Costa Rican Gallo Pinto Recipes

GALLO PINTO (COSTA RICAN RICE AND BEANS)

Steps:

• Heat oil in a large skillet over medium heat.
• Add onion and sauté until it just begins to soften and turns color.
• Add garlic and sauté for about 5 minutes, or until onion is golden.
• Add spices and Worcestershire, and stir into onion and garlic.
• (The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out).
• Next, add the beans and then the rice.
• Combine the rice and beans evenly and cook until mixture is heated through.
• Add salt and pepper to taste and serve hot.
• Garnish with some chopped cilantro or green onions if you prefer.
• Vegetarians use only the vegetarian Worcestershire sauce.

GALLO PINTO (COSTA RICAN BEANS AND RICE)

Steps:

• Place the oil in a large skillet over medium heat.
• Add the chopped onion, the garlic, the red pepper, and the chopped cilantro. Cook, stirring often, until vegetables are soft and fragrant.
• Add the cumin and salsa lizano (or Worcestershire sauce) and cook for 2 to 3 more minutes.
• Add the beans and their liquid, and cook for 1 minute.
• Add the rice and stir until rice is well mixed with the beans and there are no clumps of rice.
• Cover skillet, lower heat, and let mixture simmer for 1 to 2 minutes, until rice is heated through.
• Season with salt and pepper to taste, adding more salsa lizano or Worcestershire sauce to taste.
• Garnish with fresh cilantro before serving.

COSTA RICAN BREAKFAST BOWL (GALLO PINTO)

Steps:

• Combine the onion, bell pepper, cumin, garlic powder, and jalapeño (if you’re using it) in a large sauté pan. Add 1/2 cup water and sauté the vegetables over medium heat for about 10 minutes, until they are tender, stirring occasionally and adding 1 to 2 more tablespoons water as needed to prevent the vegetables from sticking to the pan. Add the kale, rice, beans, and 1 cup water and cook over medium heat for 3 to 5 minutes, folding the ingredients, until the kale has wilted and the liquid has been absorbed.
• Add half of the cilantro and salt to taste and stir to combine. Garnish with the remaining cilantro and serve with diced avocado on top and a lime wedge.

GALLO PINTO RECIPE | COSTA RICAN RICE AND BEANS

Steps:

• In a large skillet over medium heat add olive oil, bell peppers, and onion. Sauté for 5-7 minutes or until veggies are tender.
• Add crushed garlic and continue sautéing for 1 minute.
• Whisk together cumin, paprika, cayenne pepper, and salt in a small bowl.
• Add rice, beans, and seasoning ingredients to the skillet. Stir to combine.
• Pour Lizano salsa over rice and stir well. Cook for 5-10 minutes, uncovered, over low heat, or until rice absorbs the sauce.
• Serve gallo pinto with cilantro and additional Lizano salsa, if desired, and enjoy!

GALLO PINTO

Steps:

• Cook the rice according to package instructions (or you can cook it in a pressure cooker if you have one).
• Drain the beans, but reserve the liquid from the can in a small bowl.
• Add the oil to a large pan and heat it over medium high heat.
• Add the onion, red pepper, and yellow pepper and heat until they begin to soften, about 5 minutes.
• Add the beans into the pan and stir until heated.
• Add the rice, and stir with the beans.
• Add the salt, cumin, pepper to taste, and Lizano (or Worcestershire sauce). Pour in half of the reserved bean liquid from the canned beans. Stir until everything is heated through.
• Enjoy! Leave a comment on this page letting me know what you thought of the recipe.

EASIEST COSTA RICAN RICE & BEANS

Steps:

• Saute onion and bell pepper for about 2 minutes.
• Add the black beans and salsa and simmer for about 10 minutes on medium heat.
• Then, add the cooked rice and mix in the coriander.
• Cooked bacon, pork, chicken or sausage can be added. For breakfast, scrambled eggs can be added.

COSTA RICAN GALLO PINTO

Steps:

• Heat oil in a frying pan over medium heat. Add onion, bell pepper, celery, and garlic and saute until softened, 5 to 7 minutes. Stir in black beans with their juices, salt, and pepper. Saute until some of the liquid evaporates, 3 to 5 minutes. Stir in rice.
• Cover and let simmer until vegetables are soft and flavors have melded, about 15 minutes.