Costa Rican
⭐ Highly Rated
35 minmedium
Costa RicanBrunch
Recipe Story
origins & traditionsGallo Pinto is the heart and soul of Costa Rican cuisine, a beloved dish that graces breakfast tables throughout the country. This iconic combination of rice and black beans is elevated with the distinctive flavor of Salsa Lizano, a Costa Rican condiment that adds a unique sweet and tangy note. The dish is complemented by golden fried plantains that provide a delightful sweetness, and eggs cooked to your preference. This complete brunch plate represents the perfect balance of protein, carbohydrates, and flavors that Costa Ricans have enjoyed for generations. The name Gallo Pinto literally means spotted rooster, referring to the speckled appearance of the mixed rice and beans. This one-pot wonder is not only delicious but also practical, often made with leftover rice from the previous day, making it an economical and sustainable meal that reduces food waste while delivering exceptional taste and nutrition.
Instructions
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If using day-old rice, break up any clumps with your hands and set aside. If cooking fresh rice, prepare 2 cups of white rice according to package directions and let cool slightly.
Drain and rinse the black beans, reserving 1/4 cup of the bean liquid.
Peel the plantains and slice diagonally into 1/2-inch thick pieces.
Dice the onion and bell pepper into small pieces. Mince the garlic cloves.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the plantain slices and fry for 3-4 minutes per side until golden brown and caramelized. Remove and set aside on a paper towel.
In the same skillet, add another tablespoon of oil. Sauté the diced onion and bell pepper for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the black beans and reserved bean liquid to the skillet. Stir well and cook for 2 minutes.
Add the cooked rice to the bean mixture, breaking up any remaining clumps. Stir everything together thoroughly.
Add the Worcestershire sauce, cumin, and season with salt and black pepper to taste. Cook for 5-7 minutes, stirring occasionally, until the rice is heated through and slightly crispy on the bottom.
Stir in the chopped cilantro and remove from heat.
In a separate skillet, heat the remaining oil and fry the eggs to your preferred doneness.
Serve the Gallo Pinto on plates, topped with a fried egg and fried plantains on the side. Garnish with extra cilantro if desired.
Gallo Pinto with Fried Plantains and Eggs
4.1 (16)
Traditional Costa Rican breakfast featuring savory rice and beans mixed with Salsa Lizano, served alongside sweet fried plantains and perfectly cooked eggs for a hearty and satisfying brunch.
easy
40 min
4 servings
Ingredients
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Main
- 2 cups rice-white, cooked and cooled, preferably day-old
- 1 1/2 cups black-beans, cooked or canned, drained
- 2 pieces plantain, ripe with black spots, peeled and sliced
- 4 pieces eggs, fried to preference
Aromatics
- 1 pieces onions, diced
- 1 pieces bell-peppers, diced
- 3 cloves garlic, minced
Herbs
- 3 tablespoons cilantro, chopped
Cooking
- 4 tablespoons vegetable-oil
Seasonings
- 2 teaspoons worcestershire
- 1 teaspoons cumin, ground
- 1 teaspoons salt
- 1/2 teaspoons black-pepper, ground
Chef Tips
expert advice•For the most authentic flavor, use day-old rice as it has a drier texture that absorbs the bean liquid and seasonings better.
•If you can find Salsa Lizano at a Latin market, substitute it for the Worcestershire sauce for true Costa Rican flavor.
•The key to great Gallo Pinto is achieving a slightly crispy bottom layer called concón, which adds texture.
•Ripe plantains with black spots will be sweeter and easier to fry.
•You can customize this dish by adding diced tomatoes, hot sauce, or serving with a dollop of sour cream.
•For a heartier version, add crumbled Costa Rican cheese or diced ham.
•This dish is traditionally served with corn tortillas and fresh tropical fruit on the side.
