Gallo Pinto – Tastes Better From Scratch

A breakfast plate of Gallo Pinto pinto and some eggs on the side takes me right back to Costa Rica. This dish is so beloved there, that it’s considered the country’s national dish, and I got help from locals to share this traditional Gallo Pinto recipe with all of you!

Cooking International recipes is a fun way to “travel” right from your home kitchen. Try my Chilaquiles, Spanish Paella, or Pad Thai.

Why I Love this Recipe:

• Transports me back to Costa Rica where I enjoyed this Galllo Pinto recipe daily. I knew immediately I wanted to make it regularly from home and I even chatted with TBFS followers from Costa Rica to make sure I did the recipe justice.
• Family Favorite: Gallo Pinto (meaning “spotted rooster”, in spanish, because of the speckled look of the rice) is made with basic ingredients that even the pickiest eaters will love: rice, beans, diced vegetables, and salsa lizano.
• Meal Prep: I like to make a big batch because it reheats well for a quick and easy breakfast or meal on busy days. We also love to make it into a burrito with leftover shredded meat, scrambled eggs, cheese and hot sauce folded into a tortilla.

Pura Vida!

Ingredients Needed:

• Vegetables: Red Bell Pepper, Onion, Celery, and Fresh Cilantro.
• Butter and Vegetable Oil
• Black Beans
• Cooked Rice: Leftover cold rice works best. Or cook rice and pour it onto a baking tray and refrigerate or freeze it until cool.
• Salsa Lizano: Purchase from Amazon, an International Foods Market, or try this homemade version.
• Seasonings: Garlic, Chicken Bouillon and Cumin.

How to make Gallo Pinto:

Sauté Vegetables: Heat pan and oil over medium heat. Once hot, add butter, bell pepper, onion and celery and sauté for 5 minutes. Add garlic and cook 1 minute.

Combine: Add salsa lizano, drained black beans, ¼ cup bean broth from the can, chicken bouillon and cumin. Simmer for 5-8 minutes, until most of liquid evaporates.

Add Rice: Gently fold in rice. Cook on low for 10 minutes, only tossing occasionally using a spatula to scrap from the bottom of the pan and flip rice.

Taste and season with salt and pepper, if needed. Add cilantro and toss in to combine. Serve with a warm tortilla on the side, fried or scrambled eggs, or fried plantains.

Make Ahead and Freezing Instructions:

To Make Ahead: Store gallo pinto the fridge for up to 5 days. To reheat, sprinkle a little water, cover and re-steam on the stove or in the microwave until warmed through.

To Freeze: Place in a freezer safe bag or container and freeze for up to 3 months. Thaw completely in refrigerator before reheating.

I originally shared this recipe May 2022. Updated April 2024.

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