully instead of black beans – just keep the same liquid ratio
• Red onion can replace yellow onion for a sharper flavor profile

Making It Diabetes-Friendly

• Replace white rice with cauliflower rice (reduces carbs by 30g per serving)
• Use low-sodium beans and rinse them thoroughly to reduce sodium content
• Add extra bell peppers and onions to increase fiber while maintaining volume

Tips & Storage

• Make your rice the day before – slightly dried out rice absorbs flavors better
• Stores perfectly in an airtight container for up to 4 days in the fridge
• Reheat in a skillet with a splash of water to bring back the perfect texture
• Freeze portions for up to 2 months – thaw overnight in the fridge before reheating