Gallo Pinto is the national dish of Costa Rica, consisting of beans and rice.
It is usually served with eggs, with a crispy slice of queso frito, (fried white cheese) plantains, sliced avocado, corn tortillas, and a cup of coffee.
Most locals eat Gallo Pinto for breakfast, but it is delicious all day long.
- 2 Cups White Rice, Cooked
- 2 Cups Black Beans, Cooked, 3/4 Cup Liquid Reserved
- 1 Small Red Pepper, Chopped
- 1 Small Onion, Chopped
- 3 Cloves Garlic, Minced
- 1/4 Cup Salsa Lizano
- 1/4 Cup Cilantro, Chopped
Heat oil in a large skillet over medium heat. Sauté peppers and onions until peppers are soft and onions are translucent, about 7 minutes. Add garlic and cook for 1 minute.
Add the cooked beans, reserved cooking liquid, and Salsa Lizano, stirring to combine. Simmer over medium heat, about 5 minutes, until slightly thickened.
Stir in the cooked rice, simmer until most of the liquid is absorbed, about 15 minutes.
Stir in chopped cilantro. Season to taste with additional Salsa Lizano.