Tulo

Gallo Pinto Recipe

Day-old refrigerated rice has dried out and firmed up just enough to fry without turning gummy, and simmering it briefly in the reserved black bean cooking liquid is what gives gallo pinto its signature speckled brown-gray color and deep, savory flavor rather than just tasting like plain rice and beans stirred together.

Prep
10 min
Cook
20 min
Total
30 min
Servings
4

Ingredients

Servings4
  • 3 cups cooked white rice, cold (preferably day-old)
  • 1 1/2 cups cooked black beans
  • 1/2 cup reserved black bean cooking liquid
  • 3/4 cup white onion, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 3 tablespoons Lizano salsa (or Worcestershire sauce)
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt

Nutrition per serving

Calories
323
Protein
10g
Carbs
54g
Fat
8g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Heat the vegetable oil in a large skillet or heavy pot over medium heat.
  2. 2Add the diced onion and red bell pepper and cook, stirring occasionally, for 4-5 minutes, until softened and the onion turns translucent.
  3. 3Add the minced garlic and cook for 30 seconds, until fragrant.
  4. 4Add the black beans along with the reserved bean cooking liquid. Use the back of a spoon to lightly mash about a quarter of the beans, then let the mixture simmer for 2-3 minutes.
  5. 5Add the cold, day-old rice, breaking up any clumps with a spatula, and stir constantly to coat the grains evenly in the bean liquid until the rice turns an even light brown-gray, about 4-5 minutes.
  6. 6Stir in the Lizano salsa and cook for another 3-4 minutes, stirring often, until everything is heated through and no wet patches of plain rice remain.
  7. 7Taste and season with salt as needed (Lizano salsa is salty, so add gradually). Remove from heat and stir in the chopped cilantro just before serving.

Tips & variations

  • If the rice was cooked same-day, spread it on a baking sheet and refrigerate uncovered for 30 minutes to dry it out before using.
  • No Lizano salsa on hand? Combine 2 tablespoons Worcestershire sauce with 1 teaspoon soy sauce as a close substitute; it won't be identical but gets close to the tangy, slightly sweet flavor.
  • Stir in diced cooked chorizo or ham with the onion and pepper for a heartier, more savory version.
  • For a Nicaraguan-style version, use red beans in place of black beans and skip the bell pepper.

Storage & reheating

Store cooled gallo pinto in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water or oil to loosen the rice, or microwave covered in 30-second bursts, stirring between each. It also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

Tips from the Tulo kitchen

  • Save the liquid from home-cooked black beans specifically for this dish; canned bean liquid works too but tends to be thinner and less flavorful, so reduce it in the pan for a minute before adding the beans.
  • A well-seasoned carbon steel or cast iron skillet keeps the rice from sticking as it browns, which matters more here than in most rice dishes since the rice is stirred and scraped continuously.

FAQ

What is Lizano salsa and can I skip it?

It's a tangy, slightly sweet vegetable-based condiment that's the defining flavor of Costa Rican gallo pinto, sold in most Latin grocery stores or online. Skipping it entirely will still give you rice and beans, but not the flavor people associate with real gallo pinto; Worcestershire sauce mixed with a little soy sauce is the closest common substitute.

Can I use canned black beans instead of cooking them from dry?

Yes. Drain the beans but reserve the canning liquid to use in place of the bean cooking liquid; simmer it in the pan for a minute or two first since canned liquid is thinner and less concentrated than liquid from home-cooked beans.

Why does my gallo pinto turn out mushy?

This almost always comes from using freshly cooked, still-warm rice. The extra surface moisture makes the grains break down as they're stirred; refrigerating the rice for at least 30 minutes, or using rice cooked the day before, fixes it.

What is gallo pinto traditionally served with?

In Costa Rica it's most often served for breakfast alongside fried or scrambled eggs, natilla (a cultured sour cream), fried plantains, and warm corn tortillas.