Gallo Pinto (Costa Rican Rice and Beans)

Original Post: https://www.evolvingtable.com/gallo-pinto/

Black beans, rice, red bell peppers, and cilantro in a black skillet.

5 from 10 votes

Gallo Pinto (Costa Rican Rice and Beans)

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.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, lunch, Main Course

Cuisine: Costa Rican, Latin American

Servings: servings

Author: London Brazil

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!

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.

Prep-Ahead Instructions:

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.

Storage Directions:

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.

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