Rice BowlsCosta RicanEasy

Costa Rican Gallo Pinto

Name: Costa Rican Gallo Pinto
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4 servings
Cuisine: Costa Rican
Ingredients: 1½ cups (380 ml) canned black beans, drained and rinsed; 2 cups (320 g) white rice, cooked and cooled to room temperature; 1 small (85 g) white onion, diced small; 3 tablespoons (45 ml) Salsa Lizano; 2 tablespoons (30 g) unsalted butter; ¼ cup (10 g) fresh cilantro, finely chopped; ½ teaspoon (3 g) table salt (optional); ¼ teaspoon (½ g) ground black pepper (optional); 1 clove (3 g) garlic clove, minced (optional)

From the MyKitchenBank Kitchen

This classic Costa Rican breakfast dish combines cooked rice and black beans with the distinctive flavor of Salsa Lizano, a traditional condiment found in nearly every Costa Rican kitchen. Bright with cilantro and onion, gallo pinto is quick to prepare and endlessly versatile—serve it alongside eggs and tortillas for breakfast, or as a side to grilled fish or chicken for dinner.

Prep: 5 min
Cook: 8 min
Total: 13 min
Makes: 4 servings as a side dish (about 7/8 cup per serving)

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Steps

Before you start

Have cooked rice ready (day-old rice works especially well as it separates easily when stirred)
If using canned beans, drain and rinse them first
Salsa Lizano is essential to authentic flavor and can be found at Latin markets or ordered online

1
Prepare ingredients
- Dice the white onion into small pieces about 1/4 inch (6 mm).
- If using garlic, mince it finely.
- Chop the cilantro.
- Measure out the cooked rice and confirm the black beans are drained and rinsed.
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Tip: Do all your prep before you start cooking—gallo pinto comes together quickly on the stove.
2
Sauté onion in butter
- Heat a 10-inch (25 cm) skillet over medium heat.
- Add 2 tablespoons (30 g) butter and let it melt, then add the diced onion.
- Stir occasionally and cook for 2–3 minutes until the onion is soft and translucent.
- If using garlic, add it during the last 30 seconds and cook until fragrant.
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Ready when: Onion is soft and translucent, not browned.
Tip: Keep the heat at medium—high heat will brown the onion and make the finished gallo pinto taste bitter.
3
Add rice and beans
- Add the 2 cups (320 g) cooked rice and 1.5 cups (380 ml) black beans to the skillet.
- Stir well, breaking up any clumps of rice, and cook for 1–2 minutes to distribute the butter evenly and combine everything.
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Ready when: Rice is broken into individual grains and mixed evenly with the beans.
4
Season with Salsa Lizano
- Drizzle 3 tablespoons (45 ml) Salsa Lizano over the mixture and stir thoroughly for 1–2 minutes until the sauce coats everything evenly and the dish is heated through.
- The Salsa Lizano will distribute throughout and give the gallo pinto its characteristic reddish color and distinctive flavor.
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Ready when: Everything is evenly coated with the salsa and is steaming hot throughout.
Tip: Salsa Lizano is essential—it's what makes authentic gallo pinto. If you must substitute, use 2 tablespoons Worcestershire sauce mixed with 1 tablespoon hot sauce, though the flavor won't be quite the same.
5
Finish and serve
- Remove from heat and stir in most of the cilantro.
- Taste and season with salt and black pepper as needed.
- Transfer to a serving dish and garnish with the remaining cilantro.
- Serve hot as a side dish or breakfast.

Good to know

Tips

Salsa Lizano has a distinctive, slightly sweet and tangy flavor that can't be replicated—it's worth seeking out at Latin markets or ordering online
Day-old cooked rice works best because it has dried out slightly and separates easily into individual grains rather than clumping together
Don't skip breaking up clumps of rice—this ensures even distribution of seasoning and creates the best texture
Gallo pinto is flexible: add diced red or yellow bell pepper along with the onion, or include a diced jalapeño for heat

Make ahead

Yes, gallo pinto can be prepared up to 2 days ahead and reheated gently on the stovetop with a splash of water to restore moisture.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat with a splash of water, stirring occasionally, until warmed through. Gallo pinto can also be frozen in an airtight container for up to 1 month; thaw in the refrigerator before reheating.

Substitutions

Salsa Lizano → 2 tablespoons Worcestershire sauce mixed with 1 tablespoon hot sauce. Not authentic, but an acceptable approximation if Salsa Lizano is unavailable
canned black beans → White beans, kidney beans, or red beans. Black beans are traditional, but other beans work if that's what you have on hand
fresh cilantro → Omit or use fresh parsley. Some people dislike cilantro; the dish is delicious without it or with a milder herb
unsalted butter → Vegetable oil or olive oil (use 2 tablespoons / 30 ml). Oil gives a lighter, more authentic Costa Rican version and is equally traditional