Gallo Pinto

Name: Gallo Pinto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Costa Rica
Ingredients: 2 cups cooked white rice; 1 1/2 cups cooked black beans, with some liquid reserved; 1 onion, diced; 1 red bell pepper, diced; 2 cloves garlic, minced; 2 tbsp vegetable oil; 3 tbsp Salsa Lizano (or Worcestershire sauce); Chopped cilantro, for garnish

4 servings10 min prep20 min cookEasy Costa Rica

♡ Sign in to save Print / Save as PDFPro

The Story Behind It

The Tale of Gallo Pinto

Story updated September 17, 2026

Gallo pinto, rice and beans cooked together until speckled (the name means "spotted rooster"), is claimed as a national dish by both Costa Rica and neighboring Nicaragua, and exactly where it originated is genuinely disputed. It likely grew independently as a peasant staple across the wider Central American region.

Ingredients

Scale:· 4 servings

2 cups cooked white rice
1 1/2 cups cooked black beans, with some liquid reserved
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 tbsp vegetable oil
3 tbsp Salsa Lizano (or Worcestershire sauce)
Chopped cilantro, for garnish

Instructions

1Heat oil in a large skillet and sauté onion, bell pepper, and garlic until softened.
2Add the black beans with a splash of their liquid and simmer 3-4 minutes.
3Stir in the cooked rice, breaking up any clumps.
4Add Salsa Lizano and stir until the rice is evenly colored and everything is heated through.
5Cook 5 more minutes, stirring occasionally, until slightly toasted.
6Garnish with cilantro and serve, traditionally alongside eggs and tortillas for breakfast.

Want Cook Mode, your own recipe photos, and unlimited calculators?

Get Home Cooking Pro

Comments

Loading comments…