Gallo Pinto (Costa Rican Beans and Rice)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8 to 10 servings
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Calories
165 kcal
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Cuisine
Costa Rican
Gallo Pinto (Costa Rican Beans and Rice)
Description
Gallo Pinto starts by sautéing chopped red bell pepper and yellow onion in oil until softened, then garlic is added briefly to release aroma. Black beans along with reserved cooking liquid and salsa Lizano, a tangy Costa Rican condiment, are stirred in and simmered to slightly thicken the mixture. The cooked rice is then gently folded in and heated through to allow the flavors to meld and moisture to be absorbed.
The combination of sautéed vegetables and salsa Lizano imparts depth and a subtle tang that distinguishes this dish from plain beans and rice. Fresh cilantro is stirred in at the end for brightness and herbaceous notes. The texture is moist but not mushy, with individual grains and beans distinguishable.
Gallo Pinto is commonly served as a breakfast or main side dish, often accompanied by eggs or plantains. The recipe mentions that canned low-sodium beans can be used as a convenient substitute for slow-cooked beans, and suggests seeking out salsa Lizano in Latin markets or online for authenticity. Adjust seasoning after cooking to suit taste preferences.
Ingredients
- 2 tablespoons light-tasting oil (vegetable, mild olive, canola)
- 1 red bell pepper , chopped
- 1 yellow onion chopped, small
- 2 cloves garlic , minced
- 2 cups black beans in 3/4 cup reserved cooking liquid, cooked
- 1/4 cup salsa lizano **
- 3 cups rice preferably, day-old and refrigerated, cooked
- 1/4 cup cilantro chopped, fresh
Instructions
- Heat oil in a large skillet over medium-high heat until shimmering. Sauté chopped bell pepper and onions until peppers are soft and onions are translucent, about 6-8 minutes. Add minced garlic and cook for 1 minute, until fragrant.
- Add black beans, reserved cooking liquid, and Salsa Lizano, stirring to combine. Simmer for 5 minutes, until slightly thickened and little bit of the liquid is evaporated. Gently stir in cooked rice and cook until heated through and most of the liquid is absorbed, about 3-5 minutes.
- Stir in chopped cilantro. Season to taste with additional Salsa Lizano, if desired, and serve.
Notes
- Low-sodium canned beans with liquid can be used as a shortcut but soaking and cooking dried beans will yield better flavor and texture.
- Salsa Lizano is a key ingredient and is available in some Latin markets, international grocery aisles, or online; a light-sodium version called "Suave" is also available.
- If sodium intake is a concern, consult a health professional for advice; nutritional details provided are estimates only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 0.125recipe | |
| Calories | 165kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 352mg | 15% |
| Potassium | 210mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 502IU | 10% |
| Vitamin C | 22mg | 24% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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