Gallo Pinto, A Family Staple
One of my favorite things to eat EVER is Gallo Pinto. Gallo Pinto is a popular dish in Costa Rica where most of my family is from. I grew up eating Gallo Pinto at least a few times a week. It is a humble meal, honestly a lot of cultures have their own version of rice and beans. This is the one I know best. Gallo Pinto in Spanish translates to ‘Spotted Rooster.’ Which might sound odd, but in Costa Rica there are black and white speckled roosters all over and the color of their feathers are mimicked with the white rice and black beans mixed together. That is how this iconic dish got the name! That is what my parents told me anyhow :)
Of course you can top Gallo Pinto with anything you’d like, but my favorite is a runny fried egg, sliced avocado and a hearty drizzle of salsa Lizano! Salsa Lizano is a popular condiment in Costa Rica, it is a sweet and savory sauce and tastes great on top of most things!
You can find salsa Lizano here and my recipe for Gallo Pinto below! In case you want to join our family on our latest trip to Costa Rica, you can watch all our travel vlogs on my YouTube channel linked HERE!
Gallo Pinto
Ingredients
2 cups cooked rice (best if cooked ahead of time and left to cool for a few hours or use left over rice)
2 cans of black beans, drained and rinsed
2 tbs olive oil
1/2 a yellow onion diced
1/4 tsp black pepper
1/2 tsp salt
3-4 garlic cloves finely chopped
1 tsp cumin
1/2 tsp coriander
1 red bell pepper diced
Optional Toppings; Chopped cilantro, fried egg, salsa Lizano.
Makes 6 Hearty Servings
Directions
Step 1: In a large deep skillet over medium heat, warm 2 tbs of olive oil.
Step 2: Add 1/2 a yellow onion diced into the warm oil with 1/4 tsp black pepper and 1/2 tsp salt. Cook these until soft.
Step 3: Now add in your spices; 1 tsp cumin, 1/2 tsp coriander along with 3-4 chopped garlic cloves and diced red bell pepper. Stir and cook this mixture for about a minute.
Step 4: Now add in your cooked rice and black beans. Give that a big stir and let it cook for a few minutes. Then stir and cook for another few minutes. Continue cooking and stirring every few minutes until everything is warmed through and hot.
Step 5: While the Gallo Pinto cooks, prep your toppings. This dish can be topped with whatever you desire. I love it with a fried egg on top, sliced avocado and a little drizzle of salsa Lizano.
Step 6: Serve and enjoy! Store in an air tight container for up to 3 days.