Costa Rican Rice and Beans

Gallo pinto is Costa Rica’s most representative rice-and-beans dish, whose name means “spotted rooster,” referring to the speckled look the beans give the rice.

It’s considered a mestizo dish with roots in the colonial era, combining rice brought by the Spanish, beans of indigenous and African origin, and Salsa Lizano, an essential staple on the Costa Rican table.

Costa Rican Rice and Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings
• Category: Breakfast
• Cuisine: Costa Rican

Print Recipe

---

Ingredients

• 3 cups of cooked white rice
• 2 cups of cooked black or red beans
• 1/2 cup of bean cooking liquid
• 1 of onion, chopped
• 1 of red bell pepper, chopped
• to taste of fresh cilantro, chopped
• 3 tablespoons of Salsa Lizano
• 2 tablespoons of oil
• to taste of salt

---

Instructions

1. Sauté the vegetables, heat the oil in a large skillet and sauté the onion and bell pepper until soft.
2. Add the beans, stir in the cooked beans along with a bit of their cooking liquid, cooking for a few minutes.
3. Add the rice, add the cooked white rice, mixing well with the beans until evenly colored.
4. Season, add the Salsa Lizano and salt, mixing until all the flavors combine.
5. Cook, cook over medium heat for 5 to 8 minutes, stirring occasionally.
6. Finish, add the chopped fresh cilantro at the end of cooking.
7. Serve, serve hot, on its own or with accompaniments.

Tips for getting it right

• Using day-old rice and beans makes it easier to get a better texture in the gallo pinto, avoiding a mushy result.
• The bean cooking liquid is key to achieving the dish’s characteristic color and flavor.
• Salsa Lizano is the recipe’s signature seasoning; it’s hard to replace with another sauce.
• Adding the cilantro at the end preserves its fresh aroma.

Traditional variations

• In some areas red beans are used instead of black, depending on the region of the country.
• It’s commonly served with fried ripe plantain, egg, cheese, or sour cream as a breakfast accompaniment.

How to serve

Gallo pinto is traditionally served for breakfast, though in Costa Rica it’s eaten at any time of day.

It’s the most representative dish of Costa Rican cuisine, found at family tables and in sodas (typical small restaurants).

Recommended sides

• Fried ripe plantain
• Fried egg
• Cheese
• Sour cream

Did you know?

The name “gallo pinto” refers to the speckled look the beans give the rice, similar to the feathers of a spotted rooster.

It’s considered a mestizo dish that reflects Costa Rican cuisine’s three main influences: European, indigenous, and African.