Gallo pinto is a traditional Costa Rican breakfast dish made up of rice and beans. A staple of Costa Rican cuisine, its preparation varies slightly throughout the country, particularly on the Caribbean coast of Limón, where it is called rice and beans and cooked with coconut oil. Here, we share one of our favorite recipes for a traditional Costa Rican gallo pinto just like ticos make.
- White rice*
- Black beans*
- Chopped coriander
- Chopped celery
- Chopped bell pepper
- Garlic cloves
- Salsa Lizano**
- Oil or butter
* The traditional Costa Rican gallo pinto recipe calls for rice and beans left over from the day before; this is what gives gallo pinto its signature taste and texture. You may choose to use fresh rice and beans — just make sure the beans are well-cooked and softened.
**Salsa Lizano is a Costa Rican condiment. Worcestershire sauce can be used as an alternative.
Sautée the celery, onion, pepper and garlic in a frying pan with oil or butter. Add the rice, beans and Lizano or Worcestershire sauce and stir well. Finally, mix in the coriander; this will add flavor. Add salt and cumin per your preference.
To complete the tradition, serve your gallo pinto with a side of sour cream, a corn tortilla, fried eggs, and a sweet plantain. Delicious!