Cooking International recipes is a fun way to “travel” right from your home kitchen. Try my Chilaquiles, Spanish Paella, or Pad Thai.
Why I Love this Recipe:
Transports me back to Costa Rica where I enjoyed this Galllo Pinto recipe daily. I knew immediately I wanted to make it regularly from home and I even chatted with TBFS followers from Costa Rica to make sure I did the recipe justice. Family Favorite: Gallo Pinto (meaning “spotted rooster”, in spanish, because of the speckled look of the rice) is made with basic ingredients that even the pickiest eaters will love: rice, beans, diced vegetables, and salsa lizano. Meal Prep: I like to make a big batch because it reheats well for a quick and easy breakfast or meal on busy days. We also love to make it into a burrito with leftover shredded meat, scrambled eggs, cheese and hot sauce folded into a tortilla.
Pura Vida!
Ingredients Needed:
How to make Gallo Pinto:
Sauté Vegetables: Heat pan and oil over medium heat. Once hot, add butter, bell pepper, onion and celery and sauté for 5 minutes. Add garlic and cook 1 minute. Combine: Add salsa lizano, drained black beans, ¼ cup bean broth from the can, chicken bouillon and cumin. Simmer for 5-8 minutes, until most of liquid evaporates. Add Rice: Gently fold in rice. Cook on low for 10 minutes, only tossing occasionally using a spatula to scrap from the bottom of the pan and flip rice. Taste and season with salt and pepper, if needed. Add cilantro and toss in to combine. Serve with a warm tortilla on the side, fried or scrambled eggs, or fried plantains.
Make Ahead and Freezing Instructions:
To Make Ahead: Store gallo pinto the fridge for up to 5 days. To reheat, sprinkle a little water, cover and re-steam on the stove or in the microwave until warmed through.
To Freeze: Place in a freezer safe bag or container and freeze for up to 3 months. Thaw completely in refrigerator before reheating.
I originally shared this recipe May 2022. Updated April 2024.
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