Experience the tangy, sweet, savory flavors of a signature Central American breakfast side with this quick and easy recipe!
Rice and beans for breakfast? That might sound odd in the U.S., but it’s common in Central America. In fact, gallo pinto is a breakfast staple in Costa Rica, which claims it as a national dish as much as Nicaragua does! You could even call this dish a shared culinary language between the two neighboring countries, where it’s a symbol of home and comfort across classes, regions, and mealtimes.
The name gallo pinto means “spotted rooster” in Spanish, likely referring to the speckled appearance of dark beans against white rice that sets it apart visually from plainer rice-and-bean concoctions. This recipe adheres more closely to the Costa Rican version with black beans, white rice, and the tangy-sweet enhancement of Salsa Lizano. A Nicaraguan-leaning style would opt for red beans and less tangy seasonings.
You’ll love how quickly and easily this dish comes together. In less than half an hour, you’ll have a deeply flavorful and satisfying side that’s equally delicious paired with huevos rancheros as it is alongside a build-your-own taco spread.
Ingredient spotlight: Salsa Lizano
Salsa Lizano is a thin, mildly tangy, vegetable-based bottled sauce that the Lizano company developed in 1920 in Alajuela, Costa Rica. It’s used as an all-purpose table condiment and cooking seasoning, especially in recipes for gallo pinto. It tastes a little savory and a bit sweet and tangy, with gentle spice but no real heat. People often compare it loosely to a thinner, more vegetal cousin of Worcestershire sauce—but nothing truly duplicates its exact flavor profile. If you can’t find it, you’ve got a couple options to sub in that are at least in the spirit of Salsa Lizano’s unique sweet-tangy-salty flavors:
- Pantry mix: Combine roughly two teaspoons honey, two teaspoons ketchup, one teaspoon Worcestershire sauce, and one teaspoon mild hot sauce or vinegar.
- Store-bought stand-ins: Pair equal parts Worcestershire sauce and ketchup with a touch of sugar. Or thin a small amount of A.1. sauce with water and add a splash of lime juice or vinegar.
- Homemade version: Make a rustic approximation of Salsa Lizano by puréeing cooked onion, carrot, bell pepper, and cauliflower or cucumber with vinegar, sugar, spices—cumin, black pepper, mustard, turmeric—and a bit of chili, then thin with water or lime juice to a pourable sauce.
How do I store leftovers?
If you used day-old rice for this recipe, it’s best to eat your cooked gallo pinto straight away, as reheating rice more than once is not a good idea. However, if you used freshly cooked rice, let your gallo pinto cool completely before storing, but don’t leave it at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months in a freezer-safe container or bag with as much air pressed out as possible. Thaw overnight in the fridge. Reheat on the stovetop over medium-low heat, adding a splash of water or broth as needed, or in the microwave in short intervals until piping hot throughout.
Serving suggestions
Serve your gallo pinto alongside egg-forward dishes for a traditional Costa Rican breakfast—or breakfast-for-dinner—experience. It pairs beautifully with Muffin Tin Eggs, Delicious Over-Hard Eggs, or Scrambled Eggs. For more of a Nicaraguan take, pair this dish with Carne Asada Fries and Broccoli Slaw.
Gallo Pinto
Ingredients
- 1 1/2 tablespoons vegetable oil
- 1 small onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 2 cups black beans cooked, with 1/4 cup reserved cooking liquid
- 1/2 teaspoon ground cumin
- 1/3 cup Salsa Lizano
- 3 cups white rice cooked, preferably day-old
- 3 tablespoons fresh cilantro chopped
- Salt and black pepper to taste
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the diced onion and red bell pepper, and cook until softened, about 5 minutes.
- Add minced garlic. Cook until fragrant, about 30 seconds.
- Stir in cooked black beans, 1/4 cup reserved bean liquid, cumin, and Salsa Lizano.
- Simmer until slightly thickened, about 5 minutes.
- Add the cooked rice. Gently fold in and cook until heated through, 3-5 minutes. Avoid stirring vigorously to keep the beans intact.
- Stir in chopped cilantro. Season with salt and black pepper to taste. Serve warm.
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