Gallo pinto is a national dish of Costa Rica and Nicaragua, a daily breakfast that mixes rice and beans from the previous day with local spices. Its name evokes the contrast of dark and light grains like rooster plumage. It is the heart of the Central American culinary identity and fuel for full days.
Latin American
Gallo pinto Costa Rican breakfast
Gallo pinto Costa Rican breakfast from Costa Rica: traditional recipe step by step, with chef tips and clear timings.
- Costa Rica
- Breakfast
- High fiber
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 18 g
- Fiber 10 g
- Carbohydrates 68 g
- Fat 20 g
- Sodium 680 mg
Story behind the dish
Preparation
Gallo pinto Costa Rican breakfast is a Costa Rican preparation with easy difficulty. Reserve about 35 minutes in total (15 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of cooked white rice.
- Have ready: 400 g of cooked black beans.
- Have ready: 1 chopped onion.
- Have ready: 1 chopped red pepper.
- Have ready: 3 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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sauté onion
Sauté onion, pepper and garlic in oil until softened and golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Add rice and beans with a little cooking broth; mix well
Add rice and beans with a little cooking broth; mix well.
-
Cook over medium heat for 10 minutes, stirring until flavors are integrated.
Cook over medium heat for 10 minutes, stirring until flavors are integrated.
-
Add chopped cilantro and Lizano sauce; adjust salt
Add chopped cilantro and Lizano sauce; adjust salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Fry eggs and ripe bananas in a separate pan
Fry eggs and ripe bananas in a separate pan.
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Serve gallo pinto with egg on top
Serve gallo pinto with egg on top, fried plantain, tortilla and fresh cheese.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version to prepare the night before (overnight) and serve cold the next day.
- Vegan version with plant milk and coconut yogurt.
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