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A hand scooping out some gallo pinto from a cast-iron skillet with a wooden spoon.
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5 from 8 votes

Gallo Pinto Recipe

Make up this quick and easy authentic Gallo Pinto recipe in just 30 minutes!  Lizano sauce coats black beans, rice, peppers, and onions for a flavor explosion.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, lunch, Main Course
Cuisine: Costa Rican, Latin American
Servings: 4 servings

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 crushed
  • cup Lizano salsa
  • ½ tsp. cumin
  • ¼ tsp. paprika
  • 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.
  • Add crushed garlic and continue sautéing for 1 minute.
  • Whisk together cumin, paprika, cayenne pepper, and salt in a small bowl.
  • Add rice, beans, and seasoning ingredients to the skillet. Stir to combine.
  • Pour Lizano salsa over rice and stir well. Cook for 5-10 minutes, uncovered, over low heat, or until rice absorbs the sauce.
  • 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.
  • To Store: Gallo pinto stores well in an airtight container in the refrigerator for up to 3-4 days.
  • To Freeze: It also freezes well if placed in a freezer-safe container for up to 4-6 months.

Nutrition

Calories: 358kcal | Carbohydrates: 60g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 1146mg | Potassium: 512mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1180IU | Vitamin C: 58mg | Calcium: 64mg | Iron: 3mg