Look no further than this Gallo Pinto recipe when you need a quick side dish that’s big on taste. This traditional Costa Rican rice dish combines black beans, rice, peppers, and onions in a Lizano sauce for an explosion of flavor. Plus, it’s secretly so easy to make at home in under 30 minutes!
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Costa Rica is one of the most refreshing beach vacations you can take. I’ve loved it since my first trip. I’ve been three times and the FIRST thing I do is search for a big bowl of Gallo Pinto!
What is seriously such a simple dish of black beans and rice comes alive when it is tossed in a slightly sweet, but kinda spicy hot sauce, called Lizano, along with a few other spices.
You really cannot mess it up and it comes together in under 30 minutes, making it the perfect dish when you’re in a time-crunch on busy weeknights or even for a dinner party!
What is Gallo Pinto?
Gallo Pinto is an authentic Costa Rican dish that is served across the country and consists of cooked rice, beans, a few seasonings, and Lizano sauce. Interestingly enough, Nicaragua also claims this tasty recipe as their own!
In Spanish, Gallo pinto means “spotted rooster” and represents the speckled appearance of the dish, mainly the beans throughout the rice.
Pinto beans were originally used to make this dish, however, black beans are now often found as the ingredient of choice.
The One Ingredient You HAVE to Use
Lizano Sauce, sometimes called salsa, is the one thing you can’t skip. It’s the star of the show when it comes to where this dish gets its flavor. You can leave this special sauce out, but it won’t have the same traditional taste.
You should be able to find it at some local grocery stores, but Amazon is a sure bet.
Other Ingredients You’ll Need
- Cooked Rice. Day-old rice cooked on the stovetop or in the Instant Pot is best as it does not have quite as much moisture as freshly cooked. Brown or white rice can be used, but white is the traditional ingredient.
- Beans. While pinto beans are commonly chosen, black beans have become the new staple and are what are used in this recipe. Go for canned beans to keep it simple, just make sure to rinse and drain before cooking! You can also opt for red kidney beans if that’s what you have.
- Onion. A sweet onion is best in this recipe, but a red or white onion can also be substituted.
- Red Bell Pepper. You can also use a green bell pepper, but the red does give the dish a subtle sweetness and a brilliant color.
- Spices. Cumin, paprika, and cayenne pepper help boost the flavor profile.
- Cilantro. This is optional but brings a bite of freshness.
How to Make Gallo Pinto at Home
Please see the recipe card below for more detailed ingredient amounts.
1. Cook the Veggies, Rice, and Beans
Dice the onion and bell pepper into small pieces so every bite has some in there.
Sauté the diced onion and bell pepper in a large skillet for 5-7 minutes then add crushed garlic and cook for 1 more minute.
Add the leftover rice, drained beans, and seasoning ingredients to the skillet. Don’t forget to rinse and drain the beans first.
2. Add the Lizano Sauce and Simmer
Pour the Lizano sauce on top of the beans and other ingredients. Stir well until combined.
Cook for 5-10 minutes, uncovered, over low heat.
You’ll know it’s done when the rice has absorbed most of the sauce.
What can I use if I don’t have Lizano sauce?
If you can’t find Lizano sauce, try mixing 2 teaspoons of honey, 2 teaspoons of ketchup, 1 teaspoon of your favorite hot sauce, and 1 teaspoon of Worcestershire sauce.
While there is some debate on the exact origin of Gallo pinto, most agree it originates in Costa Rica. However, many Central American countries boast their own version of this rice and beans dish.
You can save time making this dish by cooking the rice and chopping the bell peppers and onions in advance. Store separately until ready to cook.
Gallo pinto stores well in an airtight container in the refrigerator for up to 3-4 days. It also freezes well if placed in a freezer-safe container for up to 4-6 months. You can either warm it up in the microwave or add it back to a skillet with a bit of oil. Cook on medium-low heat for 5-10 minutes, stirring constantly, or until heated through.
What is served with Gallo Pinto?
Fried plantains are slightly sweet yet savory and often served with this Costa Rican rice and beans dish.
It would also be normal to find it served with a fried egg and queso fresca on top!
Don’t forget the fresh flavors of Roasted Salsa or Tomatillo Salsa.
Both this Easy Piña Colada and this Cadillac Margarita are cool and refreshing.
More Easy Rice Recipes
It’s hard to beat an easy rice recipe that’s also so full of flavor. Try any of these dishes next.
- Mediterranean Yellow Rice
- Mango Coconut Rice
- Coconut Rice
- Cajun Dirty Rice
- Instant Pot Red Beans and Rice
- Chicken Fried Rice
- Shrimp Fried Rice.
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Gallo Pinto (Costa Rican Rice and Beans)
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Ingredients
- 3 cups cooked rice brown or white*
- 2 Tbsp. olive oil
- 1 red bell pepper finely diced
- 1 sweet onion finely diced
- 2 cloves garlic minced
- ⅓ cup Lizano salsa
- ½ tsp. cumin
- ¼ tsp. paprika
- ⅛ tsp. cayenne pepper
- ½ tsp. salt to taste
- 15- oz. can black beans drained
Instructions
- In a large skillet over medium heat add olive oil, bell peppers, and onion. Sauté for 5-7 minutes or until veggies are tender.2 Tbsp. olive oil, 1 red bell pepper, 1 sweet onion
- Add crushed garlic and continue sautéing for 1 minute.2 cloves garlic
- Whisk together cumin, paprika, cayenne pepper, and salt in a small bowl.½ tsp. cumin, ¼ tsp. paprika, ⅛ tsp. cayenne pepper, ½ tsp. salt
- Add rice, beans, and seasoning ingredients to the skillet. Stir to combine.3 cups cooked rice, 15- oz. can black beans
- Pour Lizano salsa over rice and stir well. Cook for 5-10 minutes, uncovered, over low heat, or until rice absorbs the sauce.⅓ cup Lizano salsa
- Serve gallo pinto with cilantro and additional Lizano salsa, if desired, and enjoy!
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Notes
- Three cups cooked rice is roughly 1 cup uncooked rice. Day old rice is preferable.
- Estimated time does not take into account the time it takes to cook the rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is an easy, fast, nutritious, meatless side dish or entree. I’ve cooked this dish twenty times already. I’m an experienced chef with a discerning pallet. I’m 74 years of age. I’ve prepared meals from coast to coast. This is a flavorful, nutritious feast.
Yay! So happy to hear you enjoyed the recipe, Michael! It sounds like you know what you’re talking about! Thanks so much for taking the time to leave a comment and rating!
I’ve made this dish multiple times and it has become a regular dish here in our home. VERY FLAVORFUL in great ways.
Yay! So happy to hear you enjoyed the recipe, Michael! It does have so much flavor! Thanks so much for taking the time to leave a comment and rating!
I made this recipe for the first time, and let me tell you, it came out yummy! Thanks for sharing this recipe! I like making new recipes and being hispanic, I love to embrace diverse cultures since I have such a mix of ethnicities.
Yay! So happy to hear you enjoyed the recipe, Betty! It’s wonderful to try new recipes from different cultures. Thanks so much for taking the time to leave a comment and rating!
I’m in love with this recipe- it’s sheer perfection! <3
However, that nutritional info in concerning, and confusing. Is that for the whole dish? it's 50% daily sodium so that doesn't seem right.
Thanks for sharing this recipe!
The Lizano sauce used has quite a bit of sodium in it, so yes – that amount is per serving. If you’d like, you can reduce the amount in half to scale back on the sodium used. Glad you enjoyed the recipe!
I finally bought Salsa Lizano and made this recipe. Pura vida! The taste sends me back to my happy place – Manuel Antonio. Thank you so, so much. I served it alongside some sliced avocado and queso fresca. Tomorrow morning, I’ll add some softly scrambled eggs and reprise the entire dish – I might cry from the sheer perfection of the meal, stateside, all these years later. Thank you thank you thank you.
Salsa Lizano is the KEY to making this dish!! So happy to hear you enjoyed the recipe. Thanks so much for taking the time to leave a comment! 🙂
Pretty close to what I remember when I lived in Costa Rica, thanks! I always added a runny fried egg and some sour cream with a side of French bread for my desayuno típico. Riquísimo!
Oh the egg makes the perfect breakfast dish! Happy to hear you enjoyed the recipe. Thanks for taking the time to leave a comment, Mike!
Loved this recipe! The Lizano Salsa has a really awesome flavor profile that I have not really had before. It really does bring everything together as stated. The pico on top was a nice addition as well. Will make again!
Yay, Taurus! So happy you enjoyed the recipe. Isn’t Lizano Salsa so unique?! Thanks so much for taking the time to leave a comment and rating! 🙂
When do the beans go in? They’re not listed in the steps. Thx!
They go in when you add the rice and seasoning ingredients! Sorry for the confusion – just updated the recipe to reflect this 🙂