Costa Rica's national breakfast shared in similar ways by Nicaragua, gallo pinto combines rice and beans into an everyday dish central to the Central American diet.
Latin American
Gallo Pinto
Traditional Costa Rican Gallo Pinto Rice and Beans, authentic breakfast recipe.
- Costa Rica
- Breakfast
- Light
- Low fat
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 11 g
- Carbohydrates 58 g
- Fat 8 g
Story behind the dish
Preparation
Gallo Pinto is a Costa Rican preparation with easy difficulty. Reserve about 25 minutes in total (10 for mise en place and preparation, 15 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 (from the previous day).
- Have ready: 300 g of cooked black beans.
- Have ready: 1 onion.
- Have ready: 1 pepper.
- Have ready: 2 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Saute the onion
Sauté the finely chopped onion, pepper and garlic in oil until softened. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the black beans with a little of their cooking broth
Add the black beans with a little of their cooking broth, cook for 5 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the cold rice from the day before
Add the cold rice from the previous day, mixing well with the beans. Let it cool for the indicated time: the structure settles and cuts or unmolds better. Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better.
-
Saute over medium-high heat
Sauté over medium-high heat, stirring frequently, until the rice becomes a uniform dark color. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
-
Add Lizano sauce to taste
Add Lizano sauce to taste, stirring well. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Sprinkle with fresh cilantro and serve hot.
Sprinkle with fresh cilantro and serve hot, traditionally with eggs and custard. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Using cold rice from the day before prevents the gallo pinto from becoming caked.
- Lizano sauce is the distinctive Costa Rican condiment; Worcestershire is the closest approach outside of Costa Rica.
Variations
- Gallo pinto with red beans (more common in the Costa Rican Caribbean).
- Version with added chorizo.
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