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    Home » Global Recipes

    Gallo Pinto (Costa Rican Rice and Beans)

    Published: Mar 17, 2023 by Susan Petracco
    This post may contain affiliate links · 8 Comments

    Jump Print
    5 from 9 votes

    I once turned up my nose up at the very idea of rice and beans. It just wasn't my thing. If you feel the same way, don't leave just yet! I promise you have not truly lived until you have tried this Gallo Pinto breakfast version of rice and beans. It's amazing!

    Gallo Pinto in black bowls surrounded by plantains and garlic

    Our family just got back from our first trip to Costa Rica, where we were blown away by the country! The people are friendly, welcoming, and very focused on preserving the environment. In fact, more than 50% of the land is protected for wildlife and conservation.

    One of the things we really enjoyed there was the food. I had prepared myself to eat lots of chicken, rice, and beans and to basically be bored with the cuisine. I couldn't have been more wrong. We had great pizza, authentic Indian food, and fresh seafood.

    And yes, we had rice and beans. Even for breakfast. And it was everything I could never have imagined! (Even better than charro beans, which are another favorite of mine!) I knew I had to come back, learn to make it, and share it with you.

    Jump to:
    • 🥘 Ingredients
    • 🔪 Instructions
    • 📖 Variations and Substitutions
    • 🍽 Equipment
    • 🥡 Storage
    • 💭Top Tip
    • ❓ FAQ
    • Recipe

    🥘 Ingredients

    Gallo pinto is a funny name for a dish, because it literally translates as spotted rooster. I have no idea why, because it doesn't contain any chicken, particularly of the spotted male variety.

    What it does contain is shown below. White rice, black beans, fresh produce, and a local sauce.

    Gallo Pinto Breakfast Ingredients
    • cooked white rice
    • canned (or fresh) black beans
    • yellow onion
    • red pepper
    • garlic
    • cilantro
    • Salsa Lizano
    • olive oil

    You might be wondering about that last one, and whether you can get it locally. I'm thrilled to tell you that you don't have to fly to Costa Rica for Lizano sauce! (Of course, doing so is highly recommended.) Many US-based grocery stores carry it in their international aisle. If yours doesn't, click here to order it from Amazon.

    Don't mistake Salsa Lizano for "salsa", which is a Spanish word that simply translates to sauce. This isn't salsa as Americans think of it; it's more of a condiment. It's a brown sauce that supposedly is similar to Worcestershire...except it's way better.

    🔪 Instructions

    Before cooking, dice the onion and red pepper, and 2 cloves of garlic. You'll also want to make sure your rice is already pre-cooked. It's fine to use leftover rice; it doesn't have to be freshly cooked.

    Gallo pinto cooking step 1

    Step 1: Sauté pepper, onion, and garlic in olive oil over medium-high heat.

    Gallo pinto cooking step 2

    Step 2: Add undrained beans and Salsa Lizano, and continue to cook, while stirring occasionally.

    Gallo pinto cooking step 3

    Step 3 - Add the cooked white rice, and stir while it heats through. If the dish starts to get too dry and begins sticking to the pan, you can add water as needed.

    Gallo pinto cooking step 4

    Step 4 - Remove from heat, stir in cilantro, and serve warm.

    Remember, gallo pinto is a breakfast dish! But I have to admit that I have eaten it for lunch, dinner, and as a snack as well.

    If you want to have a traditional Costa Rican breakfast, serve gallo pinto with fresh eggs and fried plantains, and a big cup of delicious Costa Rica coffee!

    Gallo pinto, Costa Rican rice and beans, with fresh plaintains and a head of garlic

    📖 Variations and Substitutions

    If you have the time and patience, you can use dried black beans and cook them yourself.

    You could also use brown rice if you prefer it for health or taste reasons. It's less authentic but it still tastes quite good!

    For more spice, substitute or add hotter peppers.

    🍽 Equipment

    The only requirement for this dish is a large skillet in which to cook it, and a spoon to stir. You might also benefit from a chopper and a rice cooker, but neither is required.

    Bowl of Costa Rican Gallo Pinto Breakfast

    🥡 Storage

    You can store the finished gallo pinto in the fridge for about a week. Keep it in an airtight container to keep odors from getting in and changing the taste, or getting out and affecting your other food items.

    💭Top Tip

    Have you ever heard of Blue Zones? They're areas of the world that are healthier than average. People in blue zones live much longer than people in the rest of the world! Part of the reason is their diets, and gallo pinto plays its part in Costa Rica's healthy eating habits.

    ❓ FAQ

    Where is gallo pinto from?

    Gallo pinto originated in Costa Rica and its neighboring country Nicaragua.

    Is gallo pinto healthy?

    Yes! As a plant-based meal, gallo pinto is extremely healthy, and provides fiber, protein, antioxidants, and lots of vitamins.

    Why do Costa Ricans eat gallo pinto?

    First, because it's their national dish! Second, the ingredients are readily sourced and inexpensive. Third, because it's healthy and delicious.

    Recipe

    Gallo Pinto Breakfast from Costa Rica

    Gallo Pinto

    5 from 9 votes
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Author: Susan
    Calories: 252kcal
    Servings: 12
    Print Pin Rate
    Gallo pinto is a traditional Costa Rican breakfast version of black beans and rice. The dish has a delicious flavor and is a perfect accompaniment to eggs, queso fresco, and fried plantains!

    Equipment

    • 1 Skillet large
    • 1 food chopper optional
    • 1 rice cooker optional
    Prevent your screen from going dark

    Ingredients

    • 2 cans black beans 15-oz
    • 3 cups white rice cooked
    • 2 cloves garlic minced
    • 1 red pepper diced
    • 1 small yellow onion diced
    • ¾ cup Salsa Lizano see notes
    • 2 tablespoons light olive oil
    • ¼ cup cilantro chopped

    Instructions

    • Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add onions and red peppers. Saute for 5-6 minutes.
    • Add garlic and continue to sauté for another 2 minutes.
    • Add both cans of UNDRAINED black beans, as well as the Salsa Lizano. Continue cooking for 5 more minutes.
    • Add the cooked white rice, and continue cooking until heated through and any extra liquid has been absorbed. If you find the dish too dry while cooking, you can add additional water.
    • Stir in cilantro, and serve!

    Notes

    Salsa Lizano is a specialty sauce found throughout Costa Rica. You can find it in the international aisle of many grocery stores. If yours doesn't carry it, you can order it online from Amazon.

    Nutrition

    Calories: 252kcal | Carbohydrates: 48g | Protein: 7g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 4mg | Potassium: 239mg | Fiber: 5g | Sugar: 1g | Vitamin A: 336IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 1mg

    Filed Under: Breakfast, Global Recipes, Side Dishes March 17, 2023 by Susan Petracco 8 Comments

    Reader Interactions

    Comments

    1. will

      October 30, 2024 at 9:51 am

      Sounds like an amazing trip! It's great to hear how the local cuisine exceeded your expectations—especially that delicious rice and beans for breakfast!

      Reply
      • Susan Petracco

        October 30, 2024 at 2:11 pm

        Thanks Will! It really was a great experience, one I highly recommend if you're able to go.

        Reply
    2. Kevin C

      January 14, 2025 at 6:46 pm

      We eat Gallo Pinto in Nicaragua too. It's named after speckled roosters because of the feathers colors resemble the white of the rice and dark beans. Gallo Pinto is a disk you can never have enough of, so good. Congrats on the trip to Costa Rica and enjoying the local culture.

      Reply
      • Susan Petracco

        January 15, 2025 at 9:53 pm

        Thank you for sharing that tidbit, Kevin! I love knowing the background of the dish. Do you make it the same way in Nicaragua?

        Reply
    3. Maria Da Giau

      March 13, 2025 at 5:38 pm

      5 stars
      This is recipe is exactly the way I tried Gallo Pinto breakfast in Costa Rica. It is delicious

      Reply
      • Susan Petracco

        March 13, 2025 at 6:13 pm

        I'm so glad to hear that, Maria! Thank you!

        Reply
    4. Amy

      May 25, 2025 at 12:22 am

      5 stars
      This was delicious. It tasted exactly like the dish I had in Costa Rica.

      Reply
      • Susan Petracco

        May 26, 2025 at 12:47 pm

        I'm so glad, Amy, thanks for taking the time to rate and comment! Much appreciated!

        Reply
    5 from 9 votes (7 ratings without comment)

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    Hi! I'm Susan and I love to create things, including fantastic meals at home! Here you'll find some of my favorite recipes for myself and my family, as well as global recipes inspired by my travels. Read More…

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